Pikelet and Latke Canapés with Cured Salmon and Truffles

By: Sally James


  • Yield:

    24 of each
  • Cuisine:

    Australian
  • Course:

    Appetizer


Ingredients

Pikelets

  • 1 cup self-rising flour
  • 1 teaspoon Murrumbooee Bush Pepper and Salt mix
  • 1/4 teaspoon baking soda
  • 1 egg
  • 1/2 cup milk
  • 1 teaspoon lemon juice or vinegar
  • 2 teaspoons Brookfarm Macadamia Oil

Latkes

  • 1 large (about one pound) sweet potato, peeled
  • 1/3 cup all purpose flour
  • 1 teaspoon salt
  • 2 eggs
  • Crème fraiche
  • 1 salmon fillet, bones removed
  • 1/4 cup truffle honey
  • 1/4 cup sugar
  • 1/4 cup truffle or sea salt
  • 2 tablespoons dill
  • 1 tablespoon peppercorns

Top With

  • Crème fraiche
  • Truffle mustard
  • Cured Salmon, (recipe follows)
  • black Australian truffles
  • , and
  • Murumbooee Bush Tomato or Chili Jam
  • Crème fraiche
  • Heirloom tomato and truffle concasse

Directions

  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.