Herbed pikelets with smoked trout, horseradish cream and endive

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.

Recipe «Herbed pikelets with smoked trout, horseradish cream and endive» presented in category Recipes / Fish, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 225g self-raising flour, 250ml milk, 1 egg, lightly whisked, 1/4 cup chopped fresh basil, 2 tbsp chopped fresh chives , 125g sour cream, 1 tbsp horseradish cream, 1 tsp fresh lemon juice , 1 tbsp milk, extra, 30g butter, melted, Melted butter, to grease, 1 baby endive, leaves separated, washed, dried, 2 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, extra, 1 whole smoked trout, head,, skin and bones removed, flaked.

Ingredients:

• 225g self-raising flour 
• 250ml milk 
• 1 egg, lightly whisked 
• 1/4 cup chopped fresh basil 
• 2 tbsp chopped fresh chives 
• 125g sour cream 
• 1 tbsp horseradish cream 
• 1 tsp fresh lemon juice 
• 1 tbsp milk, extra 
• 30g butter, melted 
• Melted butter, to grease 
• 1 baby endive, leaves separated, washed, dried 
• 2 tbsp extra virgin olive oil 
• 2 tbsp fresh lemon juice, extra 
• 1 whole smoked trout, head, 
• skin and bones removed, flaked 
• Fresh chives, extra, cut into 3cm lengths, to serve 

Instructions

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.