Stilton and Walnut Pikelets with Watercress & Celery Salad
This combination of rich, piquant blue cheese, fresh peppery watercress and celery accompanying light, fluffy pikelets makes a really tasy and surprisingly filling light lunch. Prep time is minimal and though we used stilton, you could just as easily use Roquefort, Cambozola or Saint Agur.
Serves: 4
Preparation time: 10 minutes plus 15 minutes chilling time
Cooking time: 1-2 minutes
Ingredients
- 2x85g/3oz packs watercress
- 1 stick celery, finely chopped
- 50g/2oz walnuts, finely chopped
- 85g/3oz stilton
- 50g/2oz cream cheese
- 1 packet pikelets (or readymade pancakes)
- 4 celery sticks and green grapes to serve
Method
Finely chop one pack of watercress and mix with the celery and walnuts. Beat in the stilton and cream cheese. Chill the pate for 15 minutes.
Gently grill the pikelets for 1-2 minutes until golden brown. Serve the pate with the hot pikelets, the remaining watercress, the celery sticks and grapes.
About the Author / Gareth Hargreaves
Gareth looks after all editorial content on 50connect. He is the Swiss Army knife of content ideas and production.
