in Recipes

Trout pancake rolls with wild garlic

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Ingredients for 6 servings:

  • 300 g smoked trout fillet(s)
  • 2 bunches of wild garlic
  • 200 g sour cream/ 0.1% cream cheese
  • ½ lemon(s)
  • 3 eggs
  • 3 tbsp flour
  • 9 tbsp milk
  • salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Mash the smoked trout fillets finely with a fork. Clean and finely chop the bunch of wild garlic, then mix it with the sour cream, sour cream, or 0.1% cream cheese (depending on your gluten). Season to taste with lemon juice, salt, and pepper. Mix the eggs, flour, and milk into a pancake batter and fry into thin pancakes. Let cool, spread with the trout cream, roll up, and refrigerate (preferably overnight). Use a sharp knife to cut approximately 2 cm thick pieces from the rolls. A great alternative to dill during wild garlic season.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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