DILL PIKELETS WITH SMOKED SALMON
These are great as finger food and are old fashioned kiwi pikelets but given a new twist with lots of dill and red onion and served with sour cream, smoked salmon and a caper. Great with a glass of bubbles or a shot of iced Russian vodka.
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.
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