Smoked salmon and pikelet salad

Smoked salmon and pikelet salad




  • 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



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


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