Trout wraps

Ingredients for 4 servings:

• 4 eggs, (M)
• 200 g spelt flour, sifted
• 200 ml mineral water, carbonated
• 100 ml milk
• some salt and pepper
• 1 bunch of chives
• ½ bunch of dill
• 1 sprig(s) tarragon
• Butter, for frying
• 200 g cream cheese
• 3 tsp horseradish, from the jar
• 120 g crème fraîche
• 2 tbsp lemon juice
• 1 pinch(s) of cayenne pepper
• 1 pinch(s) of sugar
• 4 trout fillet(s), smoked

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

For the batter, mix the eggs with the flour, mineral water, and milk to form a smooth batter. Season with salt and pepper, then let stand for 10 minutes. Wash the herbs, pat dry with a paper towel, and finely chop them, then mix them into the batter. Heat a little butter in a large, non-stick frying pan, cook 4 pancakes, and keep them warm. For the cream, beat the cream cheese with the horseradish, crème fraîche, and lemon juice in a bowl until fluffy. Season with salt/pepper, cayenne pepper, and sugar. Spread the cream on the pancakes, place a trout fillet on each, and roll up the pancakes. Serve lukewarm. Serve with a fresh, crisp salad.