Buckwheat pikelets with creme fraiche and smoked salmon

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How to make Buckwheat pikelets with creme fraiche and smoked salmon

  • Yield : 16
  • Prep Time : 0:40
  • Cook Time : 0:20
  • Total Time : 1:00

Ingredients

  • 1/3 cup (60g) buckwheat flour
  • 1/3 cup (50g) self-raising flour
  • 1/2 cup (125ml) buttermilk
  • 1 egg, lightly whisked
  • 20g butter
  • 1/2 cup (125g) creme fraiche
  • 2 teaspoons horseradish cream
  • 2 teaspoons finely chopped dill
  • 6 slices smoked salmon, thickly sliced
  • Dill sprigs, to serve

Method

  • Step 1 Combine flours in a bowl. Whisk buttermilk and egg in a jug. Add to the flour mixture and stir until a smooth batter forms. Set aside for 15 minutes to rest.
  • Step 2 Melt 1 teaspoon of butter in a frying pan over medium heat. Drop 6 teaspoonsful of mixture into the pan, allowing room for spreading. Cook for 1 minute or until golden underneath. Turn and cook for a further 30 seconds or until golden. Transfer to a plate. Continue batches with remaining batter, greasing the pan between each batch.
  • Step 3 Combine the creme fraiche, horseradish and dill in a bowl. Top each pikelet with a dollop of creme fraiche mixture. Place a slice of smoked salmon and a dill sprig on top. Arrange on a serving platter to serve.

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