Topped with smoked salmon and creamy polenta, this pikelet recipe is great for entertaining. Try this out next time you're having people over, they're sure to love it!
Makes3636
Cook time10 mins10 minutes
Prep time20 mins20 minutes
Ingredients
1 cup (150g) self-raising flour
¼ cup (40g) polenta
2 Coles Australian Free Range Eggs, lightly whisked
⅔ cup (160ml) milk
20g butter, melted
2 tbs finely chopped chives
200g crème fraîche or sour cream
1 tbs horseradish cream
2 tsp wholegrain mustard
200g Coles Beechwood Smoked Salmon
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the flour and polenta in a bowl. Whisk the egg, milk and butter in a jug. Add to the flour mixture with the chives and stir to combine. Season well.
Step 2
Heat a large non-stick frying pan over medium-low heat. Spray with olive oil spray. Pour six 2-tsp portions of mixture around the pan, allowing room for spreading. Cook for 1 min or until bubbles appear on the surface. Turn and cook for 30 secs or until golden brown. Transfer to a plate. Repeat, in 5 more batches, with remaining mixture.
Step 3
Place the pikelets on a serving platter. Whisk crème fraîche or sour cream, horseradish and mustard in a bowl until well combined and mixture thickens. Spoon over the pikelets. Top with smoked salmon.
