Pancakes with salmon and tartar sauce
2 servings
30 minutes
Pancakes with salmon and tartar sauce are an exquisite and refined recipe from French cuisine, combining the tenderness of pancakes, the silky texture of cream cheese, and the rich flavor of lightly salted salmon. The tartar sauce, with its tangy notes of pickles and mustard, adds a vibrant accent, making the dish harmonious and rich in flavor nuances. The history of this recipe traces back to traditional French cooking techniques when light pancakes served as an ideal base for delicate fillings. This dish is a great option for an elegant breakfast, sophisticated brunch, or romantic dinner, adding a special charm to the moment. Served as neat rolls creates visual appeal while the combination of ingredients delights both gourmets and connoisseurs of refined cuisine.
1
Mix mayonnaise, mustard, finely chopped pickles, and lemon juice for the sauce.
- Mayonnaise: 5 tablespoon
- Dijon mustard: 1 teaspoon
- Marinated cucumbers: 30 g
- Lemon juice: 1 teaspoon
2
Crack 2 eggs into a deep container.
- Chicken egg: 2 pieces
3
Add cream cheese.
- Cream cheese (curd cheese spread): 2 tablespoons
4
Add erythritol.
- Erythritol: 0.5 tablespoon
5
Add sea salt.
- Sea salt: pinch
6
Whisk well with a whisk or mixer.
7
Pour the prepared mixture into the heated oil in portions.
- Olive oil: to taste
8
Once the bottom side is browned, flip it and reduce the heat to medium. Fry for about 2 more minutes.
9
Slice the salmon.
- Lightly salted salmon: 60 g
10
Pour the sauce over the pancake.
- Mayonnaise: 5 tablespoon
11
Place the salmon slices on top.
- Lightly salted salmon: 60 g
12
Roll the pancakes into tubes and serve.
