corn blini with avocado and salmon roe

what you need

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 tbs fresh lime juice
2-4 drops red Tabasco pepper sauce
Olive oil spray
40g salmon roe
1/4 cup fresh coriander leaves

what to do
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