Scottish Savoury Pancakes with Tobermory Smoked Trout

Makes 10 Pancakes starter or 24 mini Pancakes if you are using for canapes.

250g Self raising flour
2 Eggs
Pinch of Salt
100g Caster Sugar
Splash Milk
Fresh Dill and Chives (save some chives for garnish)
1 Lemon cut in to wedges

First make your pancakes. Add the sugar and flour in a bowl, add the eggs and whisk. This will be very thick at first, add the milk in bit by bit to thin it slightly. You want the consistency like a thick batter, double cream like almost, so you will not need much milk.

Chop the Herbs up finely and add to batter, stir so they are evenly mixed through.

Use a non stick heavy frying pan and spoon a small bit of the mixture out one at a time to make perfect pancakes!

Pancakes are ready to be flipped when the air comes through the top, little bubbles are visible.

When the pancakes are ready lay on a serving platter.

Top with a small spread of the Horseradish Cream for the trout to stick, then add a nice ribbon of Tobermory Smoked Trout.

Finish with a blob of the Horsradish Cream on top with some chives, a lemon wedge and Black pepper.

Tobery Fish Company serving suggestion