Summary

Ingredients

• 125 g trout fillet (s), smoked
• 50 g wild arlic, or 1 stick leek, approx. 2
• 200 g cream cheese (buttermilk)
• 2 tablespoon tartar sauce
• 4 egg (s)
• 250 ml milk
• 160 g flour
• 0.25 teaspoon ¼ spice mix (vegetable)
• 2 tablespoon oil (sunflower)

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Instructions

1. Put the trout fillets in a bowl and finely mash them with a fork.
2. Clean and wash the wild garlic leaves or the leek. Then finely chop the wild garlic leaves. Or cut the leek into thin rings and blanch in salted water for about 3 minutes, drain, rinse in cold water and squeeze out.
3. Mix well the buttermilk cream cheese, the tartar sauce, the mashed trout fillets and the chopped wild garlic or leek.
4. For the pancakes, whisk the eggs, milk, flour and vegetable-seasoning mixture in a bowl with a whisk. Meanwhile let the oil get hot in a pan. Bake the pancakes one after the other. Let cool on a plate.
5. To serve, coat the pancakes with the trout cream, roll up and cut into rolls. Fix these with toothpicks.