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Ingredients

1 cup (150g) self-raising flour
1/4 cup (40g) polenta
2 Coles Australian Free Range Eggs, lightly whisked
2/3 cup (160ml) milk
20g butter, melted
2 tablespoons finely chopped chives
200g crème fraîche or sour cream
1 tablespoons horseradish cream
2 teaspoons wholegrain mustard
200g Coles Beechwood Smoked Salmon

Method

Step 1 Combine the flour and polenta in a bowl. Whisk the egg, milk and butter in a jug. Add to the flour mixture with the chives and stir to combine. Season well.
Step 2 Heat a large non-stick frying pan over medium-low heat. Spray with olive oil spray. Pour six 2-teaspoon portions of mixture around the pan, allowing room for spreading. Cook for 1 min or until bubbles appear on the surface. Turn and cook for 30 secs or until golden brown. Transfer to a plate. Repeat, in 5 more batches, with remaining mixture.
Step 3 Place the pikelets on a serving platter. Whisk crème fraîche or sour cream, horseradish and mustard in a bowl until well combined and mixture thickens. Spoon over the pikelets. Top with smoked salmon.

Smoked salmon on polenta pikelets

How to make Smoked salmon on polenta pikelets

Ingredients

Method