Venezuelan Cachapas with Cold Smoked Trout, Crowdie Cheese & Burnt Corn Salsa

Venezuelan Cachapas with Cold Smoked Trout, Crowdie Cheese & Burnt Corn Salsa

WEB SIZE (Credit Paul Johnston at Copper Mango) CMPL7221

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!

Serves 4


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
100ml milk
25g butter

For the burnt corn salsa:
2 heads of sweetcorn, on the cob
3 tomatoes
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


  1. 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.
  2. Place a large skillet over a medium heat and add half of butter.
  3. 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.
  4. 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.
  5. To make the salsa, first burn the corn over the open flame of your stove or using a blowtorch and set aside.
  6. Cut the tomatoes into quarters and deseed, than chop into 4mm cubes, chop the red onion finely & chop the coriander roughly.
  7. Split the red chilies in half, remove the seeds and chop finely.
  8. 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.
  9. 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.


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