My smoked fish addiction is pretty out of hand. In fact, smoked anything really tickles my fancy…but I am wary of the sodium content. I try to limit my intake to once a week, and am sure to drink plenty of water on that day. That being said, smoked trout is an excellent good source of protein, B vitamins, vitamin D, magnesium and selenium. It also contains plenty of omega-3 fatty acids, which have been linked to a lower risk of heart disease, macular degeneration and Alzheimer’s disease. Try these delicious gluten-free fritters to get your fix at breakfast or lunch!
SERVES: 2 as a main dish, or 12 as canapés
- ¾ cup buckwheat flour
- 2/3 cup unsweetened almond milk (or milk of choice)
- 1 free-range egg
- 1 lemon (zested)
- 1 teaspoon Himalayan sea salt
- 1 teaspoon gluten-free baking powder
- 2 tablespoons fresh dill (plus additional to garnish)
- 1 tbsp coconut oil
- black pepper to taste
- 200 grams smoked trout (or salmon)
- Whisk together the egg, milk and pepper.
- In a bowl, sift flour, salt and baking powder.
- Gradually pour egg mix into dry ingredients, stirring until well combined.
- Fold through 1 tablespoon of lemon zest, and two tablespoons of dill.
- Refrigerate mixture for 15 minutes.
- Heat a large frying pan over medium-high heat and add the coconut oil.
- Drop 1 tablespoon of fritter mixture into pan.
- Cook for 1-2 minutes until browned lightly underneath and bubbles appear on the surface.
- Turn, cook for 30 seconds to 1 minute, or until fritters are cooked.
- Repeat with remaining mixture, adding additional coconut oil if needed.
- To serve, top fritters with smoked trout, remaining dill and a squeeze of fresh lemon juice.
Serve on top of a large bed of salad leaves to turn this into a delicious main meal.
For a special occasion, add a teaspoon of crème fraîche before topping with trout.
Swap dill for chives if you prefer.