Summary

Ingredients

• 1 egg (s)
• 50 grams flour
• 100 ml milk
• a bit salt
• 30 g wild arlic
• 1 packet cream cheese
• 1 tablespoon horseradish
• salt and pepper
• some lemon juice
• 0.5 ½ smoked trout fillet (s)
• Clarified butter for frying

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Instructions

1. Make a pancake batter from egg, flour, milk and salt. Let rest for 20 minutes.
2. In the meantime, clean the wild garlic and puree with the blender. Add to the pancake batter and bake approx. 3 pancakes in clarified butter in a coated pan. Let cool down.
3. Mix the cream cheese with the horseradish. Season with salt, pepper and lemon juice. Spread on the pancakes. Tear the smoked trout and place on the cream cheese. Roll up tightly and wrap in cling film. Store in the refrigerator for 1 - 2 hours before cutting the rolls.