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Clover Beetroot Flapjacks with Smoked Salmon

Flapjacks

Clover Beetroot Flapjacks with Smoked Salmon 
 
Recipe: Mynhardt Joubert 
Serves: 4 – 6 
Preparation: 15 minutes 
Cooking: 15 minutes
 
INGREDIENTS
 
Flapjacks
240 g cake flour
4 tsp baking powder
½ tsp salt
4 tsp sugar
2 eggs
1⅓ cups (330 ml) half milk and water
5 tsp melted butter or oil
4 tsp bottled beetroot, drained and blended to a pulp
oil for shallow frying
 
Topping
100 g cream cheese
2 Tbsp Clover Classic Mayonnaise #1
150 g smoked salmon finely diced (off-cuts are good for this)
10 ml lemon juice
1 tsp lemon zest
2 Tbsp chopped fresh dill 
salt and pepper
fresh dill, for garnish
 
METHOD
 
Flapjacks
Sift the dry ingredients together.
Beat the eggs, milk, butter, and beetroot pulp together. Add to the dry ingredients and whisk until smooth. The batter should be the consistency of thick cream.
Heat a greased non-stick frying pan over medium heat. Scoop spoons full of the batter into the pan to make mini flapjacks or bellinis. 
As soon as bubbles appear on the surface of the batter, flip it over and fried for another minute. Remove them and drain on paper towels. Allow to cool completely.
 
Topping
Mix the diced salmon, cream cheese, mayonnaise, lemon juice, zest, and dill. Season to taste. 
Spoon the salmon mixture onto each flapjack and garnish with fresh dill fronds.

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