Salmon crêpe rolls with smoked trout cream

Ingredients for 4 servings:

• 100 g flour
• 3 eggs
• 150 ml milk approximately, depending on the size of the eggs
• salt and pepper
• possibly nutmeg
• herbs (chives, parsley) to taste
• 250 g smoked salmon, sliced
• 150 g smoked trout fillet(s)
• 175 ml crème fraîche or sour cream
• salt and pepper
• Dill, if possible fresh

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 40 minutes

for aperitif, starter or for the buffet as finger food

For the crêpes, mix all the ingredients together with a whisk or hand mixer. The batter should be a bit runny than for “regular” omelets so that the crêpe is easy to roll. Let the batter rest for about 20-30 minutes. Grease a pan with a little butter and bake 3-4 crêpes, not too dark, and let them cool. In the meantime, prepare the trout cream. Trim the fat from the smoked trout fillets, shred the fish, and place it in a suitable container. Add the crème fraîche and dill and puree with an immersion blender. Season to taste with salt and pepper. Top the crêpes with the salmon slices, then spread the fish purée on top and roll up the crêpes. I only cover one half of the crêpe at a time. When I roll it up, the purée presses into the other half. This helps the crêpe hold together well. Wrap the rolled crêpes in cling film and refrigerate. To serve, cut the crêpes into slices and arrange them attractively. Because they’re wrapped in pastry, these rolls are perfect for an aperitif or buffet.