Pancakes with salmon

3 servings

40 minutes

Pancakes with salmon are an exquisite dish of European cuisine that combines delicate thin pancakes with the rich flavor of smoked salmon and fresh herbs. The history of this recipe traces back to the traditions of Russian and French cooking, where pancakes served as a base for gourmet fillings. Salmon, being a delicacy fish, adds a touch of elegance, while cottage cheese with dill provides freshness and softness to the taste. The envelopes fried in egg acquire a crispy crust, making the dish particularly appetizing. Pancakes can be served as an appetizer or main course, accompanied by greens or sauces. This is an ideal option for a festive dinner or refined breakfast where the harmony of flavors highlights gastronomic sophistication.

Energy value per serving

• Calories: 818.8
• Proteins: 52.9g
• Fats: 28.9g
• Carbohydrates: 87.5g

Ingredients

• Chicken egg: 4 pc
• Milk: 600 ml
• Wheat flour: 300 g
• Slaked soda: 0.5 tsp
• Salt: to taste
• Sugar: to taste
• Cottage cheese: 250 g
• Cold smoked salmon: 200 g
• Basil: 1 bunch
• Chopped dill: 1 tsp

Cooking steps

1. Beat 3 eggs with sugar or salt, add 1/2 tsp baking soda, pour in 600 ml of milk, and gradually add 300 g of flour until the consistency of liquid sour cream.

   Required ingredients:

   • Chicken egg: 4 pieces
   • Sugar:  to taste
   • Salt:  to taste
   • Slaked soda: 0.5 teaspoon
   • Milk: 600 ml
   • Wheat flour: 300 g

2. Fry thin pancakes.

3. Add 1 tsp of chopped dill to 250 g of grainy cottage cheese.

   Required ingredients:

   • Cottage cheese: 250 g
   • Chopped dill: 1 teaspoon

4. Cut the pancake into 4 pieces and top with: basil, crumbled cottage cheese, salmon, and wrap it like an envelope.

   Required ingredients:

   • Basil: 1 bunch
   • Cottage cheese: 250 g
   • Cold smoked salmon: 200 g

5. Beat 1 egg and dip the envelopes on both sides. Fry.

   Required ingredients:

   • Chicken egg: 4 pieces