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

Thank you! Your subscription has been confirmed. You'll hear from us soon.
Get the Lantana Newsletter
We don't spam, you can unsubscribe at any time