Mustard dill pikelets with smoked trout and avocado salad

title="Mustard dill pikelets with smoked trout and avocado salad"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Mustard-dill-pikelets-with-smoked-trout-and-avocado-salad.jpg" srcset="https://img.taste.com.au/tqBU5LIl/w720-h480-cfill-q80/taste/2016/11/mustard-dill-pikelets-with-smoked-trout-and-avocado-salad-32408-1.jpeg 720w, https://img.taste.com.au/r1TD-0X3/w643-h428-cfill-q90/taste/2016/11/mustard-dill-pikelets-with-smoked-trout-and-avocado-salad-32408-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Mustard dill pikelets with smoked trout and avocado salad"
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• 0:15 Prep


• 0:10 Cook


• 
  4 Servings


• Capable cooks

Here's a stylish meal idea - Smoked trout and avocado salad with a savoury pikelet on the side.

Featured in
Pikelet recipes, Quick meals

Ingredients

• 1 cup (150g) self-raising flour


• 1 egg


• 1 tablespoon wholegrain mustard


• 1 cup (250ml) buttermilk


• 2 tablespoons chopped dill


• 2 tablespoons lemon juice


• 2 tablespoons 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

Method

• 
  
  
  Step 1
  
  
  
  
  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.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  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.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Spray a medium non-stick frying pan with cooking spray or lightly oil and place over medium heat. Drop two 1/4 cups (60ml) of batter into pan, allowing room for spreading. Cook for 20 seconds or until bubbles appear on the surface and base is golden. 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 in 3 more batches.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  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.
  
  
  

• Author: Cynthia Black


• Image credit: Ben Dearnley


• Publication: Notebook:

Source: taste.com.au