Everyday Meals

Corn Blinis With Salmon & Tomato Salsa


These light savoury pancakes make a delicious breakfast or brunch.

Prep time:15 mins

Cook time:15 mins

Serves: 4


  • 1 cup self raising flour
  • ¾ cup milk
  • 1 egg, lightly beaten
  • 50g butter, melted
  • ¼ cup chopped parsley, plus extra leaves for garnish
  • 420g can Edgell Creamed Corn
  • Oil Spray
  • ½ cup sour cream
  • 415g can John West Pink Salmon, drained and flaked into chunky pieces
  • Salsa:
  • 2 tomatoes, seeded and chopped
  • 125g can Edgell Corn Kernels, drained
  • 1 tablespoon sweet chilli sauce


Step 1

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.

Step 2

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.

Step 3

Combine remaining parsley and sour cream to make a topping.

Step 4

To make the salsa, combine tomatoes, Edgell Corn Kernels and sweet chilli sauce in a bowl.

Step 5

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.

Tasty Tip!

To make party size Corn Blinis, replace ¼ cup measure in STEP 2 with tablespoonful measure. Makes approximately 36.

Corn Blinis With Salmon  Tomato Salsa
Average user rating:
  • 5

Featured in this recipe

  • Creamed Corn 420g

    Creamed Corn 420g

  • Corn Kernels 125g

    Corn Kernels 125g

  • Pink Salmon 415g

    Pink Salmon 415g

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