Buckwheat and Salmon Pikelets

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INGREDIENTS – makes approx 10 pikelets

100g buckwheat flour
200ml water
10 g (1 teaspoon) salt
Coconut oil for greasing (you can use oil of your choice)
2 x avocados
2 x tomatoes
1/2 Coriander
Salmon to top (leave out for vegan or vegetarian options)/

• Place the buckwheat flour into a mixing bowl and add in the water.
• Whisk together, adding in the salt.
• You want the consistency to be like crepe batter, but not too runny.
• You can add more flour or water to fix the consistency if necessary.
• Place a tablespoon of mixture into the pan and form circle shape.
• Cook for about 1 minute and then flip it over with a spatula, cook the second side for only a few more seconds.

• To make topping dice avocados, tomatoes and coriander and mix together. Place topping on pikelets and top with smoked salmon and salt and pepper if desired.