Corn Fritter Blinis with Smoked Salmon & Lemon Cream

Corn Fritter Blinis with Smoked Salmon & Lemon Cream
May 29, 2019 Sara
In Lantana Blog


Party time? We have got the canapés sorted.  Corn gives these blinis a slight twist on the traditional smoked salmon blinis. The blinis can be made ahead of time but assemble just before serving.


225g/2 cups (about 1 medium) grated courgette/zucchini

4 eggs

180g/1 1/2 cups of self raising/rising flour

50g/1 3/4 oz. Parmesan cheese, grated

100ml/scant 1/2 cup buttermilk

1 teaspoon paprika

1/2 teaspoon cayenne pepper

1 tablespoon freshly chopped coriander/cilantro

fresh corn kernels cut from 2-3 cobs

sunflower oil, for frying

sea salt & freshly ground black pepper

300g/1 1/2 cups smoked salmon, to serve

chervil or chopped chives to garnish


250ml/1 cup sour/soured cream

1 tablespoon freshly squeezed lemon juice

1 teaspoon grated lemon zest

1/4 teaspoon sea salt

MAKES 30-35 AND SERVES 10-15


Put the grated courgette/zucchini into a colander set over a large mixing bowl. Sprinkle with 1/2 teaspoon of salt & leave for 30 minutes-1 hour so they release their moisture. Squeeze the grated courgette/zucchini with your hands to get rid of as much moisture as possible & set aside.

In a large, clean mixing bowl, lightly whisk the eggs. Add the flour, grated Parmesan, buttermilk, paprika, cayenne pepper, 1/2 teaspoon of salt, a little pepper & the chopped coriander/cilantro.

Stir in the squeezed courgette/zucchini & the corn kernels, ensuring the vegetables are evenly coated in batter.

Add enough sunflower oil to thinly cover the bottom of a heavy-bottomed frying pan/skillet. Drop small spoonfuls of batter into the pan using a teaspoon & cook for about 2 minutes on each side, until golden brown. Drain on paper towels, then transfer to a clean baking sheet. Cook the remaining batter in the same way, adding a little more oil to the pan each time, if required. If you are not going to assemble the blinis straight away, cool completely & cover with clingfilm/plastic wrap.

To make the Lemon Cream, combine the sour/soured cream, lemon juice & zest & salt in a small bowl.

Arrange the blinis on a serving platter, top with a ribbon of smoked salmon & a dollop of Lemon Cream. Garnish with chervil or chopped chives & a sprinkle of freshly ground black pepper.

Greet your guests with these cute little canapés accompanied by some bubbles & enjoy the party!

For more recipes like this, you can buy both of our cook books here

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