Reserve Selection Blackened Spice Hot Smoked Ocean Trout with Sweet Corn and Coriander Bilinis

These bilinis will have your guests requesting a weekly dinner party invite – they are that good!

Reserve Selection Blackened Spice Hot Smoked Ocean Trout with Sweet Corn and Coriander Bilinis
Preparation:
15 Minutes
Cooking:
10 Minutes
Serves:
16

  1. 1

    For the corn and coriander bilinis, in a mixing bowl lightly sift/combine all the dry ingredients and form a well in the middle. Add the egg and whilst gently whisking slowly add the buttermilk to form a thick batter. Stir in fresh corn kernels and the chopped coriander, adjust seasoning and rest/refrigerate batter for at least 20 mins.

  2. 2

    Place a non stick frypan on a medium heat. In small batches lightly fry small spoonful’s of the bilini batter in a little oil until golden on both sides and turn out onto some absorbent paper towel.

  3. 3

    Top the cooked bilinis with a small amount of wilted rocket, flakes of the ‘Reserve Selection’ Blackened spiced Ocean trout and a little dab of natural yoghurt. Serve immediately.

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