Pancake cake with salmon and cheese
8 servings
60 minutes
The salmon and cheese pancake cake is an elegant dish of Russian cuisine that combines delicate layers of thin pancakes with creamy filling and delicate lightly salted salmon. This cake, resembling a gastronomic masterpiece, has its roots in the tradition of Russian appetizers where pancakes often serve as a base for exquisite flavor combinations. The cream made from cream cheese, dill, and lime adds freshness and a hint of zest to the cake, while the red caviar on top adds a touch of luxury. The taste of this dish is a harmony of softness, creaminess, and refined saltiness that creates a sense of culinary celebration. It is often served at festive events or as an original decoration for the holiday table, delighting guests with its rich textures and unique aroma.
1
Place softened butter in a pot and melt it over medium heat until golden, then remove from heat and let it cool.
- Butter: 7 tablespoons
2
Whisk the milk, eggs, and salt. Then add flour and bring the dough to a uniform consistency.
- Milk: 300 ml
- Chicken egg: 4 pieces
- Salt: 0.5 teaspoon
- Wheat flour: 300 g
3
Add the cooled oil to the dough, mixing well. Cover the bowl with plastic wrap and place it in the refrigerator for 10-20 minutes.
- Butter: 7 tablespoons
4
Bake pancakes of the same diameter on a preheated skillet.
5
In a small bowl, mix cream cheese, dill, juice, and zest of half a lime.
- Cream cheese: 300 g
- Dill: 1 teaspoon
- Lime zest: 0.5 piece
- Lime juice: 0.5 piece
6
Slice the salmon into thin pieces.
- Lightly salted salmon: 400 g
7
Each pancake (preferably warm) should be spread with a creamy mixture, then topped with slices of salmon. Thus, layer by layer, a cake is formed, topped with red caviar.
- Cream cheese: 300 g
- Lightly salted salmon: 400 g
- Red caviar: 100 g