Mini Pancakes with Horseradish Cream and Smoked Trout

These mini pancakes are topped with horseradish cream and flakes of smoked trout and are a classic appetiser to serve with drinks on any festive or celebratory occasion.

The pancakes can be made ahead of time on the day, just store them in an airtight container to keep them as fresh as possible, then assemble with horseradish cream and trout just prior to serving. The recipe makes approximately 22 pancakes.

Pancakes
1 egg
3/4 cup milk
1 tsp dijon mustard
1 tbsp finely chopped chives &/or dill (or a mixture of soft herbs)
1 cup plain flour
2 tsp baking powder
1 tsp salt flakes
butter, to grease the frypan

Horseradish Cream
1 tub (300g) sour cream
3 tsp horseradish cream
zest of 1/2 lemon, use a Microplane for fine zest
salt & pepper

To serve
150g smoked trout, flaked
microgreens or dill sprigs, to garnish

Method:
For the pancakes: combine the egg, milk, mustard and herbs. Sift the flours, baking powder and salt into a mixing bowl. Make a well in the centre and add the milk mixture and whisk together to make a smooth batter. Set aside to rest for 15 minutes.
For the horseradish cream: combine the sour cream, horseradish, salt and pepper in a small bowl and set aside in the fridge until ready to assemble.
To cook the pancakes, heat a non-stick pan over medium heat. Use a square of paper towel to apply a light coating of butter to the pan. Add 2 teaspoons of batter per pancake to the pan, cooking in batches until the batter is used up. Cook for a couple of minutes on each side, then transfer to a wire rack to cool.
To assemble: lay the pancakes out on a platter, add a dollop of horseradish cream and top with some pieces of flaked trout. Garnish with microgreens or dill sprigs and a grind of black pepper.

Notes: batter makes about 22 mini pancakes. The recipe could be easily doubled if necessary.