Neil Forbes recipe: oatcakes with smoked trout and crème fraîche

Prepare ahead and you will have delicious treats, like these Oatcakes with smoked trout and crème fraîche, for friends and family – and Santa, says Neil Forbes, chef patron of Cafe St Honoré

Published: December 21, 2015
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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.



  • 500g pinhead oats
  • 100g porridge oats
  • 40g plain flour
  • 1 tsp bicarbonate of soda
  • 150g bacon fat, lard or butter, melted
  • 30g sugar
  • 15g salt
  • a knob of lard and butter for greasing the girdle
  • approximately 500ml water, or buttermilk, which makes for a really rich oatcake
  • a few slices of smoked trout, I get mine from Belhaven
  • enough crème fraîche for a dollop on each oatcake, I like Katy Rodger’s
  • a few cornichons, or pickled cucumbers
  • a few chives
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