Chestnut pancakes with ricotta and trout

6 servings

30 minutes

Chestnut pancakes with ricotta and trout are an exquisite blend of flavors, where delicate, slightly sweet pancakes made from chestnut flour harmoniously combine with creamy ricotta and tangy smoked trout. This recipe is inspired by Russian cuisine but carries hints of European gastronomy. The lightness of ricotta, the freshness of lemon juice, and the subtle aroma of herbs create a balance of flavors, making the dish not only delicious but also aesthetically pleasing. It is perfect for a morning breakfast, festive dinner, or refined appetizer at receptions. Chilled pancakes acquire a special texture and the taste becomes even richer.

Energy value per serving

• Calories: 241.9
• Proteins: 18.3g
• Fats: 9g
• Carbohydrates: 22.1g

Ingredients

• Wheat flour: 100 g
• Chestnut flour: 50 g
• Milk: 200 ml
• Chicken egg: 2 pc
• Baking powder: 1 tsp
• Salt: pinch
• Ricotta cheese: 9 tbsp
• Lemon juice: 3 tbsp
• Smoked trout: 200 g

Cooking steps

1. Mix flour, salt, and baking powder. Beat the eggs and pour in the milk, then mix.

   Required ingredients:

   • Wheat flour: 100 g
   • Chestnut flour: 50 g
   • Salt:  pinch
   • Baking powder: 1 teaspoon
   • Chicken egg: 2 pieces
   • Milk: 200 ml

2. Bake pancakes on a heated skillet.

3. Mix ricotta with lemon juice for the filling.

   Required ingredients:

   • Ricotta cheese: 9 tablespoons
   • Lemon juice: 3 tablespoons

4. Place a spoonful of cream and a slice of trout on each pancake. Garnish with a sprig of greenery.

   Required ingredients:

   • Ricotta cheese: 9 tablespoons
   • Smoked trout: 200 g

5. Refrigerate for 1 hour before serving.