Smoked salmon and pikelet salad

    Smoked salmon and pikelet salad

    Serves:

     

    Ingredients

    • 1 cup self-raising flour
    • 2 eggs
    • 1/2 cup skim milk
    • 1/2 cup fresh coriander, chopped
    • 400 grams can corn kernals, rinsed and drained
    • olive or canola oil spray
    • 150 grams baby spinach
    • 300 grams smoked salmon, cut into strips
    • 1 red onion, thinly sliced
    • 1 avocado, sliced
    • 200 grams cherry tomatoes, halved
    • 175 grams Natural Style Yoghurt
    • 2 tablespoons fresh chives or chopped dill

     

    Method

    Preheat oven to 180°C (350°F).

    Line a baking tray with non-stick paper.

    Sift flour into a bowl.

    Whisk eggs and milk together and pour into dry ingredients, whisk to a smooth batter. Fold in coriander and corn.

    Lightly spray a large non-stick frypan with oil.

    To cook 4 pikelets at a time, drop 11/2 tablespoonfuls of mixture into pan for each, allowing room for spreading.

    Cook over medium heat for 3 minutes each side.

    Transfer to a baking tray and repeat with remaining mixture.

    Bake pikelets in oven for 10 minutes or until risen.

    Serve pikelets on a bed of spinach, and top with salmon, onion, avocado and tomatoes.

    Add a dollop of yogurt and sprinkle with chives or dill.

    Serving Suggestions

    Note

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