Lemon Myrtle Crepes with Hot Smoked Trout | Fast Ed

Ingredients

• 1 cup plain flour
• 1¼ cups water
• 2 eggs
• large pinch fine salt
• 1 tsp ground lemon myrtle
• 1 head wild fennel tops, very finely shaved
• ½ red onion, very finely shaved
• 4 baby cucumbers, shaved
• 2 Tbsp pistachios, tasted and chopped
• ½ bunch dill, chopped
• sea salt flakes and freshly-ground black pepper
• cooking oil spray
• 1 cup crème fraiche
• 250g hot-smoked trout, flaked
• pearls of 1 finger lime