Haimo's Smoked Salmon & Pikelet Salad

Ingredients

• 1 cup self-raising flour
• 2 eggs
• ½ cup skim milk
• ½ cup chopped fresh coriander
• 400g can corn kernels, rinsed and drained
• olive or canola oil spray
• 150g baby spinach leaves
• 300g smoked salmon, cut into strips
• 1 red onion, thinly sliced
• 1 avocado, sliced
• 200g cherry tomatoes, halved
• 200g PETERS FARM Natural No Fat Set Yogurt
• 2 tbsp snipped fresh chives or chopped dill
  

Method

Preheat oven to 180°C (350°F). Line a baking tray with non-stick paper.

Sift flour into a bowl. Whisk eggs and milk together and pour into dry ingredients, whisk to a smooth batter. Fold in coriander and corn.

Lightly spray a large non-stick frypan with oil. To cook 4 pikelets at a time, drop 11/2 tablespoonfuls of mixture into pan for each, allowing room for spreading. Cook over medium heat for 3 minutes each side. Transfer to a baking tray and repeat with remaining mixture. Bake pikelets in oven for 10 minutes or until risen.

Serve pikelets on a bed of spinach, and top with salmon, onion, avocado and tomatoes. Add a dollop of yogurt and sprinkle with chives or dill.

Tip: Use a non-stick pan on a low to medium heat — if it is too hot, the mixture will brown too quickly and the centre of the pikelet will remained uncooked.

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