Pikelets with smoked trout and a horseradish caper crème fraïche recipe | Sainsbury`s Magazine

Ingredients

• 200g strong white bread flour
• ½ x 7g sachet fast-action dried yeast (or 1 tsp from a tin)
• 1 tsp caster sugar
• ¼ tsp fine sea salt
• 300ml whole milk
• a little butter, to fry
• 1 small red onion, finely diced
• juice of 1 lemon, plus lemon wedges to serve
• 4 tbsp crème fraîche
• 1 tbsp creamed horseradish
• 1 tbsp capers, roughly chopped
• 2 tbsp roughly chopped dill, plus a few sprigs
• 2 hot-smoked trout fillets, skinned and flaked