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Smoked Salmon 
and Pikelets with Horseradish Aioli

Smoked Salmon 
and Pikelets with Horseradish Aioli

Paired with fluffy pikelets and acidic aioli, this dish is sure to be a favourite.

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.

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