Smoked Trout, Spinach & Lemon Pancakes


Stronger flavours in this pancake filling, but full of springtime and freshness.

Fresh Trout


400 grams
Smoked Trout
1 package
Spinach Leaves (Washed)
Lemon (Rind and Juice)
150 milliliters
Sour Cream
20 grams


  1. Heat the butter in a saucepan
  2. Flake the smoked trout into the saucepan and stir
  3. Cook for 5 minutes
  4. Add in the sour cream, lemon rind and juice
  5. Cook for a further 10 minutes
  6. Stir through the spinach leaves until gently wilted
  7. (Tip: For an extra kick add in a tsp of horseradish)
  8. Top you pancake of choice with the mixture.