1 cup self raising flour
1/2 tsp. bicarbonate soda
1/2 tsp. sugar
25g butter, melted
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
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.
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.
To make the cream, combine the Quark with the sour cream, lemon and horseradish.
Dollop a small amount of cream mixture onto each pikelet. Garnish with the smoked trout, a sprig of dill and a squeeze of lemon.