Herbed pikelets with smoked trout, horseradish cream and endive

Herbed pikelets with smoked trout, horseradish cream and endive

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Here is a gourmet idea for those times when you dont have a lot of time. These smoked trout pikelets can be served for afternoon tea or handed around as finger food at a cocktail party.

The ingredient of Herbed pikelets with smoked trout, horseradish cream and endive

  1. 225g (1 1/2 cups) self-raising flour
  2. 250ml (1 cup) milk
  3. 1 egg, lightly whisked
  4. 1/4 cup chopped fresh basil
  5. 2 tablespoons chopped fresh chives
  6. 125g (1/2 cup) sour cream
  7. 1 tablespoon horseradish cream
  8. 1 teaspoon fresh lemon juice
  9. 1 tablespoon milk, extra
  10. 30g butter, melted
  11. Melted butter, to grease
  12. 1 baby endive, leaves separated, washed, dried
  13. 2 tablespoons extra virgin olive oil
  14. 2 tablespoons fresh lemon juice, extra
  15. 1 (about 220g) whole smoked trout, head, skin and bones removed, flaked (see note)
  16. Fresh chives, extra, cut into 3cm lengths, to serve

The instruction how to make Herbed pikelets with smoked trout, horseradish cream and endive

  1. Sift the flour into a large bowl. Make a well in the centre. Whisk the milk and egg in a large jug. Add the milk mixture to the flour, whisking constantly until a smooth batter forms. Stir in half the basil and half the chives.transfer to a large jug. Cover and place in the fridge for 30 minutes to rest.
  2. Meanwhile, combine the sour cream, horseradish cream, lemon juice, extra milk, and remaining basil and chives in a small bowl. Cover with plastic wrap. Place in the fridge to chill.
  3. Stir the butter into the batter. Heat a large non-stick frying pan over medium heat. Grease with melted butter. Drop eight 1-tablespoon quantities of batter into the pan from the tip of the spoon, allowing room for spreading. Cook for 2-3 minutes or until bubbles appear on the surface and pikelets are golden underneath. Turn. Cook for a further 1-2 minutes or until golden. Transfer to a large plate. cover with foil to keep warm. Repeat, in 4 more batches, with melted butter and remaining batter.
  4. Place the endive in a bowl. Combine the oil and extra lemon juice in a small bowl. Pour over the endive and toss to combine.
  5. Divide the endive and pikelets among serving plates. Top with the sour cream mixture, smoked trout and extra chives.

Nutritions of Herbed pikelets with smoked trout, horseradish cream and endive

calories: 252.145 calories
calories: 16 grams fat
calories: 7 grams saturated fat
calories: 18 grams carbohydrates
calories:
calories:
calories: 9 grams protein
calories:
calories:
calories: https://schema.org
calories: NutritionInformation

Video of Herbed pikelets with smoked trout, horseradish cream and endive

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