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Smoked Salmon on Dill Pikelets - Image 2

Smoked Salmon on Dill Pikelets

Elevate your appetizer game with these delicate dill pikelets topped with rich smoked salmon. A perfect blend of flavors and textures for any occasion.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 1 tbsp sugar
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup buttermilk
  • 1 large egg
  • 2 tbsp melted butter cooled
  • 2 tbsp chopped fresh dill
  • 8 oz smoked salmon thinly sliced
  • 1/2 cup crème fraîche or sour cream
  • 1 tbsp lemon juice freshly squeezed
  • 1 tbsp capers drained
  • 1 tbsp chopped fresh chives
  • 1 lemon cut into wedges for serving

Equipment

  • Non-stick skillet
  • Large mixing bowl
  • Whisk
  • Spatula
  • Measuring cups and spoons

Method
 

  1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Make a well in the center and add buttermilk, egg, and melted butter. Mix until just combined, then fold in chopped dill. Let the batter rest for 10 minutes.
  2. Heat a non-stick skillet over medium heat and lightly grease with butter or oil. Drop spoonfuls of batter onto the skillet to form small pikelets, about 2-3 inches in diameter. Cook until bubbles form on the surface, about 2 minutes, then flip and cook for another 1-2 minutes until golden brown. Remove and keep warm.
  3. In a small bowl, mix crème fraîche with lemon juice. Spread a dollop of this mixture onto each pikelet, then top with a slice of smoked salmon. Garnish with capers and chopped chives. Serve immediately with lemon wedges on the side.

Notes

Chef's Tips:
• For a smoother batter, sift the dry ingredients before mixing
• Avoid overmixing the batter to keep the pikelets light and fluffy
• Serve with a crisp white wine like Sauvignon Blanc to complement the flavors
Food Safety:
• Ensure smoked salmon is stored at a safe temperature below 40°F (4°C) until use
• Leftover pikelets should be refrigerated and consumed within 2 days