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Pikelet and Latke Canapés with Cured Salmon and Truffles

A pikelet is a small, unsweetened pancake used in Australian cuisine. Latkes are potato pancakes; these are sweet since they’re made of sweet potato. Canapés are little fingerfoods, often made in geometric shapes, made of a starchy base with savory ingredients draped over.

  1. Pikelets:
  2. Sift self-rising flour, Murrumbooee Bush Pepper and Salt mix, and baking soda into a bowl.
  3. Combine egg, milk, lemon juice or vinegar and Brookfarm Macadamia Oil and pour into center of flour. Beat to a thick pouring consistency.
  4. Heat more macadamia oil or butter in a nonstick pan over medium heat, add tablespoons of mix and cook until golden and bubbles appear on top; flip and cook a minute further, then transfer to paper towel lined tray.
  5. Latkes:
  6. Grate sweet potato.
  7. Mix with all-purpose flour, salt and eggs.
  8. Heat oil in a nonstick pan and place heaped tablespoon sized mounds of mixture in pan, pressing down. Cook 2 minutes each side, until golden, then transfer to a baking tray lined with towel while you make the remainder.
  9. Cured Salmon:
  10. To cure the salmon, place the fillet of salmon (bones removed) on a tray lined with enough plastic wrap to cover all fish.
  11. Gently warm truffle honey and brush over the fish. Combine sugar with truffle or sea salt, dill and peppercorns.
  12. Wrap completely in plastic and refrigerate for at least 12 hours, up to 2 days.
  13. Wipe or rinse off cure, pat fish dry and slice as desired. Keeps wrapped tightly for up to 5 days.

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