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RASmoked Salmon Pikelets with Horseradish Cream
Makes 16 Pikelets.
I grew up with sweet pikelets but this is savoury twist to the Kiwi classic. These are great as a starter with drinks
1 cup wholemeal flour
large pinch salt
1 teaspoon baking powder
1 cup milk
1/4 cup sliced chives, plus extra for serving
extra virgin olive oil for greasing the pan
125g sour cream
3 tablespoons grated horseradish (I buy it in a jar from the supermarket)
100g cold-smoked salmon slices
Put the flour, salt, baking powder and milk into a mixing bowl and beat until smooth.
Stir in the chives.
Place a heavy frying pan over moderate heat.
Dip a paper towel into a little oil and wipe it over the hot surface of the pan.
Drop spoonfuls of the mixture into the pan.
Cook each until you see bubbles appearing on the uncooked top surface, then turn each over and cook until browned on the underside.
Cook in batches, wiping the pan with oil between each.
When cooked, remove to a cloth.
Mix the sour cream and horseradish together in a bowl.
When the pikelets have cooled to warm, place side by side on a serving platter.
Top each each with a spoonful of the horseradish cream, a small slice of salmon and some extra chives.
Finish with some freshly ground black pepper.
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@raymcvinnie
