ingredients
makes about 30
5 ounce smoked salmon
2 teaspoons softened butter
1 small onion, chopped
1 1/2 teaspoons horseradish cream
2 tablespoons soft butter, extra
3 teaspoons chopped tarragon
1 lime, cut into tiny wedges
red or black caviar, to garnish
chive pikelets
1/2 cup self rising flour
1 tablespoon coarsely chopped chives
1 egg yolk, lightly beaten
1/2 cup milk
method
1. Roughly chop the salmon. Heat the butter in a small pan, add the onion and cook until soft. Put the smoked salmon, onion, horseradish cream and extra butter in a food processor. Season with salt and freshly ground black pepper and mix until smooth. Add the tarragon and process until the pate is just combined.
2. For the pikelets, sift the flour and a pinch of salt into a bowl. Stir in the chives and make a well in the centre. Gradually whisk in the yolk and enough milk to form a smooth lump-free batter, the consistency of thick cream. Set aside for 15 minutes, then lightly grease a non-stick skillet and drop teaspoons of the batter into the pan. When bubbles appear on the surface of the pikelets, turn them over and brown the other side. Transfer to a wire rack to cool. Repeat with the remaining batter.
3. Pipe or spread the pate onto the pikelets, garnish with a slice of lime and some caviar.
more information
The pikelets may be assembled up to 3 hours ahead, covered and refrigerated.
