Pancakes with smoked salmon mousse and pickled cucumber

6 servings

40 minutes

Pancakes with smoked salmon mousse and pickled cucumber are an exquisite masterpiece of author cuisine, combining tenderness and richness of flavors. Crispy golden pancakes serve as the base for the airy smoked salmon mousse, which gains a velvety texture from cream and gelatin. Pickled cucumber and apple tartar add fresh, crunchy notes, while tarragon oil and sour cream sauce harmoniously unite the ingredients into a single gastronomic delight. The finishing touch is wild salmon caviar, adding sophistication and a light salty zest to the dish. This dish is perfect for special occasions where a refined combination of textures and flavors creates a true feast for gourmets.

Energy value per serving

• Calories: 569.8
• Proteins: 24.3g
• Fats: 29.7g
• Carbohydrates: 51.1g

Ingredients

• Apple: 70 g
• Cucumbers: 70 g
• Wild salmon caviar: 20 g
• Smoked salmon: 70 g
• Milk: 560 ml
• Vegetable oil: 50 ml
• Sugar: 35 g
• Chicken egg: 6 pc
• Wheat flour: 300 g
• Salt: 10 g
• Water: 200 ml
• Cold smoked salmon: 110 g
• Cream: 110 g
• Gelatin: 4 g
• Tarragon leaves: 30 g
• Sunflower oil: 30 ml
• Dill: 3 g
• Sour cream: 40 g
• Garlic: 5 g

Cooking steps

1. For the test: add sugar, eggs, salt, and flour to 500 g of milk, pour boiling water over it all. Mix well until a homogeneous dough is obtained. Add vegetable oil, mix and let it rest for 20 minutes. Then grease a heated pan with a small amount of oil and spread the dough in a thin layer. Fry the pancakes on both sides until golden brown.

   Required ingredients:

   • Milk: 560 ml
   • Sugar: 35 g
   • Chicken egg: 6 pieces
   • Salt: 10 g
   • Wheat flour: 300 g
   • Water: 200 ml
   • Vegetable oil: 50 ml
   • Vegetable oil: 50 ml

2. Smoked salmon mousse: prepare gelatin. Soak cold smoked salmon in milk and cream, reduce until slightly thickened. Add gelatin and blend everything to achieve an airy mass.

   Required ingredients:

   • Cold smoked salmon: 110 g
   • Milk: 560 ml
   • Cream: 110 g
   • Gelatin: 4 g

3. Mix tarragon leaves with sunflower oil in a 1:1 ratio, blend it, and let it infuse overnight in the refrigerator, then strain through cheesecloth.

   Required ingredients:

   • Tarragon leaves: 30 g
   • Sunflower oil: 30 ml

4. Sour cream sauce: grate garlic, finely chop dill, add sour cream and prepared tarragon oil. Mix well.

   Required ingredients:

   • Garlic: 5 g
   • Dill: 3 g
   • Sour cream: 40 g
   • Sunflower oil: 30 ml

5. Peel the apple and cucumber and cut them into small cubes. Dress the cucumber and apple with tarragon oil. Dice the smoked salmon finely. Mix with the apple and cucumber tartare, and dress with sour cream sauce.

   Required ingredients:

   • Apple: 70 g
   • Cucumbers: 70 g
   • Sunflower oil: 30 ml
   • Smoked salmon: 70 g
   • Sour cream: 40 g

6. Place the prepared salmon, apple, and cucumber tartare on a plate, top with pancakes, add wild salmon caviar on them, and pipe mousse beside it.

   Required ingredients:

   • Smoked salmon: 70 g
   • Apple: 70 g
   • Cucumbers: 70 g
   • Wild salmon caviar: 20 g