Pikelets with Smoked Salmon and Herbed Sour Cream

  • Pikelets with Smoked Salmon and Herbed Sour Cream

Pikelets with Smoked Salmon and Herbed Sour Cream


Serves 50



280g (2 cups) self-raising flour

½ teaspoon baking soda

3 tablespoons caster sugar

1 ½ cups milk

2 eggs, lightly beaten

2 teaspoon white vinegar

50g butter, for cooking pikelets in


Herbed Sour Cream - recipes following

500g sliced smoked salmon



Sift flour, baking soda and sugar into a large bowl.


Pour milk, eggs and vinegar into another bowl and combine well. Make a well in the dry ingredients and pour in the liquid. Using a beater mix together until smooth.


Add a small amount of butter to a frying pan on medium heat. Once melted use a dessert spoon to drop a small spoonful of mixture into the pan, allowing room for spreading. Repeat to fit as many into the pan as you can, but make sure you still have space to slip the spatula underneath them.


When bubbles appear in the pikelets, flip them gently over. The pikelets take less time to cook on the second side. Use the spatula to lift the pikelet and check that the bottom side is golden. Once golden, remove the pikelets from the pan. Place them in single layers on a plate.


Add more butter to the frying pan if required and repeat the cooking process. Continue this until all the batter has been used.


Place the pikelets on large serving platters. Using a teaspoon, top the pikelets with the Herbed Sour Cream mixture. Cut the salmon into pieces and place on top of the sour cream and serve.




Herbed Sour Cream



250g sour cream

2 tablespoons chopped chives

2 tablespoons chopped parsley leaves

2 tablespoons chopped dill

finely grated zest of 1/2 lemon

1 tablespoon lemon juice



Place all ingredients into a bowl and mix to combine.