Buckwheat pikelets with smoked salmon and dill

title="Buckwheat pikelets with smoked salmon and dill"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Buckwheat-pikelets-with-smoked-salmon-and-dill.jpg" srcset="https://img.taste.com.au/ja4ZVVkW/w720-h480-cfill-q80/taste/2016/11/buckwheat-pikelets-with-smoked-salmon-and-dill-81328-1.jpeg 720w, https://img.taste.com.au/_oxSAph8/w643-h428-cfill-q90/taste/2016/11/buckwheat-pikelets-with-smoked-salmon-and-dill-81328-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Buckwheat pikelets with smoked salmon and dill"
/>

• 0:20 Prep


• 0:10 Cook


• Capable cooks

In about half an hour, you can have these gourmet smoked salmon pikelets on the table.

Featured in
Whole grain recipes, Spring recipes

Ingredients

• 1/2 cup (75g) buckwheat flour


• 1/2 cup (75g) plain flour


• 1 teaspoon baking powder


• 1/2 teaspoon salt


• 1 cup (250ml) buttermilk


• 1 egg, separated


• 20g butter, melted


• 1 x 300g carton sour cream


• 1 tablespoon horseradish cream


• 1 teaspoon Dijon mustard


• 200g smoked salmon slices


• Salmon roe, to serve


• Dill sprigs, to serve

Method

• 
  
  
  Step 1
  
  
  
  
  Combine the buckwheat and plain flours, baking powder and salt in a large bowl. Make a well in the centre. Add the buttermilk and egg yolk and stir to combine.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Use a balloon whisk to whisk the eggwhite in a clean, dry bowl until firm peaks form. Add to the buckwheat batter and gently fold until just combined. Set aside for 15 minutes to rest.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Melt a little of the butter in a large non-stick frying pan over medium heat. Spoon in 4 tablespoons of mixture around the pan, allowing room for spreading. Cook for 1 minute or until golden underneath. Turn and cook for a further 30 seconds to 1 minute or until golden. Transfer to a plate. Continue in 4 batches with remaining batter, greasing the pan between batches.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Combine the sour cream, horseradish cream and mustard in a small bowl. Top each pikelet with a dollop of sour cream mixture. Top with smoked salmon slices and salmon roe. Top with dill and serve immediately.
  
  
  

• Author: Sarah Hobbs


• Image credit: Steve Brown


• Publication: Notebook:

Source: taste.com.au