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Smoked Salmon Pikelets (D, TNT)
Source: Unknown
Yield: 50

1 cup self rising flour
2 eggs lightly beaten
1/2 cup milk
1 tablespoon sour cream

1/2 cup sour cream
2 tablespoon mayonnaise
2 teaspoon lemon juice
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh mint
4 ounces sliced smoked salmon (I used fresh salmon poached)
Strips of lemon peel

Sift the flour into a bowl and make a well in the center. Mix the beaten egg, milk, and sour cream and pour into the well. Stir into the flour until the batter is smooth and free of lumps. Set aside for 10 minutes.

Heat a large frying pan, brush with oil or melted butter. Then drop teaspoons of the mixture into the pan. When bubbles appear on the surface, turn the pikelets over and cook the other side. Remove and set aside.

For the topping, stir the sour cream, mayonnaise lemon juice, chives, and mint together until well combined. Spoon a small amount onto each pikelet. Top with a piece of salmon and decorate with the lemon peel.

The pikelets can be made a day in advanced or frozen in a single layer for up to a month. The topping can be made a day ahead. Assemble up to an hour before you are going to serve them.

Posted by Cynde Sawyer

Nutritional Info Per Serving: N/A