Haimo's smoked salmon & pikelet salad

• Serves 4-6
• Freezableyes

Ingredients

• 1 cup self-raising flour
• 2 eggs
• 1/2 cup skim milk
• 1/2 cup chopped fresh coriander
• 400g can corn kernels, rinsed and drained
• olive or canola oil spray
• 150g baby spinach
• 300g smoked salmon, cut into strips
• 1 red onion, thinly sliced
• 1 avocado, sliced
• 200g cherry tomatoes, halved
• 200g PETERS FARM Natural No Fat Set Yogurt
• 2 tbs snipped fresh chives or chopped dill

Method

1. Preheat oven to 180°C (350°F).
2. Line a baking tray with non-stick paper.
3. Sift flour into a bowl.
4. Whisk eggs and milk together and pour into dry ingredients, whisk to a smooth batter.
5. Fold in coriander and corn.
6. Lightly spray a large non-stick frypan with oil.
7. To cook 4 pikelets at a time, drop 11/2 tablespoonfuls of mixture into pan for each, allowing room for spreading.
8. Cook over medium heat for 3 minutes each side.
9. Transfer to a baking tray and repeat with remaining mixture.
10. Bake pikelets in oven for 10 minutes or until risen.
11. Serve pikelets on a bed of spinach, and top with salmon, onion, avocado and tomatoes.
12. Add a dollop of yogurt and sprinkle with chives or dill.

Athletes with high fuel needs (e.g. endurance athletes, athletes who are growing, athletes aiming to increase muscle mass) require extra carbohydrate-based ingredients and a larger serve size

Athletes with low fuel needs (e.g. skill-based athletes, athletes trying to reduce body fat) need to opt for a smaller serve size

Use a non-stick pan on a low to medium heat — if it is too hot, the mixture will brown too quickly and the centre of the pikelet will remained uncooked

Nutrition

Australian Institute of Sport - From the "Survival Around the World" cookbook05 Nov 2018Use a non-stick pan on a low to medium heat — if it is too hot, the mixture will brown too quickly and the centre of the pikelet will remained uncookedyes, Soups and Salads, survival-around-the-worldSoups and Salads