Salmon Trout Pancake Roll with Leek

For the filling, make the farce from approx. 200 g salmon trout fillet according to the recipe and chill. Set aside the rest of the fillet (the rather thicker pieces) for the filling. For the pancakes, mix all ingredients briefly and let stand for at least 30-60 minutes. Mix in chopped herbs, if desired. Melt some butter in a pan, pour in some batter, spread by swirling in the pan and bake. As soon as the pancake is golden brown, turn it over and bake it. Bake the rest of the dough into pancakes in the same way. Allow to cool. For the leeks, cut the white parts into even rings, boil in salted water until al dente and then immediately rinse in ice water. Drain well. Sauté in a little butter or cream and season with salt and pepper. Briefly blanch (scald) spinach leaves and drain well. Spread pancakes thinly with salmon trout farce on about two-thirds of the surface, top with some spinach leaves. Again spread some farce on top. Season the trout fillet with salt and lemon juice and place it on one side of the pancakes. Fold in left and right about 1 cm, then roll up and twist well in aluminum foil. Steep in gently boiling salted water for about 20-30 minutes, depending on size. Unwrap from foil, slice diagonally and arrange on leek vegetables.

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