Smoked-trout crepe cake

Place 1/2 cup plain flour in a bowl and create a well in the centre. Combine 2 eggs, 2 tsp vegetable oil and 1 cup milk. Whisk into flour until smooth and rest for 15 minutes. Heat a greased frying pan, pour 1/5 cup batter into pan and cook over low heat until lightly browned each side. Repeat with remaining batter to make 5 crepes. In a bowl, mix 1 cup sour cream, 2 tbsp capers (rinsed), 2 tbsp chives (snipped), 2 tbsp flat-leaf parsley (chopped), 2 tsp lemon juice and pepper. Line a 20cm cake tin with plastic wrap, place a crepe in base and spread with ¼ of sour cream mixture. Layer over 100g smoked trout (thinly sliced) and continue layering with crepes, sour cream mixture and trout (400g in total), finishing with a crepe. Cover and refrigerate. To serve, cut into 8 wedges.