- 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
- Step 1Sift 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 2Combine 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 3Spray 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 4Drizzle 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: