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Smoked Trout and Ricotta Herby Pinwheels

Makes 15-20

40 minutes

These pretty pinwheels make perfect party food.

8 Farmdrop products in this recipe


Here’s how you do it

  1. Add the flour and salt to a mixing bowl.
  2. Make a well in the centre and add the eggs and milk. Whisk until a smooth batter is formed.
  3. Whisk in the herbs and lemon zest.
  4. Put a 28cm non-stick frying pan on to a medium heat. Add a little oil, then wipe off with kitchen towel.
  5. Pour a ladle of the batter mix onto the pan, moving it around to coat the surface, then pour off the excess back into the bowl.
  6. Cook for 1-2 minutes, then flip and repeat on the other side. You should make about 4-6 pancakes.
  7. Divide the ricotta evenly between the pancakes and spread it across each one.
  8. Lay the smoked trout onto each pancake, to cover evenly.
  9. Roll each pancake up tightly, into a cigar shape.
  10. Use a sharp knife to cut width-ways into 1/2 inch pieces. Lay out onto a plate and serve.


  • 400g smoked trout
  • 250g ricotta
  • 2 organic eggs
  • 250ml organic whole milk
  • 20g organic parsley, finely chopped
  • 25g organic dill, finely chopped
  • 5g organic chives, finely chopped
  • 1/2 unwaxed organic lemon, zested

What you'll need

  • 100g plain flour
  • 1 tsp salt

What’s in this recipe

Purton House Organics

Organic Eggs (Medium)

1/2 dozen



Flat Leaf Parsley

1 Bunch (min. 15g)




1 Bunch (min. 15g)




1 Bunch (min. 15g)



Organic Spanish Unwaxed Lemons

4 Lemons




1 Pot (250g)