Wasabi Pikelets with Salmon, Cream Cheese and Dill

clock 20 minutes + 20 minutes bowl Serves 15, Makes 40 pikelets


  • 1 cup flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp sea salt
  • 1 Tbsp coriander, chopped
  • 1 egg
  • 3/4 cup full cream milk
  • 2 tsp wasabi paste
  • oil for frying
  • cream cheese
  • 200 g smoked salmon
  • 1 Tbsp dill, roughly chopped
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  • 1. Sift the flour, baking powder, baking soda and salt into a medium bowl. Stir in the coriander, then whisk in the combined egg, milk and wasabi paste.

  • 2. Heat a small amount of oil in a nonstick pan. Add one tablespoon of the pikelet mixture and cook on both sides until golden and puffed. Once pikelets are cooked, place on paper towels to drain.

  • 3. Top each pikelet with a generous amount of cream cheese and then smoked salmon. Serve with a pinch of chopped dill.

  • Tip: As you make your mini pikelets cover them with a damp towel to keep them fresh and soft.

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