Make about 50 £2 coin sized oatcakes that will keep in an airtight tub for a week
1 Mix the oats, flour, bicarbonate of soda, bacon fat, sugar and salt together and trickle in the water, or buttermilk, a little at a time. If you are using a mixer or food processor, combine until you have a good dough.
2 Roll the dough into 4 sausage shapes, about the width of a £2 coin, then wrap in clingfilm and store in the fridge until firm. Then slice into ½ cm thick discs using a very sharp, serrated knife. Cook on a pre-heated girdle, or heavy-based frying pan, rubbed with a little lard or butter, for a couple of minutes on each side. Finish cooking them in a low oven 125C/Gas Mark ½ for about 30 to 40 minutes, or until golden and crisp.
3 To serve, top each oatcake with a few flakes of smoked trout, a slice of cornichon or pickled cucumber, a dollop of crème fraîche and snipped chives.