Chestnut pancakes with ricotta and trout
6 servings
30 minutes
Chestnut pancakes with ricotta and trout are an exquisite blend of flavors, where delicate, slightly sweet pancakes made from chestnut flour harmoniously combine with creamy ricotta and tangy smoked trout. This recipe is inspired by Russian cuisine but carries hints of European gastronomy. The lightness of ricotta, the freshness of lemon juice, and the subtle aroma of herbs create a balance of flavors, making the dish not only delicious but also aesthetically pleasing. It is perfect for a morning breakfast, festive dinner, or refined appetizer at receptions. Chilled pancakes acquire a special texture and the taste becomes even richer.
1
Mix flour, salt, and baking powder. Beat the eggs and pour in the milk, then mix.
- Wheat flour: 100 g
- Chestnut flour: 50 g
- Salt: pinch
- Baking powder (raising agent): 1 teaspoon
- Chicken egg: 2 pieces
- Milk: 200 ml
2
Bake pancakes on a heated skillet.
3
Mix ricotta with lemon juice for the filling.
- Ricotta cheese: 9 tablespoons
- Lemon juice: 3 tablespoons
4
Place a spoonful of cream and a slice of trout on each pancake. Garnish with a sprig of greenery.
- Ricotta cheese: 9 tablespoons
- Smoked trout: 200 g
5
Refrigerate for 1 hour before serving.
