Corn Blini With Avocado And Salmon Roe
Elevate your appetisers with this Corn Blini recipe topped with creamy avocado and luxurious salmon roe. Perfect for entertaining or a special occasion, these bite-sized delights are easy to prepare and sure to impress. Follow our step-by-step guide for flawless results every time. Order premium salmon roe from Pearl Seafoods, delivering fresh, high-quality seafood across Sydney. Whether you're hosting a party or treating yourself, this recipe combines flavour and elegance. Bring restaurant-quality seafood dishes to your home with Pearl Seafoods today!
Ingredients
- 1 x 425g can corn kernels, drained
- 100g (2/3 cup) plain flour
- 3 eggs
- 2 small ripe avocados, halved, stones removed, peeled, coarsely chopped
- 1 tbsp fresh lime juice
- 2-4 drops red Tabasco pepper sauce
- Olive oil spray
- 40g salmon roe
- 1/4 cup fresh coriander leaves
Method
- Set aside 40g (1/4 cup) of corn kernels for later. In a food processor, combine the flour, eggs, and remaining corn. Season with salt and pepper. Blend for about 3 minutes, pausing occasionally to scrape down the sides, until smooth. Transfer the mixture to a bowl and gently fold in the reserved corn kernels.
- Clean the food processor, then add the avocado, lime juice, and Tabasco sauce. Season with salt and pepper to taste. Blend for about 1 minute until the mixture is creamy and smooth. Transfer to a container, press plastic wrap onto the surface to prevent browning, and refrigerate until needed.
- Lightly spray a large non-stick frying pan with olive oil and heat over medium-high heat. Scoop 1-tablespoon portions of the batter into the pan, leaving space between each for spreading. Cook for about 30 seconds on each side until golden brown. Transfer the cooked blini to a tray lined with paper towel. Repeat this process in batches, reheating the pan as needed, to make 25 blini.
- To serve, spread the avocado mixture over the blini. Finish with a dollop of salmon roe and garnish with fresh coriander leaves.
