• 185ml (3/4 cup) skim milk
  • 1 egg, lightly whisked
  • 150g (1 cup) self-raising flour
  • 1 x 420g can corn kernels, drained
  • 4 shallots, ends trimmed, thinly sliced
  • Pinch of salt
  • Olive oil spray
  • 6 slices (about 150g) smoked ocean trout
  • Baby rocket leaves, to serve
  • 125g (1/2 cup) extra light sour cream
  • Whisk together the milk and egg in a large jug. Combine the flour, corn, shallot and salt in a large bowl. Add the milk mixture to the corn mixture and use a balloon whisk to whisk until a smooth batter forms.
  • Spray a large non-stick frying pan with olive oil spray to grease. Heat over medium heat. Place 6 tablespoonfuls of the corn mixture into the pan, allowing room for spreading. Cook for 1-2 minutes or until bubbles appear on the surface and the blinis are golden underneath. Turn and cook for a further 1 minute or until golden underneath. Transfer to a plate. Repeat, in 2 more batches, with the remaining corn mixture, spraying the pan with olive oil spray between batches, to make 18 blini.
  • Cut each trout slice into 3 portions. Divide the blini among serving plates. Top with the trout, rocket and sour cream. Season with pepper to serve.
  • Protein Dietary Fibre 13.00g 3.00g Fat Total Energy 8.00g 1045kJ Fat Saturated Sodium 3.00g – Carbohydrate Total Cholesterol 31.00g – Carbohydrate Sugars –