Crumble the smoked trout fillets with a fork. Chop the dill, mix with sour cream, season with salt, the juice of half a lemon and pepper. Prepare batter of eggs, flour and milk. Bake 3 thin pancakes, cool them. Grease each pancake cream trout wrapped tight roll each wrap in foil and remove a few hours in the refrigerator. Before serving, cut diagonally into slices with a sharp knife.