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Mustard dill pikelets with smoked trout and avocado salad

by wiki
10 April, 2019
in Dinner
0
Mustard dill pikelets with smoked trout and avocado salad
Mustard dill pikelets with smoked trout and avocado salad
  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

Here’s a stylish meal idea – Smoked trout and avocado salad with a savoury pikelet on the side.

Ingredients

  • 1 cup (150g) self-raising flour
  • 1 egg
  • 1 tablespoon wholegrain mustard
  • 1 cup (250ml) buttermilk
  • 2 tablespoons chopped dill
  • 2 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • 400g smoked ocean trout fillet, skin removed, coarsely flaked
  • 2 small ripe avocados, halved, stoned, peeled, coarsely chopped
  • 2 cups watercress sprigs
  • Creme fraiche, to serve

Method

  • Step 1
    Sift the flour into a medium bowl and make a well in the centre. Whisk the egg, mustard, buttermilk and half the dill in a small jug. Season with salt and pepper. Gradually add egg mixture to flour and whisk until a smooth batter forms.
  • Step 2
    Combine the lemon juice, oil and remaining dill in a small jug. Season with salt and pepper. Combine the trout, avocado and watercress in a medium bowl and set aside.
  • Step 3
    Spray a medium non-stick frying pan with cooking spray or lightly oil and place over medium heat. Drop two 1/4 cups (60ml) of batter into pan, allowing room for spreading. Cook for 20 seconds or until bubbles appear on the surface and base is golden. Turn and cook for a further 20 seconds or until golden and cooked through. Transfer to a plate and cover with foil. Regrease pan and repeat with remaining batter in 3 more batches.
  • Step 4
    Drizzle the lemon dressing over the trout mixture and gently toss to combine. Place the pikelets on serving plates. Top with trout salad and a dollop of creme fraiche. Serve immediately.
  • Author: Cynthia Black
  • Image credit: Ben Dearnley
  • Publication: Notebook:

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Tags: salad
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