Smoked salmon – Pikelets

Ingredients for 1 servings:

• 125 g flour
• 1 tsp baking powder
• 2 eggs, lightly beaten
• 125 ml milk
• 1 tbsp sour cream
• 125 g crème fraîche
• 2 tbsp mayonnaise
• 2 tsp lemon juice
• 1 tbsp chives, fresh
• 1 clove(s) garlic
• 1 tbsp dill
• 125 g smoked salmon, sliced
• Salt
• pepper

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

small salmon bites, ideal as finger food for buffets

Sift the flour and add it to a bowl with the baking powder. Make a well in the center. Combine the eggs, milk, and sour cream and pour into the well. Stir everything together until no lumps remain. Let the batter rest for about 10 minutes. Heat a large frying pan, brush with a little oil or butter, and fry the batter a teaspoon at a time in a hot pan to create small, bite-sized mini pancakes (about 1 teaspoon of batter per piklet). Turn the piklets over occasionally and cook on the other side. Remove and set aside. I get about 50 piklets from the batter; I add new oil to the pan after each cooking. For the topping, mix together the crème fraîche, mayonnaise, chives, dill, and garlic, then season the mixture lightly with salt and pepper. Place a small dollop of the mixture on each piklet, top with a piece of smoked salmon, and decorate with lemon zest. The topping can be easily prepared the day before.