Corn blinis with skyr, avocado, and roasted cherry tomatoes

Name: Corn blinis with skyr, avocado, and roasted cherry tomatoes
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 20
Ingredients: Fioretto corn flour 1 ¼ cup; Type 00 flour 1 cup; Instant yeast for salted preparations 1 tsp; Whole milk 0.67 cup; Eggs (one whole medium) 2.1 oz; Egg whites 1.25 oz; Extra virgin olive oil to taste; Fine salt to taste; Cherry tomatoes (on the vine) 12.5 oz; Extra virgin olive oil to taste; Avocado 1; Skyr 1.9 cups; Fine salt to taste; Lemon juice ½; White pepper to taste; Oregano dry to taste; Oregano fresh (for garnish) to taste

it es fr de br nl

Vegetarian

Difficulty: Easy
Prep time: 20 min
Cook time: 50 min
Makes: 20

PRESENTATION

Corn blinis. Seriously good. These little pancakes from Russia are perfect when you want something tasty and unique. Really, they're a cross between a pancake and a crepe, with a hearty feel—so so satisfying. This version uses fine cornmeal—which gives each bite a slightly crispy edge. And the topping? Skyr—an Icelandic yogurt—adds a light, moist touch. It’s a fresh, airy layer that’s way way better than heavy toppings.

When summer comes around, these make an awesome choice for a laid-back dinner on the patio or just hanging out with friends. Adding avocado and roasted cherry tomatoes really really kicks things up a notch. The avocado? Cool and smooth. Works great with the tangy skyr. And look, those cherry tomatoes—they're roasted to golden perfection, bursting with a sweet pop of juiciness.

Traditionally, in Russia, blinis might be topped with smoked salmon or sour cream. But this lighter, more colorful version? It's a refreshing twist for those wanting something different. And listen, it is easy to see why these corn blinis make fantastic healthy appetizers. They’ve got those crispy edges, creamy toppings, and just a touch of sweet from the tomatoes. Perfect for summer parties or as a starter when you want something a bit special.

There are so many ways to experiment with this dish, but this combo really brings the flavor. For sure. It makes the most of simple, fresh ingredients. Anyone looking for a snack or starter that's both visually appealing and delicious will love this twist on a classic Russian favorite. Enjoy this blend of textures and flavors—really. You’ll love it!

INGREDIENTS

Ingredients for 20 blinis: Fioretto corn flour 1 ¼ cup (150 g); Type 00 flour 1 cup (20 g); Instant yeast for salted preparations 1 tsp (5 g); Whole milk 0.67 cup (160 g); Eggs 2.1 oz (60 g) - (one whole medium); Egg whites 1.25 oz (35 g); Extra virgin olive oil to taste; Fine salt to taste

for topping: Cherry tomatoes 12.5 oz (350 g) - (on the vine); Extra virgin olive oil to taste; Avocado 1; Skyr 1.9 cups (450 g); Fine salt to taste; Lemon juice ½; White pepper to taste; Oregano to taste - dry; Oregano to taste - fresh (for garnish)

Preparation

How to prepare Corn blinis with skyr, avocado, and roasted cherry tomatoes

To prepare corn blinis with skyr, avocado, and roasted cherry tomatoes, pour the cornmeal and all-purpose flour into a bowl 1, add the instant yeast 2 and stream in the milk while stirring with a whisk 3.

Separate the yolk from the egg white and add the yolk to the batter 4. Stir and add the salt 5 and oil 6, mixing to incorporate all the ingredients.

Cover with plastic wrap 7 and let it sit at a temperature of 80°F for about 90 minutes. In the meantime, take care of the cherry tomatoes: take the bunches without detaching the tomatoes and wash everything under running water. Place them on a baking sheet lined with parchment paper, drizzle with oil 8 and dried oregano 9.

Add salt to taste and bake in a preheated static oven at 390°F for 40 minutes. After the cooking time, remove the cherry tomatoes from the oven and let them cool 10. Using an electric whisk, whip the reserved egg white along with another 35g of egg white until stiff peaks form (11 and 12).

Take the rested batter and gently fold in the whipped egg whites a little at a time 13. Once the batter is ready 14, cook the blinis: heat and lightly oil a flat pan (you can use a paper towel to spread the oil over the surface). Pour a few spoonfuls of batter to create disks about 2.5 inches in diameter 15 and cook over medium-low heat.

Once the base is golden, gently flip them 16 to cook the other side as well 17. Continue this way with all of them, and once cooked, place them on a serving plate 18. With these quantities, you will get about 20 blinis.

Cut an avocado in half, remove the pit 19. Peel the avocado 20 and then dice the flesh 21.

Pour into a bowl and squeeze the juice of a lemon, filtering it with a strainer 22; this will prevent the avocado flesh from oxidizing. Season with a drizzle of oil 23 and white pepper to taste. You can decorate each corn blini with a spoonful of skyr 34,