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Savoury Pikelets with Smoked Trout and Horseradish Cottage Cheese

Perfect for a fancy brunch or hordourves!


  • 1 cup self raising flour

  • 1/2 tsp. bicarbonate soda

  • 1/2 tsp. sugar

  • pinch salt

  • 1 egg

  • 25g butter, melted

  • 180ml buttermilk

  • 180g Quark cottage cheese

  • 1 tbs. sour cream

  • Zest and juice of 1/2 lemon

  • 1 tsp. horseradish cream or grated fresh horseradish

  • 12 pieces smoked trout or salmon

  • 24 sprigs dill

  • extra lemon to garnish

  • rice bran oil spray


  • 1.

    In a large bowl, sift the flour and bicarbonate soda. Add the sugar and salt. Combine and make a well in the middle. Place the egg, butter and milk in the centre and slowly whisk in the sides to ensure there are no lumps.

  • 2.

    Oil spray a large non-stick pan on medium heat. Drop teaspoon-heaps of batter into the pan to form perfect circles. Cook until bubbles form on the surface and then flip and cook for another 30 seconds.

  • 3.

    To make the cream, combine the Quark with the sour cream, lemon and horseradish.

  • 4.

    Dollop a small amount of cream mixture onto each pikelet. Garnish with the smoked trout, a sprig of dill and a squeeze of lemon.

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