Method

Put the flour, baking powder and salt into a bowl. Add the milk beating continuously until smooth. Stir in the chopped dill and red onion.

Heat a heavy frying pan over moderate heat and wipe the surface lightly with the butter.

Drop well spaced large tablespoons of the mixture into the pan and fry gently until bubbles appear on the top uncooked surface. Turn over and cooked until well browned on the underside. Remove from the pan, keep warm in a folded over clean cloth.

Repeat until the mixture is used up, wiping out the pan with a paper towel if the butter burns and adding more butter for each batch. Don’t crowd the pan.

You will have 24-30 pikelets.

Serve each pikelet spread with sour cream, a small piece of salmon, a caper and some dill leaves on top.

Ingredients

180 gram Flour

1 teaspoon baking powder

Large pinch Salt

300 millilitre Milk

15 gram dill leaves 10g chopped, 5g unchopped

½ Red Onion finely chopped

25 gram Butter

200 gram Sour Cream

300 gram smoked salmon

5 gram Capers