13/06/2018
Smoked Salmon and Persian Fetta Pikelets
Creamy fetta and succulent smoked salmon over tender pikelets make a five star brunch.
Serves:
4
Prep Time: 10 minutes
Cooking Time: 15 minutes
Ingredients
- 1 cup self-raising flour
- 1 egg
- 1 cup milk
- 30g butter, melted
- extra butter, for pan frying
- 150g spinach leaves
- 250g smoked salmon
- 2 spring onions, chopped
- 1 tablespoon baby capers
- 180g Persian fetta
- freshly ground black pepper, to taste
Method
Place flour in a large bowl and make a well in the centre. Whisk in egg, milk and melted butter to form a smooth batter. Heat a little extra butter in a large frying pan and cook spoonfuls of mixture for 2-3 minutes over medium heat until the tops have formed bubbles. Turn over and cook a further 1 minute or until cooked through.
Place three pikelets onto serving plates and top with spinach leaves, smoked salmon, spring onions, baby capers and spoonfuls of Persian Fetta. Drizzle with the oil from the Fetta, sprinkle with pepper and serve immediately.
Tips
• To make evenly shaped pikelets, cook in egg rings lightly brushed with oil.
• Pikelet batter can be made the day before and kept refrigerated.
• Persian Fetta is also sensational added to scrambled eggs and served with smoked salmon.
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