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250 ml flour
5 ml baking powder
2 ml salt
250 ml LANCEWOOD® Sour Cream
60 ml milk
30 ml melted butter
1 extra large egg
25 ml freshly chopped dill
Sunflower oil for frying
LANCEWOOD® Cultured Cream
125 g smoked salmon or salmon trout
Extra dill for garnishing
Sift the flour, baking powder and salt together. Beat the Lancewood sour cream, milk, butter and egg together. Add to the dry ingredients a little at a time and mix to form a smooth batter. Add the dill and mix through. Heat a little oil in a pan and fry teaspoonful’s of the mixture until golden on the one side. Flip over and fry until golden on the other side. Place on absorbent paper. Spread with a little cultured cream. Top with salmon slivers, black pepper and a sprig of dill.
Try any of the following variations: Spread with LANCEWOOD® Medium Fat Spring Onion & Chive Cream Cheese and top with smoked chicken slivers, avocado, black pepper and chopped chives. Spread with LANCEWOOD® Balsamic & Onion Dip & Top and top with a little onion marmalade.
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