Pikelet and Latke Canapés with Cured Salmon and Truffles – Anolon

Ingredients

• 1 cup self-rising flour
• 1 teaspoon Murrumbooee Bush Pepper and Salt mix
• 1/4 teaspoon baking soda
• 1 egg
• 1/2 cup milk
• 1 teaspoon lemon juice or vinegar
• 2 teaspoons Brookfarm Macadamia Oil
• 1 large (about one pound) sweet potato , peeled
• 1/3 cup all purpose flour
• 1 teaspoon salt
• 2 eggs
• Crème fraiche
• 1 salmon fillet , bones removed
• 1/4 cup truffle honey
• 1/4 cup sugar
• 1/4 cup truffle or sea salt
• 2 tablespoons dill
• 1 tablespoon peppercorns
• Truffle mustard
• Cured Salmon , (recipe follows)
• black Australian truffles
• , and
• Murumbooee Bush Tomato or Chili Jam
• Heirloom tomato and truffle concasse