Mustard dill pikelets with smoked trout and avocado salad

Recipes / Fish

Heres a stylish meal idea - Smoked trout and avocado salad with a savoury pikelet on the side.

Recipe «Mustard dill pikelets with smoked trout and avocado salad» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 1 cup self-raising flour, 1 egg, 1 tbsp wholegrain mustard, 1 cup buttermilk, 2 tbsp chopped dill , 2 tbsp lemon juice, 2 tbsp 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.

Ingredients:

  • 1 cup self-raising flour 
  • 1 egg 
  • 1 tbsp wholegrain mustard 
  • 1 cup buttermilk 
  • 2 tbsp chopped dill 
  • 2 tbsp lemon juice 
  • 2 tbsp 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 

Instructions

  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.
  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.
  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.
  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.