Makes 10 pancakes starter or 24 mini pancakes if you are using for canapes.
250g self raising flour
Pinch of salt
100g caster sugar
Fresh dill and chives (save some chives for garnish)
1 lemon cut in to wedges
First make your pancakes. Place the sugar and flour in a bowl, add the eggs and whisk. This will be very thick at first, so add the milk in bit by bit to thin it slightly. You want a thick batter, almost the consistency of double cream, so you will not need much milk.
Chop the herbs up finely and add to batter, Stir so they are evenly mixed through.
Use heavy a non stick frying pan and dessert 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 and little bubbles are visible.
When the pancakes are ready lay on a serving platter.
Top with a small spread of the horseradish cream (I use 2 dessert spoons of Creme Fraiche and one teaspoon of horseradish and mix) for the trout to stick, then add a nice ribbon of Tobermory Smoked Trout.
Finish with a blob of the horseradish cream on garnish with some chives, a lemon wedge and black pepper.