Step-by-step method

At a glance

You're making elegant crêpes with delicate marinated trout—the fish takes three hours to cure in a bright lemon and dill marinade, which is the key step that builds those fresh, complex flavors. The crêpe batter comes together quickly and fries in a non-stick pan without any fat, then you layer it all together with creamy soured cream and those silky marinated fillets for a stunning finger food.

1/7

Prepare the fish

Rinse the trout fillets and pat them dry. Remove any remaining bones. Place them in a bowl.

For this step
0/1

250 gram
Whole Trout
2/7

Marinate

Pour over the juice squeezed from two lemons. Season with salt and pepper. Sprinkle with finely chopped garlic and thinly sliced shallot. Top with dill, and if you like, cover with a few lemon slices too.

For this step
0/6

1 piece
Lemon

2 piece
Shallots

2 clove
Garlic

5 gram
Salt

5 gram
Black Pepper

10 gram
Dill
3/7

Chill

Cover with plastic wrap and refrigerate for three hours. Afterwards, slice the fillets into thin pieces, discarding the skin.

4/7

Make the crêpe batter

Whisk the eggs until frothy. Add the milk and stir together. Mix salt into the flour, then gradually fold this dry mixture into the wet ingredients. Whisk or stir with a wooden spoon until you have a smooth, lump-free batter.

For this step
0/4

2 piece
Chicken Eggs

450 milliliter
Fresh Semi-Skimmed Milk (1.5% Fat)

200 gram
All-purpose wheat flour

5 gram
Salt
5/7

Add the dill

Stir in the finely chopped dill.

For this step
0/1

100 gram
Dill
6/7

Fry the crêpes

Fry thin crêpes in a good-quality non-stick pan – no fat is needed. If you do want a touch of fat, I recommend frying in ghee (clarified butter).
7/7

Assemble and garnish

Spread the dill crêpes with seasoned soured cream, then layer over the marinated fish. Roll up the crêpe and slice it into rounds. Garnish with a little more dill, if you like.

For this step
0/4

200 gram
20% Sour Cream

10 gram
Dill

3 gram
Salt

3 gram
Black Pepper

How it went

Nobody has tried this recipe yet

Be the first to say how it went.

Anyone can answer, without signing in or buying. Answers aren't verified. The percentage is the share of “Worked out” answers, shown from 5 answers.

Savory Dill Crêpes with Marinated Trout

Name: Elegant Dill Crêpes with Marinated Trout
Prep time: 22 min
Cook time: 20 min
Total time: 227 min
Yield: 4
Cuisine: Scandinavian
Ingredients: 2 clove Garlic; 2 piece Shallots; 13 gram Salt; 250 gram Whole Trout; 200 gram 20% Sour Cream; 200 gram All-purpose wheat flour; 1 piece Lemon; 2 piece Chicken Eggs; 450 milliliter Fresh Semi-Skimmed Milk (1.5% Fat); 8 gram Black Pepper; 120 gram Dill

bohynekuchyne

Prep 22 min Cook 20 min

Plus 3 h of resting (not counted in active time)

11 Ingredients

7 Steps

Hard Difficulty

Equipment

What you'll need besides the ingredients.

Whisk

What's in it?

496 kcal

Calories

54 g

Carbohydrates

19 g

Fats

29 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

The star here is delicate trout fillet. For the way I prepare it, I took my inspiration from ceviche – a dish built around raw fish. I love fish cooked every which way, but my favourite is when it's barely cooked at all, if at all.

Fish High-protein Appetizers Finger food To impress

Want a recipe like this every Thursday?

One recipe worth heating the oven for, and one tip that saves you time. Nothing else.

Similar recipes

Recipe

Choose your cookies

Cookie settings

Step-by-step method

At a glance

Prepare the fish

For this step

Marinate

For this step

Chill

Make the crêpe batter

For this step

Add the dill

For this step

Fry the crêpes

Assemble and garnish

For this step

How it went

Nobody has tried this recipe yet

Savory Dill Crêpes with Marinated Trout

Ingredients — what you'll need

Equipment

What's in it?

About this recipe

Want a recipe like this every Thursday?

Similar recipes

Cart