A one-pot wonder for the whole family to enjoy! This corn fritter cake with smoked trout and chilli sour cream has everything you need for a fast and tasty weeknight meal.

SERVES 4 // COOKING TIME 25 min

INGREDIENTS
3 eggs
1½ cup milk
1 cup cake or gluten-free flour
1 onion, diced
1 cup green peas
2 cups frozen corn
Salt and pepper
1 cup sour cream
Cayenne pepper
1 tsp paprika
Lemon
Dill
100 g smoked trout

METHOD
1. Whisk the eggs and milk. Sift the flour over the wet mixture. Add the onion into the mixture along with the peas and corn, and mix.
2. Prepare a large saucepan to a medium heat, pour the mixture in, season and close with a fitted lid. Allow to cook for 5 minutes. Place under a grill for 3 minutes to allow the top to cook to a golden brown colour.
3. Prepare the topping by mixing the sour cream, cayenne and paprika together. Serve with lemon, dill and smoked trout.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

The post Corn fritter cake with smoked trout and chilli sour cream appeared first on MyKitchen.

Practice your plating up skills with this amazing Mediterranean-inspired poached trout on flatbread with olives, feta and red onion. It’s the perfect starter for when you have guests over.

SERVES 8 // COOKING TIME 45 min

INGREDIENTS
For the poached trout
1 L milk
5 pink peppercorns
1 bay leaf
½ tsp salt
200 g trout
For the flatbreads
1 cups flour
1 tsp baking powder
¾ tsp salt
½ cup water
⅓ cup olive oil, plus extra for brushing
To serve
¼ red onion, thinly sliced
1 tsp apple cider vinegar
½ tsp sugar
¼ cup kalamata olives
1 feta disc, crumbled

METHOD
For the poached trout
1. Bring milk, peppercorns, bay leaf and salt to the boil, then reduce to a simmer.
2. Gently lower the trout into the milk and cover with a lid. Poach for 5 minutes.
3. Allow to cool in the milk for 15 minutes.
For the flatbreads
1. Preheat oven to 220°C and line a baking tray with baking paper.
2. Mix flour, baking powder and salt. Make a well in the centre of the flour and add water and oil. Mix until a dough forms.
3. Knead the dough on a floured surface until smooth. Divide into 2 portions and roll out into thin 20 × 10 cm ovals.
4. Transfer to the baking tray and brush lightly with olive oil. Bake for 8–10 minutes, until crispy and golden.
5. Combine red onion, vinegar and sugar. Allow to stand for a few minutes so that the sugar can dissolve.
6. Serve the trout, pickled onions, olives and feta on the flatbread.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto & Sean Dollery

The post Poached trout on flatbread with olives, feta & red onion appeared first on MyKitchen.