Tuna Cream in Pancake

Ingredients

• 250 g wheat flour
• 1 pinch salt
• 1 egg
• 0.5 tsp Baking powder
• 125 ml water
• 500 ml milk
• 125 ml olive oil
• 2 tsp butter (for frying)
• 1 can tuna (about 180 g)
• 100 g cocktail tomatoes
• 1 handful chives
• 200 g Cream cheese
• 5 tbsp yogurt
• 1 tbsp Lemon Juice
• 2 smoked trout fillets (about 120 g each)
• 300 g cocktail shrimp
• 150 g cheddar (grated)
• Salt
• pepper (from grinder)

Instructions

1. 1.

   For the pancakes mix all batter ingredients together and let rest for about 10 minutes. Then fry thin pancakes in a pan with a little butter, one at a time.

2. 2.

   For the filling drain the tuna in a sieve. Wash the tomatoes, remove stems and halve them. Wash the chives, shake dry and cut into fine ribbons. Set aside some stalks for garnish. In a bowl whisk cream cheese with yogurt, chives and lemon juice until smooth. Fold in tuna, trout fillets and shrimp, then break apart loosely with a fork. Stir in cheddar and season with salt and pepper. Spread the seafood mixture on the pancakes, roll them up and cut diagonally. Serve on plates and garnish with chives.