Filling for pancakes with red fish
1 serving
5 minutes
The filling for pancakes with red fish is an exquisite combination of delicate cream cheese, spicy seasonings, and aromatic hot-smoked fish. This recipe combines the creamy texture of cheese with the mild heat of chili pepper and the spiciness of marjoram, while arugula adds freshness and a slight bitterness. The hot smoking of the fish reveals a rich flavor, making each serving a true gastronomic delight. Pancakes with such a filling can be served as an elegant breakfast, a hearty snack, or an appetizer on a festive table. It pairs perfectly with a glass of white wine or a cup of fragrant green tea. The simplicity of preparation allows you to enjoy this dish without much hassle but with a sense of restaurant quality. This recipe is a true find for connoisseurs of harmonious flavors and traditions with a modern twist.
1
Spread the pancake with cottage cheese.
- Cottage cheese: 3 tablespoons
2
Season with chili pepper.
- Ground chili pepper: pinch
3
Then season with marjoram.
- Dried marjoram: 0.5 teaspoon
4
Disassemble the fish into fibers or chop it with a fork.
- Hot smoked fish: 100 g
5
Spread it on the cream cheese.
- Hot smoked fish: 100 g
6
Add salt if the fish is not salty enough.
- Sea salt: to taste
7
Season with black pepper.
- Ground black pepper: pinch
8
Chop the arugula coarsely.
- Arugula: 5 stem
9
Add it to the filling.
- Arugula: 5 stem
10
Fold the pancake conveniently and serve.