Scotch Pancakes with Smoked Trout and Horseradish

Name: Scotch Pancakes with Smoked Trout and Horseradish
Yield: Makes about 36 canape pancakes
Cuisine: British
Ingredients: 2 large free-range eggs; Butter, for greasing; 300 g cold-smoked trout (or salmon) slices; 125 g self-raising flour, sifted; 3 heaped tbsp finely chopped chives plus whole chives, to serve; 1 lemon, cut into wedges; 300 ml milk; 1 heaped tsp horseradish sauce; 2 tbsp horseradish sauce; 100 g wholemeal self-raising flour; 300 ml crème fraiche

Preparation info

Makes about
36
canape pancakes

Difficulty
Easy

Appears in

A Taste of Scotland’s Islands

By Sue Lawrence

Published 2019

About

This is my savoury Scotch pancake recipe, with the addition of chopped chives, which is Sally’s brilliant idea. She likes to serve this with the Tobermory Fish Company’s award-winning smoked trout, but smoked salmon is also good.

Ingredients

125 g self-raising flour, sifted
100 g wholemeal self-raising flour
2

Europe
United Kingdom
Fish course
Pescatarian
Scotland

Method

Place the flours, eggs, milk and a pinch of salt in a food processor, add 1 tsp horseradish and the chives and process briefly until smooth. (Or whisk by hand with a balloon whisk.) If you have rime, let the batter sit for ten minutes or so.

Place a large heavy-based frying pan or girdle on a

Ingredients

Method

Photos