Salmon Herbed Pikelets
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 cup flour
- 0.5 ½ pack baking powder
- 0.67 cup buttermilk
- 1 egg (s), slightly beaten
- 15 g butter, melted
- 2 tablespoon parsley, chopped
- 2 tablespoon chives, cut into rolls
- 200 g cream cheese
- 1 tablespoon lemon juice
- 200 g salmon, smoked (in the oriinal: 1 can salmon with 220 )
- Oil for frying
Print Recipe
Pin Recipe Instructions
- Mix the melted butter with the buttermilk, the beaten egg, the parsley and 1 tablespoon of chives.
- Sift the flour and baking powder into a bowl and add the liquid herb mixture. Then mix the mixture with a spoon to a creamy dough.
- Now heat a pan with oil and use a tablespoon to put small amounts of dough in the pan, which is not too hot. When bubbles appear in the middle of the small pancakes, they can be turned. Let the finished cakes cool on a wire rack or large plate.
- Cut the salmon into small pieces and mix together with the cream cheese and lemon juice using a hand mixer. Finally, the salmon mixture is evenly distributed over the cakes and decorated with the remaining chives.
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