Pancake, cream, trout roe & pesto

Step 1. Wild Garlic Pesto

1. Wash the wild garlic leaves and remove the base of the stem. Cut them into strips, then put them in the blender bowl with the salt, pine nuts and oil.
2. Blend in fits and starts, then add the parmesan. If it is too dry, add a bit more oil.

Step 2. Pancake

1. Mix the flour, salt and baking powder in a large salad bowl. Pour the milk and melted butter into it and mix thoroughly.
2. Blend in the eggs and mix again. Finely grate the potato and mix.
3. Butter a frying pan and put it on a high heat. When it is really hot, pour in a small ladleful of pancake mixture. Leave to cook for about 2 min. Then when small bubbles appear on the surface of the pancake, flip it over and leave to cook for 2-3 min.

Step 3. Plating-Up

Arrange the pancakes on a plate. Top with 1 tablespoonful of unpasteurized cream, 1 tablespoonful of trout roe and the wild garlic pesto. Garnish with a few baby shoots or flowers and some finely chopped chives.