Buckwheat pancakes with salmon
4 servings
40 minutes
Buckwheat pancakes with salmon are an exquisite blend of traditional Slavic flavor and modern gastronomic trends. Buckwheat flour gives the pancakes a rich nutty aroma, while whipped egg whites ensure the batter's lightness. The combination with delicate cream cheese and lightly salted salmon makes the dish truly festive. The slight acidity of the sour cream sauce complements the salty taste of the fish, while capers add a touch of piquancy. This dish is perfect for both a morning breakfast and dinner with a glass of white wine. Garnished with salad leaves and balsamic sauce, the pancakes become a true culinary masterpiece that delights not only in taste but also in aesthetics. The inspiration for this recipe comes from European traditions of pairing pancake dishes with fish, popular in France and Scandinavia.
1
Mix 2 types of flour, baking powder, salt, and sugar.
- Buckwheat flour: 85 g
- Wheat flour: 85 g
- Baking powder: 5 g
- Salt: 1 teaspoon
- Sugar: 1 tablespoon
2
Pour in milk, olive oil, and 2 tablespoons of sour cream.
- Milk: 250 ml
- Olive oil: 1 tablespoon
- Sour cream 20%: 200 g
3
Whip 2 egg whites to stiff peaks and fold into the batter.
- Egg white: 2 pieces
4
Fry pancakes in vegetable or butter. You will get 12-14 pieces.
- Olive oil: 1 tablespoon
- Sour cream 20%: 200 g
5
Mix the remaining sour cream and cream cheese, you can add herbs if desired.
- Sour cream 20%: 200 g
- Cottage cheese: 250 g
- Green salad: 200 g
6
Place salad leaves on a plate, top with pancakes, then cheese-sour cream sauce and pieces of lightly salted salmon, and sprinkle with pepper. Garnish with capers and balsamic sauce.
- Green salad: 200 g
- Lightly salted salmon: 200 g
- Cottage cheese: 250 g
- Capers: 50 g