July 06, 2018
Snacks, Fish, Salmon,
Eggs, Appetizers, Entertaining, Father's Day, Game/Sports Day, Ladies Luncheon, Mother's Day, Stove Top, Cold Appetizers, Flour more
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"From one of our national supermarkets free monthly magazine November 2017."
Combine the flour and polenta in a bowl.
Whisk the egg, milk and butter in a jug and add to the flour mixture with the chives and stir to combine and season well.
Heat a large non-stick frying pan over medium-low heat and spray with olive oil spray.
Pour six 2 teaspoons portions of mixture around the pan, allowing room for spreading and cook for 1 minute or until bubbles appear on the surface and then turn and cook for 30 secons or until golden brown and then trasfer to a plate and repeat in 5 more batches with remaining mixture.
Place the pikelets on a serving platter.
Whisk creme fraiche or sour cream, horseradish and mustard in a bowl until well combined and mixture thickens.
Spoon over the pikelets and top with moked salmon and a dill sprig for garnish.
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