Spinach pancakes with cream cheese and salmon
4 servings
45 minutes
Spinach pancakes with cream cheese and salmon are an exquisite dish of Scandinavian cuisine that combines the freshness of greens, the softness of cream cheese, and the rich flavor of red fish. The origins of this recipe trace back to the traditions of northern countries where simple and nutritious ingredients come together in harmonious combinations. Delicate pancakes made from spinach acquire a subtle herbal note, while the creamy filling with lemon zest adds a light tanginess. Salmon, with its rich taste, perfectly complements this dish, creating a balance of textures and aromas. Wrapped in elegant pouches and garnished with caviar, these pancakes make an elegant appetizer for festive gatherings or a delightful treat alongside an evening glass of white wine. They are best served chilled to preserve the freshness of all components and enhance their flavor potential.
1
Place spinach in the blender and add a third of the milk. Blend until smooth.
- Baby spinach: 75 g
- Milk: 500 ml
2
In a large bowl, mix the eggs, spinach mixture, remaining milk, salt, and melted butter.
- Chicken egg: 2 pieces
- Milk: 500 ml
- Salt: pinch
- Clarified butter (ghee): 2 tablespoons
3
Gradually add the sifted flour while mixing with a whisk. Knead a liquid dough.
- Wheat flour: 330 g
4
Leave for 10–15 minutes.
5
Bake on a preheated skillet, greasing with vegetable oil before cooking the first pancake.
- Clarified butter (ghee): 2 tablespoons
6
For the filling, mix cream cheese, lemon zest, lemon juice, and finely chopped dill in a bowl.
- Cream cheese: 250 g
- Lemon zest: 1 teaspoon
- Lemon: 0.5 piece
- Dill: 4 stems
7
Slice the salmon into thin pieces.
- Lightly salted Atlantic salmon: 300 g
8
Place creamy filling and a piece of fish in the center of each pancake.
9
Wrap in a bag, tie with green onion, and decorate with red caviar.
- Spring onion: to taste
- Red caviar (salmon roe): to taste
10
Serve chilled.
