Pancake pie with salmon
4 servings
20 minutes
Salmon pancake pie is a refined dish of Russian cuisine, combining airy pancakes, tender cheese, and aromatic lightly salted salmon. The origins of this recipe trace back to the tradition of layered appetizers popular at festive feasts. Thin pancakes are soaked with the creamy softness of cheese and the rich flavor of fish, while fresh dill adds subtle herbal notes. This treat is perfect for cozy family lunches as well as formal events. It can be served as a standalone dish or as an elegant appetizer. The harmony of textures and richness of flavors make this pie an unforgettable gastronomic experience, and its simple ingredients allow even those without culinary skills to prepare it.
1
For the pancakes, mix all the ingredients with a whisk. If the sour cream is too runny, add more flour to make the batter sticky in consistency, but not too much. This amount of batter makes 6-7 pancakes.
- Water: 300 ml
- Sour cream 15%: 2 tablespoons
- Salt: 0.5 teaspoon
- Sugar: 2 tablespoons
- Chicken egg: 1 piece
- Wheat flour: 6 tablespoons
- Baking soda: pinch
2
After the pancakes cool, assemble the pie in layers: pancake, cheese, salmon, dill. Dill is not in every layer (in the first, in the middle, and on top for decoration).
- Buko (fresh curd cheese): 150 g
- Lightly salted Atlantic salmon: 250 g
- Young dill: to taste
