Trout Wraps

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 20 mins
Total Time 50 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

For the dough:

  • 4 egg (s), (M)
  • 200 g spelled flour, sifted
  • 200 ml sparkling mineral water
  • 100 ml milk
  • some salt and pepper
  • 1 bunch chives
  • 0.5 ½ bunch dill
  • 1 sprig tarragon
  • Butter, for frying

For the cream:

  • 200 g cream cheese
  • 3 teaspoons horseradish, from the jar
  • 120 g crème fraîche
  • 2 tablespoon lemon juice
  • 1 pinch (s) cayenne pepper
  • 1 pinch (s) sugar

Also:

  • 4 trout fillet (s), smoked
Trout Wraps
Trout Wraps
Print Recipe Pin Recipe

Instructions

  1. For the dough, mix the eggs with the flour, mineral water and milk to a smooth dough. Pepper and salt, then let rest for 10 minutes. Wash the herbs, pat dry with a crepe and chop finely, then mix with the batter.
  2. Heat the butter in portions in a large, non-stick pan, bake 4 pancakes and then keep them warm.
  3. For the cream, beat the cream cheese with the horseradish, creme fraiche and lemon juice in a bowl until frothy. Season to taste with salt / pepper, cayenne pepper and sugar.
  4. Brush the pancakes with the cream, place 1 trout fillet on each and roll up the pancakes. Serve lukewarm.
  5. A fresh, crunchy salad goes well with this.

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