1. To make the batter, blend the eggs, milk, flour, 1 tbsp olive oil, spinach, 1 tbsp chopped dill and half tsp salt in a blender for 30 seconds. To make the horseradish cream, beat the sour cream, yoghurt, horseradish sauce, sea salt, pepper and remaining dill together until smooth and creamy.

2. Gently warm the trout, and remove the flesh from the bones, discarding all bones and skin. Flake into bite-sized pieces.

3. To cook the crepes, brush a 24cm fry pan with remaining olive oil. Add 2 tbsp batter, swirling immediately to coat the base with a fine layer. Cook over low heat (to avoid browning) for 30 secs or until almost set, then gently flip and cook for 15 seconds. Keep warm while you cook remaining crepes, using remaining oil.

4. Scatter each crepe with smoked trout, horseradish cream, extra dill and black pepper, and serve.