Please create an account
or Log in to subscribe


or


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

Smoked Salmon 
and Pikelets with Horseradish Aioli

Smoked Salmon 
and Pikelets with Horseradish Aioli recipe, brought to you by MiNDFOOD.

Smoked Salmon 
and Pikelets with Horseradish Aioli

Serves 6

1 cup self-raising flour

¼ tsp bicarbonate of soda  

2 tsp caster sugar

1 cup milk

1 egg

30g butter, melted

1 cup purchased aioli

1 tbsp horseradish cream

white pepper

1/3 cup dill sprigs, finely chopped

1 garlic clove, crushed

1 lemon, juiced

½ cup olive oil

smoked salmon caviar (or pearls), to serve

500g smoked salmon

 

1 Sift flour and bicarb soda into a bowl. Stir in sugar. Whisk milk, egg and 20g butter in a jug. Form a well in the centre of flour mixture. Add milk mixture and whisk gently to form a smooth batter.

2 Heat a large non-stick frying pan over a medium heat. Brush with remaining melted butter.

3 Reduce heat to medium-low. Spoon 2 tsp of batter, 4 at a time, into pan. Cook for 2 minutes or until bubbles form all over pikelets. Turn and cook for 1 minute or until golden and cooked through. Cook remaining mixture. Stack pikelets on a serving plate.

4 Combine aioli, horseradish cream, salt and pepper in a bowl. Transfer to a serving bowl and top with smoked salmon caviar.

5 Combine dill, garlic, 2 tbsp lemon juice, oil, salt and pepper in a bowl.

6 Place salmon on a platter and drizzle with dill dressing. Serve with aioli and pikelets on the side.

Share on Facebook Pin on Pinterest Share by Email

Post a Comment

© MiNDFOOD 2013. All Rights Reserved

Web Design Sydney