Combine flour, masa harina, sugar, baking powder, salt and cayenne in a large bowl and set aside.
In a blender, puree the corn, buttermilk, egg yolks and 2 tablespoons melted butter. Fold puree into the dry ingredients. Gently stir to combine.
In a clean bowl, whisk the egg whites with a pinch of salt until you achieve stiff peaks. Fold egg
whites into the batter and allow batter to rest 15 minutes.
Place a nonstick sauté pan over medium-high heat. Drizzle ½ teaspoon clarified butter in the pan.
Spoon tablespoonfuls of batter onto the pan to form mini pancakes, and cook until bubbles start
to show through. Flip blini over and cook until golden brown on the other side - approximately 3
minutes. Keep blini warm until ready to serve.
To serve: top each blini with a dab of crème fraîche, a small piece of salmon, caviar (if using) and
a sprinkling of chives.
Recipe by Draeger’s Cooking School
