Pea Flapjacks With Smoked Trout Recipe

Name: Pea Flapjacks With Smoked Trout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 g whole smoked trout; ½ cup plain flour; ½ cup self raising flour; ¼ teaspoon bicarbonate of soda; ⅔ cup buttermilk; ⅓ cup skim milk; ½ cup frozen peas, thawed and drained; 1 tablespoon fresh flat-leaf parsley, finely chopped; 2 tablespoons fresh chives, finely chopped; 1 egg white; ¼ cup low-fat sour cream; 2 lebanese cucumbers; 1 small red capsicum, finely chopped; ¼ cup water; ¼ cup sugar; ½ cup white vinegar

Servings: persons

400 g whole smoked trout
½ cup plain flour
½ cup self raising flour
¼ teaspoon bicarbonate of soda
⅔ cup buttermilk
⅓ cup skim milk
½ cup frozen peas, thawed and drained
1 tablespoon fresh flat-leaf parsley, finely chopped
2 tablespoons fresh chives, finely chopped
1 egg white
¼ cup low-fat sour cream
2 lebanese cucumbers
1 small red capsicum, finely chopped
¼ cup water
¼ cup sugar
½ cup white vinegar

1
First make the pickled cucumber.
2
Using vegetable peeler, slice cucumbers into ribbons.
3
Combine cucumber in medium bowl with capsicum.
4
Combine water and sugar in a small saucepan.
5
Stir over heat until sugar dissolves.
6
Bring to boil, reduce heat, simmer uncovered about 5 minutes or until thickened slightly.
7
Add vinegar to sugar syrup.
8
Pour hot syrup over cucumber mixture.
9
Cover, refrigerate until cool (this can be made a day ahead).
10
Now make the flapjacks.
11
Remove any skin and bones from fish.
12
Break into large pieces.
13
Sift flours and soda into a large bowl.
14
Gradually whisk in combined buttermilk, skim milk, peas, parsley and half of the chives.
15
Beat egg white in small bowl with electric mixer until soft peaks form.
16
Fold egg white into batter.
17
Pour 1/3 cup of the batter for each flapjack in large heated oiled non-stick frying pan.
18
Cook in batches until lightly browned both sides.
19
Combine sour cream and remaining chives in a small bowl.
20
Serve warm flapjacks topped with fish, pickled cucumber and sour cream mixture.

540

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 400 g whole smoked trout, ½ cup plain flour, ½ cup self raising flour, ¼ teaspoon bicarbonate of soda, and more.

Yes, Pea Flapjacks With Smoked Trout falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pea Flapjacks With Smoked Trout

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions