Sift flour into a bowl. Combine milk, egg, butter, 2 tablespoons parsley and Edgell Creamed Corn, pour into flour. Stir gently until all ingredients are combined.
Spray a non stick frypan with oil and heat. Pour ¼ cup of batter into the pan and cook until bubbles form on the surface. Turnover and cook until golden. Remove and cover to keep warm while cooking remaining batter.
Combine remaining parsley and sour cream to make a topping.
To make the salsa, combine tomatoes, Edgell Corn Kernels and sweet chilli sauce in a bowl.
To serve, stack 2-3 blinis on top of each other, dollop with sour cream and parsley mixture, top with chunks of John West Pink Salmon and serve with tomato salsa.