Pancake stack with trout

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Serves

Preparation time: 40 minutes

Cooking time: 20 minutes

• 2 eggs

• 250 ml flour

• 300 ml milk

• 60 ml oil

• 5 ml brandy (optional)

• 250 g mixed baby marrows

• olive oil

• 5 chives, chopped

• 3 sprigs of dill, chopped

• a handful of basil leaves, torn

• 250 ml salmon cream cheese

• about 200 g smoked trout, shredded

• lemon wedges for serving

1 Whisk the eggs, flour, milk, oil and brandy and add a pinch of salt. Pour the batter through a sieve to ensure that there are no lumps. Heat up a pan, add a drop of oil and scoop a soup ladle of batter into the pan, tipping the pan so that the entire surface is coated with batter. Cook for a minute or two, flip the pancake over and cook the other side. Repeat until all the batter has been used up (8–10 pancakes).

2 Rinse the baby marrows well and cut into thin strips. Fry in a griddle pan or grill in the oven until cooked. Mix with a dash of olive oil, salt and pepper, as well as the herbs.

3 To assemble, spread a little cream cheese on the first pancake and sprinkle a few pieces of shredded trout on top. Place another cream cheese-coated pancake and a layer of baby marrows on top. Repeat with all the ingredients. Top with a little heap of trout and a few baby marrows. Serve with lemon wedges.

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