1 cup self-raising flour
¼ tsp bicarbonate of soda
2 tsp caster sugar
1 cup milk
30g butter, melted
1 cup purchased aioli
1 tbsp horseradish cream
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.