Saffron pancakes recipe with smoked trout and bitter greens

Name: Saffron pancakes recipe with smoked trout and bitter greens
Total time: 65 min
Ingredients: 2 tbsp olive oil; 3 garlic cloves, thinly sliced; 80 gm butter, chopped; 2 tbsp buttermilk; 2 tbsp lemon juice; Crème fraîche, to serve; Picked baby frisée leaves, to serve; Pancake batter; 80 gm butter, chopped, plus extra melted for brushing; ½ tsp saffron threads, ground, soaked in 1 tsp of cold water; 150 gm (1 cup) plain flour; 60 gm (½ cup) rye flour; 250 ml (1 cup) each buttermilk and milk; 2 eggs; 1 tbsp finely grated lemon zest; 2 tbsp extra-virgin olive oil; 12 mixed baby heirloom radishes (2 bunches; we used baby red and French breakfast radishes); 1 bunch cavolo nero (300gm), stalks removed, leaves torn, blanched; 700 gm smoked rainbow trout, bones and skin removed, flaked

www.gourmettraveller.com.au

Our recipe for saffron pancakes with bitter greens and smoked trout is an elevated take on a brunch classic.

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Ingredients

2 tbsp olive oil
3 garlic cloves, thinly sliced
80 gm butter, chopped
2 tbsp buttermilk
2 tbsp lemon juice
Crème fraîche, to serve
Picked baby frisée leaves, to serve
Pancake batter
80 gm butter, chopped, plus extra melted for brushing
½ tsp saffron threads, ground, soaked in 1 tsp of cold water
150 gm (1 cup) plain flour
60 gm (½ cup) rye flour
250 ml (1 cup) each buttermilk and milk
2 eggs
1 tbsp finely grated lemon zest
2 tbsp extra-virgin olive oil
12 mixed baby heirloom radishes (2 bunches; we used baby red and French breakfast radishes)
1 bunch cavolo nero (300gm), stalks removed, leaves torn, blanched
700 gm smoked rainbow trout, bones and skin removed, flaked