Pancakes with salmon
6 servings
75 minutes
Ilya Karpaev, chef of the restaurant Kislovsky Taste & Place, shared the recipe with us.
1
Add yeast and sugar to room temperature milk. Stir slightly and let it 'rest' for 30 minutes.
- Dry yeast: 10 g
- Milk: 1 l
- Sugar: 4 tablespoons
2
Melt the butter in a water bath.
- Butter: 250 g
3
When the yeast starts to bubble, gradually add the flour and gently mix the dough with a whisk to avoid lumps.
- Wheat flour: 600 g
4
Add melted butter to the dough and mix. Let it rest for 40 minutes.
- Butter: 250 g
5
Stir the dough with a whisk every 15-20 minutes.
6
Heat the pan.
7
Fry the pancakes on both sides. They must bubble while cooking.
8
Chop the dill, dice the garlic, and add it to the young cream cheese.
- Dill: 20 g
- Garlic: 2 cloves
- Cream cheese: 400 g
9
Add cream and mix well. Season with salt and pepper to taste.
- Single cream 10% fat: 40 ml
- Salt: to taste
- Ground black pepper: to taste
10
Cut the salmon and cucumber into thin strips.
- Smoked salmon: 400 g
- Cucumbers: 200 g
11
Spread the ready pancakes well with cream cheese, dill, and garlic. Add salmon and cucumber.
- Cream cheese: 400 g
- Dill: 20 g
- Garlic: 2 cloves
- Smoked salmon: 400 g
- Cucumbers: 200 g
12
Use plastic wrap to roll the pancakes into a tube and leave in the fridge for 2 minutes to let the cream set.
13
Take out from the fridge and cut the pancakes into small rolls. Decorate with red caviar.
- Red caviar (salmon roe): 100 g
