1.  Mash the beets and potatoes, add salt and pepper and make a thick paste with the egg and flour.

2.  Baste a non-stick pan with some sunflower oil and fry some crepes with this paste.

3.  When they cool, we cut out with a pastry cutter of our choice.

4.  The cream cheese is mixed with the trout and fresh ground pepper for the mousse.

5.  We serve the mousse on the beet crepes and garnish with spring onions and red pepper.