Pancakes with salmon, cream cheese and avocado
2 servings
20 minutes
Pancakes with salmon, cream cheese, and avocado are an exquisite dish that combines the tenderness of thin pancakes, the creamy texture of cheese, and the fresh taste of seafood. This recipe originates from Russian cuisine, where pancakes traditionally hold a special place at the table. The salted salmon infused with lime aroma highlights the sophistication of flavors, while avocado adds creaminess and a light nutty note. Rolled into elegant wraps, these pancakes are convenient for serving and perfect for festive gatherings or light snacks. They can be served with greens or fresh salad, and skewers add a stylish presentation to the dish. Each portion is a harmony of flavors where creaminess, saltiness, and freshness come together in gastronomic delight.
1
First, you need to fry the pancakes. For this, break 1 egg into a deep bowl, add a pinch of salt, 15 g of vegetable oil, sugar, and 100 g of milk. Whisk with a mixer. Add flour and whisk again. Pour in another 200 g of milk and whisk again.
- Chicken egg: 1 piece
- Salt: 1 g
- Wheat flour: 66 g
- Milk: 300 ml
- Sugar: 1 teaspoon
- Milk: 300 ml
2
Grease the pan with vegetable oil and pour in some liquid batter. Fry the pancake on one side for 40 seconds. Flip it and fry for another 15 seconds. Fry all pancakes this way.
- Salt: 1 g
3
Peel the avocado and cut it into strips. Slice the cured salmon thinly. Grate the lime zest on a fine grater and sprinkle it over the salmon. Mash the cream cheese with a fork and add chopped dill.
- Avocado: 50 g
- Salted salmon: 120 g
- Lime: 1 piece
- Processed cheese: 100 g
- Dill: 10 g
4
Spread cheese on the pancake, add salmon and avocado. Roll like sushi, cut into portions. Serve with skewers.
- Processed cheese: 100 g
- Salted salmon: 120 g
- Avocado: 50 g