a fantastic creation from my culinary genius friend Ethan
the perfect luscious dish before spending the day out under the glorious Spring sun & sweet scented breezes
100 gm unsalted butter
1½ – 2 leeks, thinly sliced
300 gm crème fraîche
1 – 2 green onions, thinly sliced
zest of 2 lemons
juice of ½ a lemon
6 eggs, at room temperature
100 gm (2/3 cup) plain flour
½ tsp baking powder
200 gm hot smoked rainbow trout, bones removed, coarsely flaked
To serve: lemon wedges, extra crème fraîche & extra green onions
1. Melt 50 gm of butter in a saucepan. Sauté leek over medium-low heat till soft (7 – 8 minutes). Transfer to a bowl & set aside to cool.
2. Add crème fraîche, thinly sliced spring onions, lemon zest & lemon juice to the bowl. Separate 2 eggs, adding the yolks to the leek mixture, stir to combine. Season with salt & pepper to taste.
3. Stir in flour & baking powder then whisk remaining egg whites with a pinch of salt till soft peaks form. Carefully fold in the egg whites into the leek mixture & set aside.
4. Melt 10 gm of butter in a frying pan over medium heat. When butter starts to foam, add 2½ – 3 tbsp of pikelet mixture, cook in batches until bubbles appear on surface (2 – 3 minutes), then flip & cook until golden (1 – 2 minutes). Transfer to a plate lined with paper towels & repeat with remaining butter & pikelet mixture. Wiping out the pan with paper towels between each pikelet.
5. Meanwhile carefully lower remaining eggs using a slotted spoon into a pot of gently boiling water & cook for exactly 6 minutes.
6. Cool eggs briefly in cold water & peel them carefully under running water as the egg whites are quite delicate at this stage. Cut the egg in half across its width & serve immediately with leek pikelets & smoked trout.