Wild garlic pancake roll with horseradish cream cheese and smoked trout

Ingredients for 3 servings:

• 1 egg(s)
• 50 g flour
• 100 ml milk
• some salt
• 30 g wild garlic
• 1 pack of cream cheese
• 1 tbsp horseradish
• salt and pepper
• some lemon juice
• ½ smoked trout fillet(s)
• Clarified butter for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 3 hours 5 minutes

Instead of smoked trout, smoked salmon can also be used

Make a pancake batter from egg, flour, milk, and salt. Let rest for 20 minutes. In the meantime, trim the wild garlic and puree it with a hand blender. Add it to the pancake batter and cook about 3 pancakes in a non-stick pan in clarified butter. Let cool. Mix the cream cheese with the horseradish. Season with salt, pepper, and lemon juice. Spread on the pancakes. Tear the smoked trout into pieces and place it on top of the cream cheese. Roll up tightly and wrap in cling film. Refrigerate for 1-2 hours before cutting.