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1 cup self-raising flour, sifted
salt and cracked black pepper, to taste
¾ cup buttermilk
1 egg
30g butter, melted
75g smoked salmon, chopped
3 tablespoon chives, chopped

Herb dip:
2/3 cup sour cream
1½ tablespoon dill
salt and cracked black pepper, to taste
baby spinach leaves, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Place flour, salt and pepper in a bowl.

Whisk buttermilk, egg and butter. Pour over dry ingredients and whisk until combined. Stir in salmon and half of the chives.

Cook tablespoons of the mixture at once in a non-stick frying pan over medium heat. Repeat with leftover mixture.

To make the herb dip, mix sour cream, remaining herbs, salt and pepper. Serve with pikelets and baby spinach leaves, if desired.