Pancakes with mackerel pate and herbs

4 servings

25 minutes

A worthy alternative to the more familiar pancakes with red fish. Mackerel gives the pancakes an interesting smoky aroma and at the same time adds satiety and health benefits, because this fish is rich in omega-3 no less than the more expensive salmon. Add fresh spinach to the pancake rolls in addition to the fish pate and you will get a beautiful marble pattern on the cut. And the grayish color of the fish can be enlivened with freshly squeezed pomegranate juice - it will also contribute to the taste in the form of a pleasant fruity sourness .

Energy value per serving

• Calories: 632.1
• Proteins: 27.5g
• Fats: 48.8g
• Carbohydrates: 23.2g

Ingredients

• Hot smoked mackerel: 1 pc
• Grenades: 1 pc
• Mix of peppers: to taste
• Cream cheese: 200 g
• Spinach: 50 g
• Olive oil: 50 ml
• Salt: pinch
• Thin pancakes: 8 pc

Cooking steps

1. Prepare all the ingredients.

2. Remove the skin from the mackerel. Remove the spine and all small bones.

   Required ingredients:

   • Hot smoked mackerel: 1 piece

3. Place the fish flesh in a blender, add cheese, spices, and a pinch of salt. Blend into a puree.

   Required ingredients:

   • Hot smoked mackerel: 1 piece
   • Cream cheese: 200 g
   • Mix of peppers:  to taste
   • Salt:  pinch

4. Cut off the top of the pomegranate and make cuts on the skin where the membranes are.

   Required ingredients:

   • Grenades: 1 piece

5. Divide the pomegranate into sections and remove the seeds. To prevent juice from splattering all over the kitchen, you can do this by submerging the pomegranate in a bowl of water.

   Required ingredients:

   • Grenades: 1 piece

6. Set aside some grains, extract juice from the remaining ones by wrapping the grains in cheesecloth and mashing them well with a potato masher.

   Required ingredients:

   • Grenades: 1 piece

7. Add 50 ml of juice to the fish with cheese to color and acidify the fish, the rest can just be drunk.

   Required ingredients:

   • Grenades: 1 piece
   • Hot smoked mackerel: 1 piece
   • Cream cheese: 200 g

8. Spread the prepared mixture on the crepe, place spinach leaves on top (set some aside for serving), and roll the crepe. Do this with all the crepes and refrigerate them for 2 hours.

   Required ingredients:

   • Thin pancakes: 8 pieces
   • Spinach: 50 g

9. Fry the rolls in vegetable oil until crispy, then drain excess oil on a towel.

   Required ingredients:

   • Olive oil: 50 ml

10. Cut the rolls slightly diagonally across.

11. Decorate the rolls with pomegranate seeds and green leaves.

    Required ingredients:

    • Grenades: 1 piece
    • Spinach: 50 g