Rye pancakes with herring forshmak
4 servings
45 minutes
Recipe from Alexander Anoshkin, chef of Lark Café.
1
Mix kefir, rye and wheat flour, and 4 eggs.
- Kefir (3.2%): 800 ml
- Rye flour: 140 g
- Premium-grade wheat flour: 140 g
- Chicken egg: 8 pieces
2
Add sugar, salt, baking powder, and 120 grams of ghee to the dough. Mix thoroughly.
- Sugar: 40 g
- Salt: 4 g
- Baking powder (raising agent): 4 g
- Ghee (clarified butter): 320 g
3
Heat the pan and fry the pancakes.
4
Next is forshmak. Clean the herring and separate it into boneless fillets.
- Canned herring: 160 g
5
Boil 4 eggs hard.
- Chicken egg: 8 pieces
6
Chop the onion into small cubes and pour hot water over it.
- Onion: 80 g
7
Soak the bread in melted milk.
- White bread crumb (soft interior): 120 g
- Milk: 200 ml
8
Drain the water from the bowl with the onion and transfer it to a dish.
9
Place the herring on top.
- Canned herring: 160 g
10
Squeeze the bread crumb from the milk and add it to the herring with onions. Also, add 200 grams of ghee, 4 hard-boiled eggs, pickled apples, and apple vinegar.
- White bread crumb (soft interior): 120 g
- Ghee (clarified butter): 320 g
- Chicken egg: 8 pieces
- Soured (fermented) apples: 100 g
- Apple cider vinegar: 4 ml
11
Blend until smooth. The forshmak is ready.
12
Place the forcemeat on the pancakes and garnish with boiled quail eggs and dill.
- Quail egg: 4 pieces
- Dill: 1 sprig