Name: Salmon herbed pikelets
Cook time: 35 min
Total time: 35 min
Ingredients: 1 cup (150g) self-raising flour; 1/4 teaspoon bicarbonate of soda; 2/3 cup (160ml) buttermilk; 1 egg, beaten lightly; 15 gram butter, melted; 2 tablespoon fresh flat-leaf parsley, coarsely chopped; 2 tablespoon fresh chives, finely chopped; Topping; 185 gram packaged cream cheese; 1 tablespoon lemon juice; 210 gram can red salmon, drained

Ingredients

1 cup (150g) self-raising flour

1/4 teaspoon bicarbonate of soda

2/3 cup (160ml) buttermilk

1 egg, beaten lightly

15 gram butter, melted

2 tablespoon fresh flat-leaf parsley, coarsely chopped

2 tablespoon fresh chives, finely chopped

Topping

185 gram packaged cream cheese

1 tablespoon lemon juice

210 gram can red salmon, drained

Method

1.Sift flour and soda into medium bowl, stir in combined buttermilk, egg, butter, parsley and half of the chives, mix to a smooth batter (or process until smooth).

2.Drop tablespoons of batter into hot oiled frying pan. Cook one side until browned lightly, turn, cook other side. Cool on wire rack.

3.Meanwhile, blend or process ingredients for salmon topping until smooth.

4.Spoon topping onto pikelets, sprinkle with remaining chives.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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