Smoked Trout Mascarpone Pancakes by Steven Dolby
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(Serves 2-3 people
SMOKED TROUT MASCARPONE
100g Mascarpone cheese
1 Tbsp Sour cream
55g Red onion (finely diced)
8g Chives (finely sliced)
Zest of half lemon
120g Smoked trout
5g Fresh chopped parsley
Juice of 1/2 lemon
Salt & pepper (to taste)
200g AP flour
1 Large egg
1 1/2 Cups milk
6g Chives (finely sliced)
Salt (good pinch)
To a bowl, add Mascarpone, sour cream, diced onions, chives and lemon zest.
Peel off the skin of the trout and flake.
Next add fresh parsley, quietly stir.
Add lemon juice, season to taste.
Stir again and set aside.
Add flour to a bowl, followed by eggs. Whisk thoroughly.
Gradually add milk to a smooth consistency.
Add chives and salt, mix well.
Place a non-stick pan on medium heat, add olive oil and a ladle of batter.
Tilt the pan to move the mixture around to form a thin even layer.
Cook until golden brown.
Add a dollop of the Mascarpone mix on to the pancake and spread. Also, place some arugula and tomato slices.
Roll the pancake.
© STEVEN DOLBY