Dill & Corn Blinis

December 8, 2020

These corn based blinis can be topped with anything that takes your fancy and are perfect for entertaining. Best of all they can be made a day ahead so you can simply dress them before serving with your chosen topping - here we have used smoked salmon. To make this dairy free sub the sour cream and milk for your fave plant based alternatives.
Serves 6



4 tsp plant based Nuttelex & 4 tsps olive oil for frying the blinis

420 g corn kernels can washed & drained well

1 cup self-raising flour

1 large egg

1 tbsp fresh chopped dill

chives for finishing touches

3/4 cup your fave milk

pinch of salt & pepper


200 ml sour cream

3 sprigs of shallots (using the green parts) cut finely with scissors

1 tsp fresh dill

season lightly with salt & pepper

150 g smoked salmon sliced


1In a medium bowl whisk together egg & milk with a balloon whisk, add the drained corn kernels, chopped dill, self-raising flour & season lightly with salt & pepper give it a whisk until smooth.

3On medium heat place a large frying pan with a teaspoon each of Nuttelex & Olive Oil allow them to melt & heat then add to pan a 2 teaspoon amount of blini mixture. Allow room for spreading cooking each one both sides for for 2-3 minutes or until bubbles appear & blinis are golden underneath. Transfer to a plate and repeat until you have finished the batter. Once cooled these can be stored in an air tight container overnight.

4In a small bowl combine the sour cream, chopped dill & season well then set aside in the fridge.

5Next, plate up the blinis by adding a dollop of sour cream herb topping to each blini, then a piece of smoked salmon/pickled beetroot or carrot, and finally top with chopped chives and shallot sprigs