Trout pancakes

Ingredients for 1 servings:

• 125 g smoked trout fillet(s)
• 50 g wild garlic, or 1 leek, approx. 250 g
• 200 g cream cheese (buttermilk)
• 2 tbsp remoulade
• 4 eggs
• 250 ml milk
• 160 g flour
• ¼ tsp spice mix (vegetable)
• 2 tbsp oil (sunflower)

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

refined

Place the trout fillets in a bowl and mash finely with a fork. Trim and wash the wild garlic leaves or leek. Then finely chop the wild garlic leaves. Alternatively, cut the leek into thin rings and blanch in salted water for about 3 minutes, drain, refresh in cold water, and squeeze out any excess moisture. Mix the buttermilk cream cheese, the remoulade, the crushed trout fillets, and the chopped wild garlic or leek well. For the pancakes, whisk the eggs, milk, flour, and vegetable seasoning in a bowl. Meanwhile, heat the oil in a pan. Fry the pancakes one at a time. Let cool on a plate. To serve, spread the pancakes with the trout cream, roll them up, and cut into rolls. Secure them with toothpicks.