1. Grate the corn on the large holes of a box grater into a large bowl.

2. Add polenta, flour, sugar, bicarbonate of soda, milk and egg and whisk to combine. Allow to rest for 20 minutes.

3. Heat a cast-iron skillet or non-stick frypan over medium heat. Add 1 teaspoon of ghee and swirl to coat the base of the pan. Use a tablespoon to drop small amounts of the corn batter into the pan in batches, adding another teaspoon of ghee every batch. Cook for 2 minutes until golden on one side, then use a small offset spatula to flip and cook on the other side until set.

4. Top the blinis with the smoked salmon rillettes, dill sprigs and salmon roe, and serve with lime wedges.

Tip: Look for traditional polenta; instant types absorb water too quickly, making the batter heavy. Blinis can be made a few hours ahead and rewarmed in a low oven.

Serving suggestion: smoked salmon rillettes

This recipe features in our ultimate Christmas feast