Smoked trout rolls
To go with something sparkling (a Vouvray, a Crémant de Bordeaux…), here’s a recipe for smoked trout rolled crêpes that’s very easy to make.
You can use buckwheat flour instead of wheat flour to give yourself the feel of an aperitif in Brittany. Yes, put like that, it does sound tempting.
Preparation
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Step 1
Make savoury crêpes in a galette pan so you get large crêpes.
With a small electric whisk if you have one, or with a coil whisk or a wooden spoon, mix the wheat flour (T65 for me) with the water and the pinch of salt.
Heat a dry pan over high heat. When it’s very hot, brush the inside of the pan with butter using a pastry brush.
Add a ladleful of batter and spread it out (it spreads just as well as a crêpe).
Cook for about a minute, turn it over with a large spatula and cook it for a minute on the other side.
Carry on with the remaining one or two crêpes.
Put them on a worktop.
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Step 2
Spread the Saint Môret (a soft French cream cheese) over each crêpe and lay the slices of trout on top.
Roll up the crêpes tightly so you won’t have any gaps when you slice them.
Roll them in cling film and put them in the fridge.
A quarter of an hour before serving the aperitif, cut them into slices.
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