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Swabian Sushi


  • 50g Heimatsmühle Type 405 Wheat Flour
  • 150ml milk
  • 2 eggs
  • 1 EL oil
  • 2 EL chive rolls
  • salt
  • 250g herbal cream cheese
  • 30g cream-horseradish
  • 100g creme fraiche cheese
  • 3 EL dill, salt & pepper
  • 100g smoked trout
  • 200g salmon trout
  • lemon balm
  • fresh dill


  1. Make a thin flat dough out of flour, milk, eggs, oil, and salt. Then let it swell for at least 30 minutes.

  2. Meanwhile, preheat the oven to 200˚C. Place parchment paper on a baking sheet.

  3. Pour the batter carefully into the center and spread it into a rectangle. Bake for about 10 minutes until the edge comes off. Leave to cool on the sheet.

  4. Stir a smooth cream from the herb cream cheese, the smoked trout, the creamed horseradish, and the creme fraiche cheese. Season with salt, pepper, and fresh chopped dill. Maybe add some gelatine.

  5. Spread half of the cream on the pancake. Top with the trout and spread the remaining cream over it. Roll it up into a roulade using baking paper.

  6. Leave to cool well, preferably overnight.

  7. Cut into 2cm thick slices and garnish with fresh dill and lemon balm.

    Our tip: Swabian Sushi can be prepared very well for a celebration. It keeps covered in the fridge for 2-3 days. The taste gets better and better over time.

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