Pancakes with salmon and chives
4 servings
30 minutes
Pancakes with salmon and chives are a harmonious blend of tender fish and spicy greens, enriched with a subtle aroma of lemon zest. This recipe is rooted in the traditions of Russian cuisine, where pancakes made from various ingredients have always held an esteemed place. Here, the airy batter envelops juicy pieces of salmon, while chives add freshness and a hint of sharpness. Their golden crust is crispy on the outside and soft on the inside, making the dish particularly appetizing. These pancakes are an excellent choice for a late breakfast, festive table, or cozy family dinner. They are served warm with lemon wedges that enhance the fish's flavor, making it brighter and richer. They pair wonderfully with a creamy yogurt sauce or sour cream.
1
Finely chop the salmon fillet, cleaned of bones and skin, and leave it in the refrigerator while preparing the dough. Finely chop the chives.
- Salmon fillet: 250 g
- Chives: 150 g
2
Lightly beat the eggs. Add lemon zest, baking powder, and yogurt, mix well and whisk. Then gradually incorporate the flour and continue whisking. Add chopped salmon and chives to the batter and mix. Season with salt and pepper.
- Chicken egg: 3 pieces
- Lemon zest: 3 teaspoons
- Baking powder: 1 teaspoon
- Yogurt: 2 tablespoons
- Wheat flour: 125 g
- Salmon fillet: 250 g
- Chives: 150 g
3
Heat oil in a pan over medium heat. Spoon the batter and fry the pancakes on both sides until golden brown. Serve warm with lemon wedges.
- Vegetable oil: 1 tablespoon
- Lemon: 1 piece