Pikelets

4 eggs beaten

3 potatoes (medium Agrias) cooked til soft and mashed

1 teaspoon salt

¼ teaspoon white pepper

1 teaspoon (level) baking powder

1 teaspoon (level) cream of tartar

¼ cup flour plain

Method:

Sift dry ingredients twice. Make a well and add 4 eggs and mashed potato. Allow to rest in refrigerator for ½ an hour.  Heat frypan to sizzle temperature, and drop dessertspoons of mixture from the tip of the spoon into the pan.  Cook until upper side bubbles and then turn.  Cook until golden. 

Hot Smoked Salmon

2 x 200g Hot Smoked Salmon

Flake and set aside.

Rocket

Radish x 3 – finely sliced

Dill Mayonnaise

Dill to garnish

Assembly

Place small pile of rocket onto pikelet, pile 2-3 flakes of hot smoked salmon on top and garnish with sliced radish. Drizzle dill mayonnaise from teaspoon and finish with sprig of dill.

 Makes aprox. 20 pikelets