4 oz (125 g) plain flour
pinch of salt
1 egg, beaten
10 fl oz (300 ml) milk
1 oz (25 g) butter, melted
1/2 inch (1 cm) piece root ginger, peeled and cut into matchsticks
1 bunch spring onions, trimmed and cut into matchsticks
1 medium carrot, cut into matchsticks
1 tbsp oil
2 tbsps soy sauce
2 smoked trout fillets, skinned, boned and flaked
2 tbsp soured cream
pinch of salt
1 egg, beaten
10 fl oz (300 ml) milk
1 oz (25 g) butter, melted
1/2 inch (1 cm) piece root ginger, peeled and cut into matchsticks
1 bunch spring onions, trimmed and cut into matchsticks
1 medium carrot, cut into matchsticks
1 tbsp oil
2 tbsps soy sauce
2 smoked trout fillets, skinned, boned and flaked
2 tbsp soured cream
method
1. Sieve flour and salt into a bowl. Make a well in the centre and pour in the egg. Beat in the milk with a wooden spoon until smooth.
2. Heat a 6 inch (15 cm) frying pan and brush with a little melted butter. Pour in just enough batter to cover the bottom and swirl to coat evenly. Cook for 2 minutes, turning once. Keep warm. Repeat to make 12 pancakes.
3. Fry the root ginger, spring onions and carrot in the oil for 5 minutes until softened. Add soy sauce and trout and simmer for 2 minutes. Gently stir in the soured cream, season with black pepper and heat through.
4. Fold each pancake into four to make a pocket and divide the filling between them. Serve with sliced, steamed courgettes.
2. Heat a 6 inch (15 cm) frying pan and brush with a little melted butter. Pour in just enough batter to cover the bottom and swirl to coat evenly. Cook for 2 minutes, turning once. Keep warm. Repeat to make 12 pancakes.
3. Fry the root ginger, spring onions and carrot in the oil for 5 minutes until softened. Add soy sauce and trout and simmer for 2 minutes. Gently stir in the soured cream, season with black pepper and heat through.
4. Fold each pancake into four to make a pocket and divide the filling between them. Serve with sliced, steamed courgettes.
serving amount
serves 4
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