Ingredients
PIKELETS:--
1 cup flour
1 tsp baking powder
½ tsp salt
1 tsp caster sugar
½ cup milk
1 egg
1 tbsp butter, melted
2 tbsp chopped dill
Zest of 1 lemon, fine grated
KAHAWAI & WASABI PÂTÉ:--
250-300 g smoked kahawai, shredded
¼ cup Crème fraîche
2 tsp wasabi paste
Grated zest & juice of ½ lemon
¼ tsp SIDS CRAZY LEMON
1 tbsp EV olive oil
1 tbsp capers
SIDS SALT & PEPPER to taste
Directions
PIKELETS: in a bowl sift flour, baking powder, salt and sugar. Whisk milk with the egg then mix into the flour until smooth. Add butter and whisk again. Stir in dill and lemon zest.
eat a frypan and lightly coat with butter. Drop tbsps of batter into the pan and cook until bubbles begin to form, 2-3 minutes then flip and cook until golden. Put pikelets on a rack to cool.
KAHAWAI & WASABI PÂTÉ: put half the fish in a food processor with SIDS CRAZY LEMON and the remaining ingredients and coarse blitz. Mix with the remaining fish and season with SIDS SALT & PEPPER to taste.
To serve, spread a little of the pâté on top of the pikelets and garnish with dill.
Tip:- I buy van Dyke blini instead of making pikelets.
