Buckwheat pikelets with creme fraiche and smoked salmon

title="Buckwheat pikelets with creme fraiche and smoked salmon"
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(2) Rate it

• 0:40 Prep


• 0:20 Cook


• 
  16 Servings


• Capable cooks

With smoked salmon and creme fraiche, these bite-sized beauties are the ultimate in gourmet canapes.

Featured in
Celebrations, Pikelet recipes

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.
  
  
  

• Author: Sarah Hobbs


• Image credit: Ben Dearnley


• Publication: Notebook:

Source: taste.com.au