Wasabi Pikelets with Salmon, Cream Cheese and Dill

20 minutes + 20 minutes 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
  • 200g smoked salmon
  • 1 Tbsp dill, roughly chopped
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How to Chop Herbs


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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