Method
Heat the oven to 150 degrees Celsius.
Line a baking sheet with baking paper and lay the tomatoes on it.
Roast in the oven for 40 minutes.
Separate the egg yolks from the whites and beat the whites until they form peaks.
Beat the egg yolks with natural yoghurt. Add the oatmeal and combine with the chives and coriander. Season with black pepper.
Fold the egg yolk mixture through the beaten egg white.
Line another baking sheet with baking paper.
Lightly oil and heat a small frying pan and using a soup ladle, spoon enough mixture into the pan to make a hotcake approx 15cm in diameter. Allow to cook for 2 minutes before turning and cooking the other side for a further 2 minutes.
Lay the hotcake onto the baking sheet and continue until you've made 6 hotcakes. Place them in the oven for a further 5 minutes.
Combine the yoghurt with the horseradish and black pepper to season.
Arrange the hotcakes on separate plates with fresh rocket, sliced avocado, roast tomatoes, smoked trout and horseradish dressing.
Health Note: Horseradish was originally used for medicinal purposes and is believed to help ease aches and pains, allergies, arthritis, bacterial infections, bronchitis, colds and flus, digestive disorders, gout and sinusitis.
Makes 6 servings