DILL PIKELETS WITH SMOKED KAHAWAI & WASABI PÂTÉ

MAKES 30 / PREPA­RA­TION 10 MIN­UTES / COOK­ING 10 MIN­UTES

Cuisine - - GINNY GRANT -

FOR THE PIKELETS

1 cup (125g) flour 1 tea­spoon bak­ing pow­der ½ tea­spoon salt 1 tea­spoon caster su­gar ½ cup milk 1 egg 1 ta­ble­spoon (15g) but­ter, melted, plus ex­tra for the pan 2 ta­ble­spoons chopped dill plus ex­tra fronds to gar­nish finely grated zest of 1 lemon Sift the flour, bak­ing pow­der, salt and su­gar. Whisk the milk with the egg, then mix into the flour un­til smooth. Add the but­ter and com­bine well. Stir in the dill and lemon zest.

Heat a fry­ing pan over low-medium heat and lightly grease with but­ter. Drop small ta­ble­spoon­fuls of bat­ter into the pan. Cook un­til bub­bles be­gin to form –about 2-3 min­utes – then flip and cook un­til golden. Move the pikelets to a rack to cool.

If freez­ing, put on a bak­ing pa­per-lined tray in the freezer. When frozen, move to seal­able plas­tic bags and keep in the freezer for up to a month. Thaw an hour or so be­fore needed.

SMOKED KAHAWAI & WASABI PÂTÉ

250g-300g smoked kahawai, ware­hou or mack­erel,

skin and bones re­moved, shred­ded ¼ cup creme fraiche 2 tea­spoons wasabi paste grated zest and juice of ½ lemon 1 ta­ble­spoon ex­tra vir­gin olive oil 1 ta­ble­spoon capers Put half the fish in a food pro­ces­sor with the re­main­ing in­gre­di­ents and blitz coarsely. Mix with the re­main­ing fish and sea­son gen­er­ously. Spread a lit­tle pâté on top of the pikelets and gar­nish with ex­tra dill fronds.

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