Watercress pancakes with horseradish mascarpone & cold smoked trout

Ingredients

Pancake:

• 100g plain flour
• 1/2 teaspoon bicarbonate of soda
• 1 teaspoon cream of tartar
• a pinch of salt
• a little black pepper
• 1 medium egg
• 150g fresh watercress
• approx. 1/4 pint milk

Topping:

• 100ml mascarpone
• 1 teaspoon horseradish sauce
• Salt, black pepper, tabasco and lemon juice (to taste)
• 100g "Traditional cure" cold smoked trout
• 50g Fresh Watercress

METHOD:

In a food processor, blend all of the pancake ingredients together, (NOT the milk & retain 50g of watercress for serving)

Finally, pour the milk in slowly, with the motor running.

Grease and heat a heavy-based pan. Using a ladle, pour spoonfuls of batter onto the hot pan. Once the bubbles begin to show, flip the pancakes and cook the other side. Wrap the cooked pancakes in a tea towel to keep warm while you cook the rest.

Mix the mascarpone and horseradish together seasoning with salt, pepper, lemon, and Tabasco.

Serve the pancakes topped with slices of our "traditional cure" cold smoked trout, add a dollop of the mascarpone mix and top with a slice of lemon. The tiny bright green pancakes are easy to make but you must use the batter up quickly, else the fantastic vibrant colour diminishes.