Mini Smoked Salmon Pikelets
- Step 1
Combine the cream cheese, horseradish and lemon juice together and mix well to combine.
- Step 2
Spread each pikelet with the cream cheese mixture, top decoratively with smoked salmon strips.
- Step 3
Spoon a little beetroot dip on the side and garnish with dill leaves and radish. Serve chilled.
- 150g Tassal Smoked Tassie Salmon, sliced into strips
- 140g tub spreadable cream cheese
- 2 tsp horseradish cream
- 1 tbsp lemon juice
- 1 packet mini pikelets
- 3 tbsp beetroot dip
- Sprig of dill leaves & baby radish halves, to garnish