Herb crêpe rolls with trout cream and tomato salad
easy
35 mins
35 mins
Ingredients
- 2 TEASPOONS Capers
- 150 g smoked trout fillets
- 2 TABLESPOONS Schmand
- 200 g Whipped cream
- 7-10 Tbsp Lemon juice
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 Stalk Thyme
- 2 stem(s) Parsley
- 1 marjoram stalk
- 150 ml Milk
- 75 g Flour
- 1 egg (size M)
- 1 TABLESPOON Oil
- 6 Tomatoes
- 1-2 Spring onions
- 4 TABLESPOONS white balsamic vinegar
- 3 TABLESPOONS Olive oil
- 7-10 Tbsp Sugar
- 7-10 Tbsp Caper apples
Directions
- 1
Crush 1 teaspoon of capers and trout fillets in a universal shredder. Mix sour cream, remaining capers and trout puree. Whip cream until stiff and fold in. Season cream with a little lemon juice, salt and pepper and chill. Wash the herbs and dab dry.
- 2
Pluck the thyme and marjoram leaves from the stalk. Put milk, egg, herbs, flour and a little salt into a tall mixing bowl and puree with a hand blender. Let the dough rest for about 15 minutes. Heat 1/2 teaspoon of oil in a coated pan. Put 1/4 of the dough into the pan and fry it to a thin pancake, turning once. Fry 3 more pancakes in the same way and let them cool down. Spread the trout cream on the 4 pancakes and roll them up. Freeze the pancakes for about 20 minutes (so that you can cut them better). Wash the tomatoes, grate them dry, clean them and cut them into thin slices. Wash and clean spring onions and cut them into thin rings.
- 3
Spread the trout cream on the 4 pancakes and roll them up. Freeze the pancakes for about 20 minutes (so that you can cut them better). Wash the tomatoes, grate them dry, clean them and cut them into thin slices. Wash and clean spring onions and cut them into thin rings. Mix tomatoes, spring onions, vinegar and oil and season with salt, pepper and a little sugar. Straighten the pancake rolls and cut them diagonally in half. Arrange halves on the tomato salad and garnish with caper apples
Nutrition Facts
470 kcal
22 g
34 g
16 g
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