Cafe St Honore Oatcake and Trout Canapes
Dazzle your friends and family this festive season with Neil Forbes' bitesize oatcakes with smoked trout and crème fraîche.
This recipe will make about 50 £2 coin sized oatcakes that will keep in an airtight tub for a week.
For the oatcakes:
- 500g pinhead oats
- 100g porridge oats
- 40g plain flour
- 1teaspoon bicarbonate of soda
- 150g bacon fat, lard or butter, melted
- 30g sugar
- 15g salt
- Approximately 500ml water (or buttermilk, which makes for a really rich oatcake)
For the topping:
- A few slices of smoked trout - I get mine from Belhaven
- Enough crème fraîche for a dollop on each oatcake -I like Katy Rodgers
- A few cornichons or pickled cucumbers
- A few chives
Mix all the oatcake ingredients together and trickle in the water, or buttermilk, a little at a time. If you are using a mixer or food processor, combine until you have a good dough.
Roll the dough into four sausage shapes, about the width of a £2 coin, then wrap in cling film and store in the fridge until firm. Slice into ½-cm thick discs using a very sharp, serrated knife, then cook on a pre-heated griddle, or heavy-based frying pan, rubbed with a little lard or butter, for a couple of minutes on each side. Finish cooking them in a low oven (125°C) for about 30 to 40 minutes, or until golden and crisp.
To serve, top each oatcake with a few flakes of smoked trout, a slice of cornichon or pickled cucumber, a dollop of crème fraîche and snipped chives. Perfect!