Buckwheat pikelets with creme fraiche and smoked salmon

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

Recipe «Buckwheat pikelets with creme fraiche and smoked salmon» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.