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Herbed pikelets with smoked trout, horseradish cream and endive
Herbed pikelets with smoked trout, horseradish cream and endive
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Try making quick and elegant smoked trout pikelets - perfect for tea time or classy parties.
Ingredients:
  • 225g (1 1/2 cups) self-raising flour
  • 250ml (1 cup) milk
  • 1 egg, lightly whisked
  • 62.50 ml chopped fresh basil
  • 40.00 ml chopped fresh chives
  • 125g (1/2 cup) sour cream
  • 20.00 ml horseradish cream
  • 5.30 gm fresh lemon juice
  • 20.60 gm milk, extra
  • 30g butter, melted
  • Melted butter, to grease
  • 1 baby endive, leaves separated, washed, dried
  • 36.40 gm extra virgin olive oil
  • 42.00 gm fresh lemon juice, extra
  • 1 (about 220g) whole smoked trout, head, skin and bones removed, flaked (see note)
  • Fresh chives, extra, cut into 3cm lengths, to serve
Instructions:
  • In a large bowl, sift the flour and create a well in the center. In a large jug, whisk together the milk and egg. Pour the milk mixture into the flour, whisking continuously until a smooth batter forms. Add half of the basil and half of the chives. Transfer the batter to a large jug, cover, and refrigerate for 30 minutes to rest.
  • Combine sour cream, horseradish cream, lemon juice, extra milk, and the rest of the basil and chives in a small bowl. Chill in the fridge covered with plastic wrap.
  • Mix the butter into the batter. Heat a non-stick frying pan over medium heat and coat with melted butter. Drop 1-tablespoon portions of batter into the pan, leaving space for spreading. Cook until bubbles form on the surface and the pikelets are golden underneath, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining batter in 4 more batches, using melted butter each time.
  • Put the endive in a bowl and drizzle with a mixture of oil and extra lemon juice. Toss well to coat the endive.
  • Arrange the endive and pikelets on plates. Drizzle with the creamy mixture, smoked trout, and additional chives for a delightful presentation.

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