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Smoked Salmon And Baby Ricotta Pikelets

  • Makes 70 pikelets
Smoked Salmon And Baby Ricotta Pikelets


  • 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


  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.

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