This recipe first appeared in Food magazine issue 56.
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Ingredients
Topping
Method
1.Place the egg yolks in a bowl with the milk. Whisk to combine then gradually whisk in the buckwheat or wholemeal flour, plain flour, baking powder and salt until you have a smooth batter. Stir in the sweet corn. Cover and refrigerate for 20 minutes.
2.Beat the egg whites until they are stiff then fold them into the batter with a metal spoon.
3.Spray a non-stick frying pan with oil spray and heat over a medium heat. Spoon tablespoons of batter into the pan and cook the blini for one minute on each side, or until they are golden and cooked through. Place the cooked blini on kitchen towels to drain. Repeat with the remaining batter.
4.Place the avocado, lime juice and Tabasco sauce in the bowl of a food processor or blender. Process for 1 minute, or until the mixture is smooth. Season to taste with the salt and pepper.
5.Top each blini with a teaspoonful of the avocado mixture. Place a small piece of the sliced smoked salmon on top. Garnish with coriander leaves.
