Trout pancake rolls

Ingredients for 1 servings:

• 300 g smoked trout fillet(s)
• 1 bunch of dill
• 200 g sour cream
• ½ lemon(s), juice
• e.g. salt and pepper
• 3 eggs
• 3 tbsp flour
• 9 tbsp milk
• Butter for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 10 hours; Cooking/baking time approx. 5 minutes; Total time approx. 10 hours 35 minutes

Tear the smoked trout fillets into small pieces with a fork. Finely chop the dill and stir both into the sour cream. Season to taste with the juice of 1/2 lemon, salt, and pepper. Mix the eggs, flour, and milk into a thin pancake batter. Cook 3 pancakes in a buttered pan. Let cool. Spread each pancake with the sour cream and trout mixture and roll up. Cover with cling film and refrigerate – preferably overnight. Cut into finger-thick pieces with a sharp knife and serve the rolls side by side.