Corn Blinis with Smoked Salmon & Jalapeño Honey

Ingredients

1. Using a box grater, coarsely grate raw corn kernels. Set aside.
2. In a mixing bowl, combine flour, cornmeal, baking powder, salt, egg, and yoghurt. Whisk to combine. Add grated corn and melted butter. Whisk again, and set aside for 10 minutes.
3. Preheat a large pan on medium and spray with oil. Drop generous tablespoons of batter into pan, leaving gaps for spreading.
4. Cook for 2-3 minutes, or until bubbling and golden on bottom. Flip and cook for 30-60 seconds. Once golden, transfer to a plate and repeat with remaining batter.
5. To make the jalapeño honey, de-stem and roughly chop one jalapeño and add to a small saucepan with the honey. Bring to a gentle simmer over low heat for 2-3 minutes. Strain out the jalapeño and set the honey aside to cool. Just prior to serving, de-seed and finely chop the remaining jalapeño and add to the cooled honey.
6. To serve: spoon sour cream onto blini and top with smoked salmon, drizzle of jalapeno honey and dill. Serve with lime wedges.

Used in this recipe

Capilano Pure Honey 375g

– 100% Australian Honey –

Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey.

Made by Aussie bees and hand harvested by their beekeepers, our signature blend of eucalypt and ground flora honey is the taste you know and love.

• 100% Pure Australian Honey
• Made by Aussie bees
• Hand harvested by Aussie beekeepers
• Rich, smooth caramel taste
• Ideal for baking, drinks, desserts and cooking

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