Dill flapjacks with salmon & avocado (by Heleen Meyer)
Dill flapjacks with salmon & avocado
Serves 4 – 6
250 g (500 ml) cake flour 15 ml baking powder 2 ml salt 2 extra large eggs 500 ml buttermilk 60 ml butter, melted 15 ml chopped dill 15 ml chopped chives Oil for frying
100 g smoked salmon 200 ml Greek, Bulgarian yoghurt or Crème Fraîches 1 avocado, sliced Extra sprigs of dill
Flapjacks: Sieve dry ingredients together. Beat eggs with buttermilk and make a well in the flour mixture. Whisk liquid into flour and mix to form a smooth batter. Don’t over mix as this affects the fluffiness. Pour melted butter over batter, add herbs and mix gently. Heat a frying pan over a medium heat and lightly oil the base. Pour 30 ml of batter on to the base and fry until bubbles form on top. Carefully turn over and fry until golden brown and cooked. Keep flapjacks warm and continue baking the rest. To serve, place a few flapjacks on a warm plate and top with salmon, a dollop of yoghurt or crème Fraîches, some avocado and dill.