DILL PIKELETS WITH SMOKED KAHAWAI & WASABI PÂTÉ
MAKES 30 / PREPARATION 10 MINUTES / COOKING 10 MINUTES
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.