adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Buckwheat pikelets with smoked salmon and dill
Buckwheat pikelets with smoked salmon and dill
0 Likes
Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Whip up these gourmet smoked salmon pikelets in just 30 minutes!
Ingredients:
  • 75g buckwheat flour
  • 75g plain flour
  • 4.00 gm baking powder
  • 1.20 gm salt
  • 250ml buttermilk
  • 1 egg, separated
  • 20g butter, melted
  • 1 x 300g carton sour cream
  • 20.00 ml horseradish cream
  • 5.90 gm Dijon mustard
  • 200g smoked salmon slices
  • Salmon roe, to serve
  • Dill sprigs, to serve
Instructions:
  • In a large bowl, mix the buckwheat and plain flours, baking powder, and salt. Create a well in the center and pour in the buttermilk and egg yolk. Stir until well combined.
  • Whisk the egg white with a balloon whisk until stiff peaks form. Gently fold it into the buckwheat batter until just combined, then let it rest for 15 minutes.
  • Heat a dab of butter in a spacious non-stick frying pan over medium heat. Pour in 4 tablespoons of batter around the pan, leaving space for spreading. Cook until golden underneath, about 1 minute. Flip and cook for another 30 seconds to 1 minute until golden. Place on a plate. Repeat with the rest of the batter in 4 batches, greasing the pan between batches.
  • In a small bowl, mix together sour cream, horseradish cream, and mustard. Spoon a dollop of the sour cream mixture onto each pikelet. Place smoked salmon slices and salmon roe on top. Finish with dill and serve promptly.

Similar Recipes