Buckwheat pikelets with creme fraiche and smoked salmon

Buckwheat pikelets with creme fraiche and smoked salmon

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  • 0:40 Prep
  • 0:20 Cook
  • 16 Servings
  • Capable cooks

With smoked salmon and creme fraiche, these bite-sized beauties are the ultimate in gourmet canapes.

Featured in
Celebrations, Pikelet recipes


  • 1/3 cup (60g) buckwheat flour
  • 1/3 cup (50g) self-raising flour
  • 1/2 cup (125ml) buttermilk
  • 1 egg, lightly whisked
  • 20g butter
  • 1/2 cup (125g) creme fraiche
  • 2 teaspoons horseradish cream
  • 2 teaspoons finely chopped dill
  • 6 slices smoked salmon, thickly sliced
  • Dill sprigs, to serve


  • Step 1
    Combine flours in a bowl. Whisk buttermilk and egg in a jug. Add to the flour mixture and stir until a smooth batter forms. Set aside for 15 minutes to rest.
  • Step 2
    Melt 1 teaspoon of butter in a frying pan over medium heat. Drop 6 teaspoonsful of mixture into the pan, allowing room for spreading. Cook for 1 minute or until golden underneath. Turn and cook for a further 30 seconds or until golden. Transfer to a plate. Continue batches with remaining batter, greasing the pan between each batch.
  • Step 3
    Combine the creme fraiche, horseradish and dill in a bowl. Top each pikelet with a dollop of creme fraiche mixture. Place a slice of smoked salmon and a dill sprig on top. Arrange on a serving platter to serve.

  • Author: Sarah Hobbs
  • Image credit: Ben Dearnley
  • Publication: Notebook:

Source: taste.com.au


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