Monday, 29 July 2013

Mustard dill pikelets with smoked trout and avocado salad

I make these little cuties when I'm going to a picnic. I take the pikelets and the avocado/trout bit separately and assemble it while I'm sitting on the grass. I also make them when Alan and I have lunch by our pool (with an ice-cold bottle of Pinot Grigio). The recipe says creme fraiche but I use sour cream. 

I usually get 12-15 pikelets from this quantity. Depends on how big you make them.


1cup (150g) self-raising flour
1 egg
1 tbs wholegrain mustard
1 cup (250ml) buttermilk
2 tbs chopped dill
2 tbs lemon juice
2 tbs 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


Firstly, make the pikelets. 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.

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.

Spray a medium non-stick frying pan with cooking spray or lightly oil and place over medium heat. Drop about ¼ cup measures of the batter into pan, allowing room for spreading. Cook for 20 seconds or until bubbles appear on the surface and base is golden - like you do for regular 1970s pikelets.

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.

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.