Sesame pikelets with smoked salmon

1.Wash spinach. Place spinach, with water clinging to leaves, in a saucepan. Cook, covered, shaking pan occasionally, over moderate heat for 2 minutes or until spinach wilts. Drain; refresh under cold water. Using hands, squeeze excess liquid from spinach. Finely chop.

2.Sift flours and baking powder into a bowl. Stir in sesame seeds. Make a well at centre. Whisk spinach, milk and eggs in a jug. Add spinach mixture to dry ingredients; stir until just combined. Heat a large non-stick frying pan over moderate heat. Brush lightly with a little oil. To cook four pikelets at a time, spoon tablespoon measures of mixture into pan. Cook for 2 minutes each side oruntil golden and cooked. Reheat pan and brush with remaining oil between batches.

3.Combine cream cheese and wasabi in a small bowl. Serve pikelets topped with wasabi cream, salmon strips and dill sprigs.