Pancakes with smoked fish
6 servings
90 minutes
Pancakes with smoked fish are an exquisite symbiosis of tender dough and the vibrant taste of the sea depths. This dish is inspired by the tradition of pairing pancakes with various fillings, but here the classic takes on a new shade. Hot-smoked salmon adds a rich aroma with a hint of saltiness, while cream cheese provides tenderness and softness. Capers, dill, and green onions create a balance of flavors, making each bite delightful. Pancakes fried in clarified butter become golden brown, crispy on the outside and melting inside. Such a treat is perfect for an elegant breakfast or festive table, offering a subtle play of flavors and textures. Serve with sour cream – it adds freshness and softness while highlighting the smoky spice of the fish.
1
Prepare all the ingredients.
2
Pour milk into the mixer bowl, add 1 egg, 1/4 teaspoon of salt, sugar, baking soda, 25 ml of vegetable oil and flour. Mix until homogeneous consistency. Refrigerate for 1 hour.
- Milk: 500 ml
- Chicken egg: 2 pieces
- Salt: to taste
- Sugar: 1 tablespoon
- Baking soda: pinch
- Vegetable oil: 25 ml
- Wheat flour: 200 g
3
Boil 1 egg hard, cool it down, and grate it.
- Chicken egg: 2 pieces
4
Shred the smoked fish into flakes, removing the skin and bones.
- Hot-smoked pink salmon: 300 g
5
Chop the dill and onion.
- Dill: 10 g
- Spring onion: 5 g
6
Dry the capers on a paper towel and chop finely.
- Capers: 7 g
7
Mix fish, capers, herbs, and cream cheese in a bowl. Add salt and pepper to taste.
- Hot-smoked pink salmon: 300 g
- Capers: 7 g
- Dill: 10 g
- Spring onion: 5 g
- Cream cheese: 180 g
- Salt: to taste
- Ground black pepper: to taste
8
Heat the pancake pan and grease it with a piece of fat.
- Pork fatback: 1 piece
9
Pour the pancake batter, fry for 1-2 minutes, then flip and fry for another 30 seconds. Fry all pancakes this way.
- Wheat flour: 200 g
10
Wrap the fish filling in the ready pancakes.
- Hot-smoked pink salmon: 300 g
- Capers: 7 g
- Dill: 10 g
- Spring onion: 5 g
- Cream cheese: 180 g
11
Fry pancakes in melted butter.
- Clarified butter (ghee): 25 g
12
Serve hot with sour cream.
- Sour cream: to taste