Corn Blini With Avocado And Salmon Roe

Classic finger food at its best, these little corn blini look sophisticated but are actually easy to prepare and assemble.

The ingredient of Corn Blini With Avocado And Salmon Roe

• 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

The Instruction of corn blini with avocado and salmon roe

• reserve 40g 1 4 cup of the corn place the flour eggs and remaining corn in the bowl of a food processor season with salt and pepper process scraping down the sides of the bowl occasionally for 3 minutes or until well combined transfer to a bowl and stir in the reserved corn
• place the avocado lime juice and tabasco in the clean bowl of a food processor season with salt and pepper process for 1 minute or until smooth transfer to an airtight container cover the surface with plastic wrap and store in the fridge
• spray a large non stick frying pan with olive oil spray to grease heat over medium high heat place five 1 tablespoon quantities of the batter into the pan allowing room for spreading cook for 30 seconds each side or until golden transfer to a baking tray lined with paper towel repeat in 5 more batches with the remaining batter reheating the pan between batches to make 25 blini
• spoon the avocado mixture among the blini top with salmon roe and coriander leaves to serve

Nutritions of Corn Blini With Avocado And Salmon Roe

fatContent: 66 442 calories
saturatedFatContent: 4 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 5 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 2 grams protein
sodiumContent: 32 milligrams cholesterol

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