Salmon herbed pikelets / Smoked salmon tarlets

1) Salmon herbed pikelets
cooking time: 15 mins
servings: 16

INGREDIENTS
Pikelets
1 cup self-raising flour
1/4 teaspoon bicarbonate of soda
2/3 cup buttermilk
1 egg, lightly beaten
15g butter, melted
2 tablespoons chopped parsley
1 tablespoon chopped fresh chives

Salmon Topping
185g packaged cream cheese
1 tablespoon lemon juice
220g can red salmon, drained
1 tablespoon chopped fresh chives

METHOD

1. Sift flour and soda into bowl, stir in combined buttermilk, egg, butter, parsley and chives, mix to a smooth batter (or process until smooth).
2. Drop dessertspoons of batter into hot, greased frying pan. Cook one side until light golden brown, turn, cook other side. Cool on wire rack.
3. Topping - Blend or process cheese, lemon juice and salmon until smooth
4. Pipe topping onto pikelets, sprinkle with chives.

2) Creamy smoked salmon tartlets
cooking time: 30mins
servings: 24

INGREDIENTS
3 sheets ready-rolled puff pastry
100g smoked salmon, chopped finely
2 gherkins, chopped finely
2 green onions, chopped finely
1/2 cup (120g) sour cream
1 tbsp milk
2 eggs, beaten lightly
1 tsp finely chopped fresh dill
1/4 tsp hot paprika

METHOD
1. Preheat oven at 180°c/160°c fan forced. Lightly grease 12-hole shallow patty pan 2. Cut 24 x 6.5cm rounds from pastry; place into patty pan holes 3. Sprinkle salmon, gherkin and onion into pastry cases; pour in combined sour cream, milk, egg, dill and paprika
4. Bake for 30mins. Serve hot.