Pea Pancakes layered wit smoked trout and creme fraiche

Pea Pancakes layered wit smoked trout and creme fraiche
 
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by glutexempt

 
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Ingredients

Ingredients
Method
 
  • 1.5 cup of fresh or frozen peas
  • 2 tbsp plain gluten free flour
  • 1 Large egg
  • 5 drops of green jalapeno Tobasco sauce
  • olive oil
  • Salt and pepper to taste
  • Lemon
  • 50g Crème Fraiche
  • Red caviar for garnish (Optional)
Bring a small pot of water to boil and cook the peas in there for 2-3 minutes. Once cooked, reserve 2 spoons of the pea water and drain the rest.

In a bowl, blend the pea's with the 2 spoons of water until smooth. Add salt, pepper and jalapeno Tobasco sauce. Leave to cool.

When the mix has cooled, add flour, egg and whisk well. The mixture should be of a consistency of pancake batter, if it's too runny - add more flour, and if it's too thick - add a table spoon of boiling water.

Heat 2 tablespoons of olive oil in a non stick pan on medium to high heat and spoon the batter with a soup spoon to make thin medium sized pancakes. Cook gently each side for about 3 minutes until slightly golden. Repeat for each pancake.

When you have cooked all of the pancakes (you should have roughly 4-5), start the layering process. Begin with one pancake as a base, layer it with crème fraiche followed by smoked trout. Drizzle the smoked trout with a few drops of lemon juice. Repeat this stage until you have reached the last pancake which should cover the top.
Finish by placing a small tea spoon of red caviar or a few herbs (Optional) and you are ready to serve!

Pea Pancakes layered wit smoked trout and creme fraiche

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This recipe was uploaded by glutexempt

 
 
100% Gluten Free. I made this for my blog but I am a huge fan of JO so I thought I'd share the recipe :)

Method


Bring a small pot of water to boil and cook the peas in there for 2-3 minutes. Once cooked, reserve 2 spoons of the pea water and drain the rest.

In a bowl, blend the pea's with the 2 spoons of water until smooth. Add salt, pepper and jalapeno Tobasco sauce. Leave to cool.

When the mix has cooled, add flour, egg and whisk well. The mixture should be of a consistency of pancake batter, if it's too runny - add more flour, and if it's too thick - add a table spoon of boiling water.

Heat 2 tablespoons of olive oil in a non stick pan on medium to high heat and spoon the batter with a soup spoon to make thin medium sized pancakes. Cook gently each side for about 3 minutes until slightly golden. Repeat for each pancake.

When you have cooked all of the pancakes (you should have roughly 4-5), start the layering process. Begin with one pancake as a base, layer it with crème fraiche followed by smoked trout. Drizzle the smoked trout with a few drops of lemon juice. Repeat this stage until you have reached the last pancake which should cover the top.
Finish by placing a small tea spoon of red caviar or a few herbs (Optional) and you are ready to serve!
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