Corn Blinis with Smoked Salmon & Jalapeño Honey
Finger food at its best. Bite-sized and fragrant, these little blinis mix sweet, savoury, salty and creamy in all the right ways!
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Cooking tools:
- Stove
- Skillet
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
- Cutting board
- Chef's knife
- Plate
- Serving platter
Ingredients
- 4 ears corn
- 125g (½ cup) plain flour
- 125g (½ cup) fine cornmeal
- 1 tsp baking powder
- 1 tsp salt
- 1 egg, lightly beaten
- 250ml (1 cup) Greek yoghurt
- 40g (½ cup) butter, melted
- Cooking spray
- 180g (½ cup)
- Capilano Pure Honey
- 2 jalapeño chillies
- 300ml sour cream (or crème fraiche), to serve
- 250g smoked salmon, to serve
- Lime wedges, to serve
- Dill or fennel fronds, to garnish
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