Salmon herbed pikelets

  • 35 mins cooking
  • Makes 16 Item
  • Print


Salmon herbed pikelets
  • 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
  • 185 gram packaged cream cheese
  • 1 tablespoon lemon juice
  • 210 gram can red salmon, drained


Salmon herbed pikelets
  • 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.

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