Buckwheat pancakes with salmon
4 servings
60 minutes
Buckwheat pancakes with salmon are a true embodiment of Russian culinary traditions, combining the simplicity of rustic cuisine with the sophistication of flavor combinations. Buckwheat flour gives the pancakes a light nutty note and special texture, while delicate lightly salted salmon adds a noble accent complemented by the spiciness of a marinade made from lemon juice, olive oil, and dill. This dish is perfect for a cozy family breakfast or a festive table. It carries the warmth of home cooking and the mysterious charm of ancient recipes passed down through generations. Serving with sour cream completes the composition, adding creamy softness and creating a harmonious balance of flavors. Buckwheat pancakes with salmon are a gastronomic journey where tradition meets elegance.
1
Dissolve the yeast in warm milk.
- Dry yeast: 0.3 teaspoon
- Milk: 350 ml
2
Sift the flour together with salt and sugar.
- Buckwheat flour: 150 g
- Wheat flour: 100 g
- Sea salt: pinch
- Sugar: pinch
3
Add egg and milk with dissolved yeast, knead the dough (it should have the consistency of liquid sour cream). Leave it for half an hour, or better overnight in the refrigerator.
- Chicken egg: 1 piece
- Milk: 350 ml
- Dry yeast: 0.3 teaspoon
4
Heat a little vegetable oil in a pan and fry the pancakes.
- Vegetable oil: 5 tablespoon
5
Chop the dill finely.
- Dill: 1 bunch
6
Squeeze juice from half a lemon.
- Lemon: 0.5 piece
7
Prepare the marinade by mixing olive oil with lemon juice, dill, and red pepper.
- Olive oil: 2 tablespoons
- Lemon: 0.5 piece
- Dill: 1 bunch
- Red peppercorns: 15 pieces
8
Slice the salmon thinly and marinate for about 10 minutes.
- Salmon: 200 g
9
Serve buckwheat pancakes with salmon and sour cream.
- Sour cream: 100 g
- Salmon: 200 g