Directions

1In a medium bowl whisk together egg & milk with a balloon whisk, add the drained corn kernels, chopped dill, self-raising flour & season lightly with salt & pepper give it a whisk until smooth.

3On medium heat place a large frying pan with a teaspoon each of Nuttelex & Olive Oil allow them to melt & heat then add to pan a 2 teaspoon amount of blini mixture. Allow room for spreading cooking each one both sides for for 2-3 minutes or until bubbles appear & blinis are golden underneath. Transfer to a plate and repeat until you have finished the batter. Once cooled these can be stored in an air tight container overnight.

4In a small bowl combine the sour cream, chopped dill & season well then set aside in the fridge.

5VEGAN "SMOKED SALMON" METHOD: Bake salted (to your taste) carrots on a lined tray for 40 minutes. Combine and blend till smooth, the nori, hot water, tamari, maple syrup, apple vinegar, paprika, garlic powder and pepper. Remove baked carrots from the oven, set aside. Once cooled slice into wafer thin strips with a knife, peeler or a mandoline. Transfer the carrot strips into a sealed container, massage with salt then add the marinade and leave in fridge for at least 24 hours. Serve a dollop of vegan sour cream, pinch of fresh dill, red onion and capers and a splash of olive oil.

6Next, plate up the blinis by adding a dollop of sour cream herb topping to each blini, then a piece of smoked salmon/pickled beetroot or carrot, and finally top with chopped chives and shallot sprigs