Lemon Myrtle Crepes with Hot Smoked Trout
Preparation time: 20 minutes Cooking time: 10 minutes Serves: 4 1 Combine the flour, water, eggs, salt and lemon myrtle in a jug and purée with a stock
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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
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