Peel the vegetables.
Cut the carrot and cucumber into matchsticks.
In a bowl, mash the fresh goat’s cheese with a fork, mix with a bit of whipping cream, and season with salt and pepper.
Spread the cheese on the pancakes, then cover with slices of smoked trout. Add more cheese on top of the trout, then carefully place the carrot and cucumber sticks horizontally at the bottom of the pancake. Tightly roll the pancakes closed, wrap in plastic film and place in the refrigerator. To serve, remove the film and cut the rolls into slices.
For more gourmet maki rolls, add raisins and toasted pine nuts to the goat’s cheese.