“Ready-mix” pancake mix
200g Cold smoked trout
Fennel (or dill)
150g Trout roe
Prepare the pancake mix according to the instructions on the pack. Make the batter a little bit thicker by adding less of your wet mix to your dry mix. You will have a fuller, thicker pancake.
Use any round object (bowl) to press down on the pancake and with a sharp knife, cut one large and one smaller circle for the body and head. Do the same for the feet.
Roll your cold smoked trout in a circle and place on the bigger pancake to form the ‘tail’. Add cream cheese to the feet and ears and garnish with Trout roe and fennel.