Hot Smoked Salmon with Corn and Zucchini Blinis and Horseradish Dill Sauce

Grate half the zucchini (you won't need all the zucchini for this recipe) and squeeze out excess liquid. Pick and chop dill leaves, discarding stems. Cut the onion in half. Finely dice one half and thinly slice the other. Crumble the fetta. Flake the salmon into chunks. Mix together 1/4 of the dill and the sour cream & horseradish sauce.

Combine flour, egg, milk, salt and pepper and whisk together. Add corn, grated zucchini, crumbled fetta cheese, diced red onion and most of the dill (reserve some for garnish in step 4). Mix well to combine.

Heat a pan over medium heat and add a drizzle of oil to coat the bottom of the pan. Ladle spoonfuls of batter gently into the pan and fry for 3-4 minutes on each side until golden and puffed. Set aside and keep warm while you repeat with remaining mixture.

Divide the blini pancakes and rocket between serving plate. Top with hot smoked salmon. Dollop on sour cream, horseradish and dill sauce. Garnish with thinly sliced red onion, capers and any remaining dill. Enjoy!

Grate half the zucchini and squeeze out excess liquid. Pick and chop dill leaves, discarding stems. Cut the onion in half. Finely dice one half and thinly slice the other. Crumble the fetta. Flake the salmon into chunks. Mix together 1/4 of the dill and the sour cream & horseradish sauce.

Combine flour, egg, milk, salt and pepper and whisk together. Add corn, grated zucchini, crumbled fetta cheese, diced red onion and most of the dill (reserve some for garnish in step 4). Mix well to combine.

Heat a pan over medium heat and add a drizzle of oil to coat the bottom of the pan. Ladle spoonfuls of batter gently into the pan and fry for 3-4 minutes on each side until golden and puffed. Set aside and keep warm while you repeat with remaining mixture.

Divide the blini pancakes and rocket between serving plate. Top with hot smoked salmon. Dollop on sour cream, horseradish and dill sauce. Garnish with thinly sliced red onion, capers and any remaining dill. Enjoy!

Grate half the zucchini (you won't need all the zucchini for this recipe) and squeeze out excess liquid. Pick and chop dill leaves, discarding stems. Cut the onion in half. Finely dice one half and thinly slice the other. Crumble the fetta. Flake the salmon into chunks. Mix together 1/4 of the dill and the sour cream & horseradish sauce.

Combine flour, egg, milk, salt and pepper and whisk together. Add corn, grated zucchini, crumbled fetta cheese, diced red onion and most of the dill (reserve some for garnish in step 4). Mix well to combine.

Heat a pan over medium heat and add a drizzle of oil to coat the bottom of the pan. Ladle spoonfuls of batter gently into the pan and fry for 3-4 minutes on each side until golden and puffed. Set aside and keep warm while you repeat with remaining mixture.

Divide the blini pancakes and rocket between serving plate. Top with hot smoked salmon. Dollop on sour cream, horseradish and dill sauce. Garnish with thinly sliced red onion, capers and any remaining dill. Enjoy!

Grate half the zucchini (you won't need all the zucchini for this recipe) and squeeze out excess liquid. Pick and chop dill leaves, discarding stems. Cut the onion in half. Finely dice one half and thinly slice the other. Crumble the fetta. Flake the salmon into chunks. Mix together 1/4 of the dill and the sour cream & horseradish sauce.

Combine flour, egg, milk, salt and pepper and whisk together. Add corn, grated zucchini, crumbled fetta cheese, diced red onion and most of the dill (reserve some for garnish in step 4). Mix well to combine.

Heat a pan over medium heat and add a drizzle of oil to coat the bottom of the pan. Ladle spoonfuls of batter gently into the pan and fry for 3-4 minutes on each side until golden and puffed. Set aside and keep warm while you repeat with remaining mixture.

Divide the blini pancakes and rocket between serving plate. Top with hot smoked salmon. Dollop on sour cream, horseradish and dill sauce. Garnish with thinly sliced red onion, capers and any remaining dill. Enjoy!

Grate half the zucchini (you won't need all the zucchini for this recipe) and squeeze out excess liquid. Pick and chop dill leaves, discarding stems. Cut the onion in half. Finely dice one half and thinly slice the other. Crumble the fetta. Flake the salmon into chunks. Mix together 1/4 of the dill and the sour cream & horseradish sauce.

Combine flour, egg, milk, salt and pepper and whisk together. Add corn, grated zucchini, crumbled fetta cheese, diced red onion and most of the dill (reserve some for garnish in step 4). Mix well to combine.

Heat a pan over medium heat and add a drizzle of oil to coat the bottom of the pan. Ladle spoonfuls of batter gently into the pan and fry for 3-4 minutes on each side until golden and puffed. Set aside and keep warm while you repeat with remaining mixture.

Divide the blini pancakes and rocket between serving plate. Top with hot smoked salmon. Dollop on sour cream, horseradish and dill sauce. Garnish with thinly sliced red onion, capers and any remaining dill. Enjoy!

Grate half the zucchini (you won't need all the zucchini for this recipe) and squeeze out excess liquid. Pick and chop dill leaves, discarding stems. Cut the onion in half. Finely dice one half and thinly slice the other. Crumble the fetta. Flake the salmon into chunks. Mix together 1/4 of the dill and the sour cream & horseradish sauce.

Combine flour, egg, milk, salt and pepper and whisk together. Add corn, grated zucchini, crumbled fetta cheese, diced red onion and most of the dill (reserve some for garnish in step 4). Mix well to combine.

Heat a pan over medium heat and add a drizzle of oil to coat the bottom of the pan. Ladle spoonfuls of batter gently into the pan and fry for 3-4 minutes on each side until golden and puffed. Set aside and keep warm while you repeat with remaining mixture.

Divide the blini pancakes and rocket between serving plate. Top with hot smoked salmon. Dollop on sour cream, horseradish and dill sauce. Garnish with thinly sliced red onion, capers and any remaining dill. Enjoy!