horseradish sour cream
To make the horseradish sour cream, place the sour cream and horseradish cream in a bowl and stir until well combined. Set aside.
Heat a non-stick frying pan over high heat. Place buckwheat flour, self-raising flour, green onion, dill, eggs and buttermilk in a bowl and whisk until well combined. Lightly grease the pan with butter, add ¹⁄³ cup (80ml) pancake mixture and cook for 1–2 minutes or until bubbles appear. Flip and cook for 1–2 minutes or until cooked through. Repeat with remaining mixture. Serve with trout and horseradish sour cream. Serves 4.
+ Buckwheat flour has a distinct earthy flavour and is available in the health food aisle of supermarkets or health food stores.