Mini Pancakes with Horseradish Cream and Smoked Trout

pancakes with smoked trout

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

Horseradish Cream
1 tub (300g) sour cream
3 tsp Herbies horseradish powder, reconstituted per packet instructions (available at Kitchen to Table), or use 3 tsp horseradish cream
zest 1/2 lemon, use a microplane for fine zest
salt & pepper

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

Method:
For 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 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 micro greens or dill sprigs and a grind of black pepper.

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

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