Ingredients

• 200 grams ricotta
• 1 egg
• 1 cup self-rising flour, sifted
• ½ tsp salt
• 1 cup milk
• 2 tblsp butter, melted
• 1 tblsp butter to fry
• 200 grams smoked salmon, cut into pieces

Herb cream

• ½ cup cream cheese
• 75 grams butter, softened
• 1 tsp honey
• 2 tsp wholegrain mustard
• 1 spring onion, finely sliced
• 1 tsp chopped dill

Method

1. Pikelets - Beat together the ricotta and egg . Stir in the flour, salt, milk and first measure of butter. Allow to rest for 5 to 10 minutes.
2. Cook the pikelets by the heaped teaspoonful until lightly golden on each side. Cool on a wire rack so they do not steam and become soggy. If you would like larger pikelets use a dessert spoon.
3. Spread a little herb cream on each pikelet and top with a piece of smoked salmon. Sprinkle with cracked pepper and serve.

Herb cream

1. In a bowl or blender place the cream cheese, butter, honey, mustard, spring onion, dill, lemon zest and mix well.