Pea Pancakes with Smoked Trout

Ingredients:

400g whole smoked trout

125ml plain flour

125ml self-raising flour

1.25ml bicarbonate of soda

160ml buttermilk

80ml milk

125ml frozen baby peas, thawed and drained

15ml finely chopped fresh parsley

30ml finely chopped fresh chives

1 egg white

60ml low-fat sour cream

Pickled Cucumber:

2 short cucumbers

1 small red capsicum, chopped finely

60ml water

60ml sugar

125ml white vinegar

Method:

Remove any skin and bones from the fish and break into large pieces.

Sift flours and bicarb into a large bowl. Combine the buttermilk, milk, peas, parsley and half the chives in a jug and gradually whisk in whisk this into the flour mixture to form a batter.

Beat egg white in a small bowl with an electric beater until soft peaks form; fold the egg white into the batter. Pour 60ml of the batter for each flapjack into a large heated oiled non-stick frying pan. Cook the flapjacks in batches until browned on each side.

Combine the sour cream and remaining chives in a small bowl. Serve warm flapjacks topped with fish, pickled cucumber and sour cream mixture.

Pickled Cucumber:

Using a vegetable peeler, slice the cucumbers into ribbons. Combine the cucumber with the capsicum in a medium sized bowl. Combine water and sugar in a small saucepan and stir over a low heat until the sugar dissolves. Bring to a boil, reduce heat and simmer uncovered for about 5 minutes or until slightly thickened. Add vinegar to the syrup and pour hot syrup over the cucumber mixture. Cover and store in the fridge to cool.