Instructions: Put the zucchini and onion into a large bowl.

Beat in the eggs, flour, salt and pepper.

Heat oil in a frying pan, spoon mixture into oil to size desired, canape, medium for entree size and for the roulade, spread to cover base of frying pan evenly, 1cm thick. Cook over medium heat.

Finish under a hot grill to cook the top.

When set, slide out onto a tea towel and allow to cool. Mix sour cream and chopped onion. Spread sour cream mixture over cool pancake.

Top with small pieces of trout. Roll, using the tea towel.

Lift onto plate, cool and cover with glad wrap and chill for about 6 hours.

Slice and serve with salad.

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