Regal Smoked Salmon and Buckwheat Pikelets

Regal Smoked Salmon and Buckwheat Pikelets

4 Stars Based on 4 reviews
  • Serves 8
  • Preparation time 15 mins
  • Cooking time 12 mins
  • Difficulty Difficult

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  • 225g buckwheat flour
  • 50g plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp cream of tartar
  • 1/4 tsp salt
  • 1 large free range eggs, separated
  • 284ml buttermilk
  • 2 Tbsp butter
  • 200g Regal Manuka Smoked Salmon
  • 200g crème fraiche or mascarpone or cream cheese
  • 1/4 cup tartare sauce, or other flavoured mayonnaise or aioli
  • 2 Tbsp fresh dill or fresh parsley, finely chopped
  • 1/2 lemon, juice of
  • handful baby spinach leaves, To serve


Place both flours, bicarbonate of soda, cream of tartar and salt in a bowl. Place egg yolk in center and beat in, drawing in the flour mixture. Slowly add buttermilk, beating to form a creamy batter. Whisk egg whites in a separate bowl until softly peaking and gently fold into the batter. Set aside to rest for 15 minutes.

Heat a heavy-based frying pan over a medium heat. Add a little butter and heat until melted. Place small spoon fulls of the batter in the pan 3-4 at a time. Cook for 1 minute until bubbles form, and then flip and cook other side for another minute. The pikelets need to be about 4 cm in diameter. Repeat until all the mixture has been used.

Place the pikelets onto a tray lined with clean kitchen paper.

Mix together, in a bowl the crème fraiche with the tartare sauce or flavored mayonnaise such as Aioli. Add finely chopped herbs, and season to taste with salt, ground black pepper and a squeeze of lemon juice.

Arrange the buckwheat pikelets on a serving platter. Spread a small spoonful of the crème fraiche mix over each pikelet. Top with a piece of Regal Cold Smoked Salmon, and garnish with a few small spinach leaves. Serve with lime wedges.

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