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Pikelets with hot-smoked salmon
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Elevate your Christmas lunch with gourmet smoked salmon pikelets.
Ingredients:
  • 175g hot-smoked salmon fillet, skin removed
  • 62.50 gm creme fraiche
  • 11.80 gm bottled horseradish
  • 20.00 ml chopped dill, plus extra sprigs to garnish
  • Melted butter, to brush
  • Mustard cress (optional), to serve
  • 250.00 ml plain flour
  • 4.00 gm baking powder
  • Pinch of caster sugar
  • 2 tsp finely grated lemon zest
  • 20.00 ml chopped dill
  • 193.13 gm milk
  • 1 egg
  • 1.20 gm salt
Instructions:
  • Prepare the pikelet batter by smoothly blending all the ingredients in a food processor. Let the batter rest for 15 minutes.
  • In a bowl, combine flaked salmon, creme fraiche, horseradish, and dill. Use a fork to mix and mash everything together, then season with salt and pepper.
  • Heat a non-stick frypan over medium heat and brush with melted butter. Drop 1 tablespoon of batter for each pikelet, cook until golden underneath (1-2 minutes), flip, and cook for 1 more minute. Set aside.
  • Arrange the pikelets on a platter and generously spoon the flavorful salmon mixture over them. Finish off with a delightful touch of fresh dill sprigs or zesty mustard cress. Add a pop of brightness with lemon wedges on the side, if desired.

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