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Mustard dill pikelets with smoked trout and avocado salad
Mustard dill pikelets with smoked trout and avocado salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Elegant smoked trout and avocado salad paired with a savory pikelet.
Ingredients:
  • 23.40 gm wholegrain mustard
  • 250ml buttermilk
  • 40.00 ml chopped dill
  • 42.00 gm lemon juice
  • 36.40 gm extra virgin olive oil
  • 400g smoked ocean trout fillet, skin removed, coarsely flaked
  • 2 small ripe avocados, halved, stoned, peeled, coarsely chopped
  • 500.00 ml watercress sprigs
  • Creme fraiche, to serve
Instructions:
  • In a medium bowl, create a well in the center of the sifted flour. In a small jug, whisk together the egg, mustard, buttermilk, and half of the dill. Season with salt and pepper. Slowly pour the egg mixture into the flour, whisking until a smooth batter forms.
  • In a small jug, mix together the lemon juice, oil, and remaining dill. Season with salt and pepper. In a medium bowl, combine the trout, avocado, and watercress. Set aside.
  • Heat a medium non-stick frying pan over medium heat and spray with cooking spray or lightly oil. Pour two 1/4 cups (60ml) of batter into the pan, ensuring there is enough space for spreading. Cook until bubbles appear on the surface and the base is golden, about 20 seconds. Flip and cook for another 20 seconds or until both sides are golden and cooked through. Transfer to a plate and cover with foil. Grease the pan again and repeat the process with the remaining batter in 3 more batches.
  • Drizzle the zesty lemon dressing over the trout mix and gently toss to blend. Place the savory pikelets on plates, top with the flavorful trout salad, and add a dollop of creamy creme fraiche. Serve promptly.

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