Buckwheat pikelets with creme fraiche and smoked salmon

Cooking Fish Buckwheat pikelets with creme fraiche and smoked salmon

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

Lables: Peanut free Sesame free Shellfish free Tree nut free
  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.
  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.
  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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1/3 cup buckwheat flour
1/3 cup self-raising flour
1/2 cup buttermilk
1 egg, lightly whisked
20g butter
1/2 cup creme fraiche
2 tsp horseradish cream
2 tsp finely chopped dill
6 slices smoked salmon, thickly sliced
Dill sprigs, to serve

Adv

Autors
Preparation time
40
Cooking time
20
Difficulty
Medium
Serves
16 people
Method
Baking
Category
Fish
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