Pea Flapjacks With Smoked Trout |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This low-fat starter is utterly divine, smoked salmon can be used instead of the trout if you wish Ingredients:
400 g whole smoked trout |
1/2 cup plain flour |
1/2 cup self raising flour |
1/4 teaspoon bicarbonate of soda |
2/3 cup buttermilk |
1/3 cup skim milk |
1/2 cup frozen peas, thawed and drained |
1 tablespoon fresh flat-leaf parsley, finely chopped |
2 tablespoons fresh chives, finely chopped |
1 egg white |
1/4 cup low-fat sour cream |
2 lebanese cucumbers |
1 small red capsicum, finely chopped |
1/4 cup water |
1/4 cup sugar |
1/2 cup white vinegar |
Directions:
1. First make the pickled cucumber.
2. Using vegetable peeler, slice cucumbers into ribbons.
3. Combine cucumber in medium bowl with capsicum.
4. Combine water and sugar in a small saucepan.
5. Stir over heat until sugar dissolves.
6. Bring to boil, reduce heat, simmer uncovered about 5 minutes or until thickened slightly.
7. Add vinegar to sugar syrup.
8. Pour hot syrup over cucumber mixture.
9. Cover, refrigerate until cool (this can be made a day ahead).
10. Now make the flapjacks.
11. Remove any skin and bones from fish.
12. Break into large pieces.
13. Sift flours and soda into a large bowl.
14. Gradually whisk in combined buttermilk, skim milk, peas, parsley and half of the chives.
15. Beat egg white in small bowl with electric mixer until soft peaks form.
16. Fold egg white into batter.
17. Pour 1/3 cup of the batter for each flapjack in large heated oiled non-stick frying pan.
18. Cook in batches until lightly browned both sides.
19. Combine sour cream and remaining chives in a small bowl.
20. Serve warm flapjacks topped with fish, pickled cucumber and sour cream mixture.
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