Ingredients

Method

• For the trout pâté:
• 180 g Woolworths poached trout with lemon and dill, flaked
• 125 g cottage cheese
• 125 g mayonnaise
• 10 g dill, roughly chopped
• 1 spring onion, thinly sliced
• 1 lemon, zested and juiced
• sea salt and freshly ground black pepper, to taste
• For the polenta pancakes:
• 8 free-range eggs
• ½ cup full-cream milk
• 90 g polenta
• 90 g flour
• 1 t baking powder
• a pinch sea salt
• Woolworths trout caviar, for serving (optional)
• 10 g Italian parsley, for serving
• 10 g dill, roughly chopped, for serving
• 2 lemons, cut into wedges, for serving

Method

Ingredients

1. To make the pâté, combine all the ingredients into a chunky mixture. Refrigerate until ready to use.

2. To make the pancakes, whisk 2 eggs with the milk.

3. Combine all the dry ingredients in a bowl, then whisk the wet ingredients into the dry until a smooth batter forms.

4. Heat a pan over a medium heat and spray with cooking spray. Pour a spoonful of batter into the centre of the pan and cook for 1–2 minutes, or until bubbles form on the surface. Turn over and cook on the other side until golden brown. Repeat the process with the remaining batter. Set aside the pancakes until ready to use.

5. Boil the remaining eggs for 6–8 minutes, then dunk into iced water, peel and halve.

6. To serve, dollop the trout pâté onto the pancakes and spoon over some caviar if you like. Scatter with the parsley and dill and serve with the eggs and lemon wedges.

Cook's note: If you have leftover batter, cook the pancakes and freeze for up to a month.

Find more pancake breakfast here. 

Photographs: Toby Murphy
Food assistant: Thando Manyoni