Salmon and horseradish pikelets
4 eggs     beat Spoon onto hot frying pan, cook until done Serve warm pikelets topped with sauce and garnish
620ml milk  
3 tablespoons horseradish  
450g self-raising flour sift   beat in
2 teaspoons salt
sauce
horseradish combine
sour cream
pepper
garnish
smoked salmon  
Other garnishes: salmon roe, paté, cherry tomatoes