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