Fonterra Food Services
Smoked Trout on Baby Pikelets and Corn Butter Spread
80g Cream Cheese
40g Western Star Easy Spread Butter Blend
150 self raising flour
2g salt
5g caster sugar
185ml milk
1 egg
1 corn cob husk
150g smoked rainbow trout
1/2 lemon zest
5g chives, finely chopped
5g chive batons

Western Star Easy Spread
Pikelets: Sift flour, salt and sugar in a bowl. Whisk milk and egg and add to the sifted dry ingredients, whisking until smooth. Heat a non-stick frying pan over medium heat and brush with Western Star Easy Spread. Drop level tablespoons of the mixture into the pan and cook both sides until golden.

Corn Butter: Heat grill to moderate heat and place corn with husk still wrapped on the grill. Turn every 3 minutes until corn is cooked without over colouring. Once cooked, remove husk, slice off kernels and purée in a blender. Remove and allow to cool. Fold through with 20g of Western Star Easy Spread. Season to taste.
Trout Cream Cheese: Remove flesh from trout. Keep some aside for garnish. Place the remaining trout in a bowl with softened cream cheese, lemon zest and finely chopped chives. Season if required.
To serve, spread a small amount of corn butter on a warm pikelet, then top with a quenelle of trout cream cheese and garnish with trout and a chive baton.
Tip :
Other smoked meats and seafood would be an ideal substitute such as hot or cold smoked salmon or mussels.

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