Berlin Brunch with Trout Topping
A favourite pastime with my daughter when in Berlin, is finding one of the many hipster cafés offering brunch so I call this dish my Berlin Brunch. Simply a pancake batter, oven baked until golden, topped with hot smoked trout, a drizzle of runny local honey and a local free range poached egg.
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Berlin Brunch with Trout Topping
A favourite pastime with my daughter when in Berlin, is finding one of the many hipster cafés offering brunch so I call this dish my Berlin Brunch. Simply a pancake batter, oven baked until golden, topped with hot smoked trout, a drizzle of runny local honey and a local free range poached egg.
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| Servings |
| 2people |
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Ingredients
- 75g strong flour
- 1rounded tsp baking powder
- 2 eggs
- Isle of Skye Sea Saltsee link below
- 180mls whole milk
- A drizzle of Summer Harvest Rapeseed oilsee link below
- For topping…
- 1 fillet hot smoked troutsee link below
- 1 poached egg per person
- soft or runny heather honey
- Freshly milled black pepper
Instructions
- Measure flour into bowl and add remaining ingredients keeping back half the milk. Mix with a balloon whisk until smooth then whisk in remaining milk. It should be a smooth quite runny batter.
- Place in lined individual ovenproof dishes – a circle of baking parchment to line the dish allows the pancake combo to slip easily onto a plate. Bake for 15-20minutes in a very hot preheated oven 220C.
- Poach an egg per person in readiness for the finished dish.
- Remove pancake dishes from oven when well risen and set. Top with flaked fish, drizzle with a little honey and finish with poached egg and a twist of black pepper.
Recipe Notes
HS Murray – trout
Isle of Skye Sea Salt https://scottishfoodguide.com/places/united-kingdom/highland/dunvegan/producers/isle-of-skye-sea-salt-2/
Summer Harvest Rapeseed Oil https://scottishfoodguide.com/places/united-kingdom/perth-and-kinross/crieff/producers/summer-harvest-oils/