In about half an hour, you can have these gourmet smoked salmon pikelets on the table.
- 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.
- 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.
- 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.
- 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.
You may need it
Food Storage Container Set
Food Storage Container Set
Kitchen Utensil Set