Step 1

Combine the buckwheat and plain flours, baking powder and salt in a large bowl. Make a well in the centre. Add the buttermilk and egg yolk and stir to combine.

Step 2

Use a balloon whisk to whisk the eggwhite in a clean, dry bowl until firm peaks form. Add to the buckwheat batter and gently fold until just combined. Set aside for 15 minutes to rest.

Step 3

Melt a little of the butter in a large non-stick frying pan over medium heat. Spoon in 4 tablespoons of mixture around the pan, allowing room for spreading. Cook for 1 minute or until golden underneath. Turn and cook for a further 30 seconds to 1 minute or until golden. Transfer to a plate. Continue in 4 batches with remaining batter, greasing the pan between batches.

Step 4

Combine the sour cream, horseradish cream and mustard in a small bowl. Top each pikelet with a dollop of sour cream mixture. Top with smoked salmon slices and salmon roe. Top with dill and serve immediately.