A traditional roadside snack of Venezuelan origin, cachapas make a delicious lunch or unusual canapé when topped with our hot smoked trout & a dollop of Scottish Crowdie cream cheese!
For the cachapas (makes 10-12):
1 packet of RR. Spink & Sons Loch Etive Cold smoked Trout
100g of Crowdie cheese; reserve some for garnish
90g of masa harina (traditional maize flour) – can be sourced at any good South American deli or online
300g corn kernels
Salt, a generous pinch
Cracked black Pepper, a decent pinch
1 whole egg
For the burnt corn salsa:
2 heads of sweetcorn, on the cob
2 red chillies
1 red onion
Handful of coriander
1 lime, juice only
100ml of extra virgin olive oil
Cracked black pepper
“One of my favourite on-the go smoked trout recipes has to be this one for traditional corn pancakes topped with delicious Scottish ingredients!” – Scott Fraser, RR. Spink & Sons Chef
- To make the cachapas, place all of the ingredients, except the butter, into a blender and pulse for 10 seconds until well combined but there’s still some texture to the corn kernels.
- Place a large skillet over a medium heat and add half of butter.
- Once the butter has melted, scoop 3 tablespoon sized balls of the cachapa batter into the skillet, about 1 inch apart. Pan fry for around 4 minutes on each side, until browned and crisp.
- When each pancake is ready, remove from heat and set aside. Add the remaining butter to the skillet as-and-when you need it, and continue cooking the cachapas until all the batter has been used.
- To make the salsa, first burn the corn over the open flame of your stove or using a blowtorch and set aside.
- Cut the tomatoes into quarters and deseed, than chop into 4mm cubes, chop the red onion finely & chop the coriander roughly.
- Split the red chilies in half, remove the seeds and chop finely.
- Next, cut the corn kernels from cob with a sharp knife. Put all the salsa ingredients into a bowl along with the olive oil and lime juice, then mix together. Add salt and pepper to taste.
- To assemble your cachapas, top each pancake with a sliver of cold smoked trout, a spoonful of crowdie Crowdie and some of the corn salsa.