- 110 gm butter, coarsely chopped
- 1½ leeks, thinly sliced
- 300 gm crème fraîche, plus extra to serve
- 1 green onion, thinly sliced, plus extra to serve
- 2 lemons, finely grated rind only
- 6 eggs, at room temperature
- 100 gm (2/3 cup) plain flour
- ½ tsp baking powder
- 200 gm smoked rainbow trout, bones removed, coarsely flaked (see note)
- To serve: lemon wedges
- 1Melt 70gm butter in a saucepan. Add leek and cook over medium heat, stirring occasionally, until very soft (6-7 minutes), transfer to a bowl and cool slightly. Add crème fraîche, green onion and lemon rind to bowl, season to taste and stir to combine. Separate 2 eggs, adding yolks to leek mixture, then stir in flour and baking powder. Whisk eggwhites and a pinch of salt until soft peaks form, fold into leek mixture and set aside.
- 2Melt 10gm butter in a large frying pan over medium heat until butter foams. Add ¼-cups of pikelet mixture and cook in batches until bubbles appear on surface (2-3 minutes), then turn and cook until golden (1-2 minutes). Transfer to a plate and repeat with remaining butter and pikelet mixture, wiping out pan with absorbent paper between each pikelet. Keep pikelets warm in a low oven.
- 3Meanwhile, cook remaining eggs in gently boiling water until soft-boiled (5-5½ minutes). Cool briefly under running water, then break in half. Scoop eggs from shells with a teaspoon. Serve immediately with leek pikelets, smoked rainbow trout and lemon wedges.
Smoked rainbow trout is available from select fishmongers and delicatessens. Substitute with good-quality smoked salmon.