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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 easy and elegant smoked trout pikelets - perfect for quick gourmet bites or party appetizers.
Ingredients:
  • 225g (1 1/2 cups) self-raising flour
  • 250ml (1 cup) milk
  • 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
  • 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:
  • Sift flour into a large bowl and make a well in the center. In a large jug, whisk together milk and egg. Pour the milk mixture into the flour, whisking constantly until a smooth batter forms. Stir in half of the basil and half of the chives. Transfer the batter to a large jug, cover, and refrigerate for 30 minutes.
  • Combine the sour cream, horseradish cream, lemon juice, extra milk, and remaining basil and chives in a small bowl. Chill in the fridge covered with plastic wrap.
  • Incorporate the butter into the batter. Preheat a large non-stick frying pan over medium heat and coat it with melted butter. Spoon eight 1-tablespoon portions of batter into the pan, leaving space for spreading. Cook for 2-3 minutes until bubbles form on the surface and the pikelets are golden underneath. Flip and cook for another 1-2 minutes until golden. Transfer to a large plate, cover with foil to keep warm, and repeat the process in four more batches with the remaining batter and melted butter.
  • Add endive to a bowl. Mix oil and extra lemon juice in a small bowl, then drizzle over the endive and toss to coat.
  • Arrange the endive and pikelets on plates, spoon over the sour cream mixture, smoked trout, and sprinkle with extra chives for a delightful presentation.

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