Spinach crumpets with smoked trout and sour cream sauce

Recipe from: 4/17/2003 12:00:00 AM
Ingredients 21
Servings 8
Time

Ingredients

  • SOUR CREAM SAUCE
  • 125
    ml
    sour cream
  • 30
    ml
    thick mayonnaise
  • salt and freshly ground black pepper
  • fresh herbs, salt and pepper
  • SPINACH CRUMPETS
  • 250
    ml
    self-raising flour
  • 125
    ml
    milk
  • 125
    ml
    water
  • 2
    extra-large eggs
  • pinch salt
  • nutmeg
  • 30
    ml
    butter, melted
  • 150
    g
    spinach, cooked, excess liquid squeezed out and finely chopped
  • 1
    small onion, finely chopped
  • oil for frying
  • TO SERVE
  • 125
    g
    smoked trout
  • 1
    avocado, sliced
  • 250
    g
    (1 packet) rice noodles
  • lettuce leaves
 

Method

 
Blend all the ingredients for the sauce and chill until needed.
Mix all the ingredients for the crumpets except the spinach, onion and oil.
Blend to make a smooth batter, then fold in the spinach and onion.
Heat a little oil in a pan and drop spoonfuls of the batter into the pan.
Cook until lightly browned underneath, turn and cook on the other side until done.
Keep warm.
The recipe makes 22 to 24 crumpets.
To serve:
Place a crumpet on each plate, pile a little smoked trout and a slice of avocado on top, drizzle with a little of the sauce and cover with another crumpet.
Heat enough oil for deep-frying in a saucepan and fry a handful of rice noodles until they curl up.
Drain on paper towels.
Garnish each crumpet tower with the fried noodles and lettuce.
 

Read more on: shallow-fry
 

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