Spring is coming...give my pancake wraps a try in 60 fps )
|Smoked trout mascarpone|
|Mascarpone cheese||100 Gram|
|Sour cream||1 Tablespoon|
|Red onion||55 Gram , finely diced|
|Chives||8 Gram , finely sliced|
|Zest of lemon||1/2|
|Smoked trout/Smoked salmon||120 Gram|
|Fresh chopped parsley||5 Gram|
|Lemon||1/2 , juiced|
|Salt & pepper||To Taste|
|Ap flour||200 Gram|
|Milk||1 1/2 Cup (24 tbs)|
|Chives||6 Gram , finely sliced|
|Olive oil||1 1/2 Tablespoon|
To a bowl, add Mascarpone, sour cream, diced onions, chives and lemon zest.
Peel off the skin of the trout and flake.
Next add fresh parsley, quietly stir.
Add lemon juice, season to taste.
Stir again and set aside.
Add flour to a bowl, followed by eggs. Whisk thouroughly.
Gradually add milk to a smooth consistency.
Add chives and salt, mix well.
Place a non-stick pan on medium heat, add olive oil and a ladle of batter.
Tilt the pan to move the mixture around to form a thin even layer.
Cook until golden brown.
Add a dollop of the Mascarpone mix on to the pancake and spread. Also, place some argula and tomato slices.
Roll the pancake.