Ingredients

• 225g (1 1/2 cups) self-raising flour
• 250ml (1 cup) milk
• 1 egg, lightly whisked
• 1/4 cup chopped fresh basil
• 2 tablespoons chopped fresh chives
• 125g (1/2 cup) sour cream
• 1 tablespoon horseradish cream
• 1 teaspoon fresh lemon juice
• 1 tablespoon milk, extra
• 30g butter, melted
• Melted butter, to grease
• 1 baby endive, leaves separated, washed, dried
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice, extra
• 1 (about 220g) whole smoked trout, head, skin and bones removed, flaked (see note)
• Fresh chives, extra, cut into 3cm lengths, to serve

Method

• Step 1 Sift the flour into a large bowl. Make a well in the centre. Whisk the milk and egg in a large jug. Add the milk mixture to the flour, whisking constantly until a smooth batter forms. Stir in half the basil and half the chives.transfer to a large jug. Cover and place in the fridge for 30 minutes to rest.
• Step 2 Meanwhile, combine the sour cream, horseradish cream, lemon juice, extra milk, and remaining basil and chives in a small bowl. Cover with plastic wrap. Place in the fridge to chill.
• Step 3 Stir the butter into the batter. Heat a large non-stick frying pan over medium heat. Grease with melted butter. Drop eight 1-tablespoon quantities of batter into the pan from the tip of the spoon, allowing room for spreading. Cook for 2-3 minutes or until bubbles appear on the surface and pikelets are golden underneath. Turn. Cook for a further 1-2 minutes or until golden. Transfer to a large plate. cover with foil to keep warm. Repeat, in 4 more batches, with melted butter and remaining batter.
• Step 4 Place the endive in a bowl. Combine the oil and extra lemon juice in a small bowl. Pour over the endive and toss to combine.
• Step 5 Divide the endive and pikelets among serving plates. Top with the sour cream mixture, smoked trout and extra chives.