Sunday morning food with a Sunday morning tune. That is all.
Spelt & dill pancakes with smoked trout and Harissa hollandaise is as good as it looks.
Shopping list (serves 4)
Pancakes (makes 12):
Spelt flour x 200g
Milk x 300ml
Dill (finely chopped) x 1 handful
Honey x 1 tbsp
Baking powder x 1 tsp
Pinch of salt
Butter for frying
Large egg yolks x 3
Harissa paste x 3 tsp
Dijon mustard x 1 tsp
Juice of 1/2 a lemon
Unsalted butter (melted and hot) x 130g
Smoked trout (flaked) x 2 fillets
Coriander and dill to finish
Make the pancake batter by combining all the ingredients and whisk well until smooth.
For the hollandaise sauce, simply blend together everything but the butter. Use a small saucepan to melt the butter, and keep on a low heat.
Before you start frying (& flipping) the pancakes, turn your oven on to a low setting. Simply use a ladle to portion out the pancake mixture into a well-greased hot frying pan, over a medium heat.
When bubbles appear, you can flip the pancake. Remove from the heat after after flipping and pop in the oven to keep warm. Do this in batches until you’re ready to serve.
Slowly pour the hot butter into the yolk mixture, whisking continuously until completely incorporated and slightly thickened.
Flake the smoked trout over the pancakes and drench in the hollandaise sauce.