By Seth Fera-Schanes

This recipe is by Kurt Gutenbrunner, Wallse, 344 W 11th Street New York NY 10014.

For the Palatschinken
2 cups Whole Milk
1 1/3 cups Flour
4 Eggs
Pinch of Salt
Pinch of Sugar

For the Filling
16 ounces Smoked Trout, broken into pieces
1 Golden Delicious Apple, cut into julienne
1 red onion, thinly sliced
3 ounces fresh grated Horseradish
1 ounce fresh Dill

Procedure for the Palatschinken
In a medium sized bowl mix the flour, salt and sugar.  Then, whisk in the milk and add the eggs, mix until smooth.  Reserve.

In a non-stick frying pan over high heat add a little butter, then with a ladle pour a small amount of batter into the pan.  It should be just enough batter to cover the bottom of the pan.  When the edges start to get brown, flip the palatschinken over with a spatula and give it some color on the other side.  Flip the palatschinken onto a plate and repeat the process until the batter is gone.

Assembly
Lay palatschinken flat and sprinkle some horseradish in a line across the palatschinken.  Directly on top of the horseradish place a layer of smoked trout, then a layer of apple julienne, then on top of that some sliced red onion and a few pouches of dill.  Beginning at the side closest to you, roll the palatschinken over the filling away from you.  It should have a cylinder shape after rolling.  Slice the palatschinken on a 45 degree angle and plate with a spring of dill atop the palatschinken.