Rye pancakes with forshmak
6 servings
40 minutes
The recipe was shared with us by Lark Cafe chef Alexander Anoshkin.
1
First, knead the dough for pancakes. Combine rye and wheat flour, add salt, sugar, and baking powder.
- Rye flour: 105 g
- Wheat flour: 105 g
- Salt: to taste
- Sugar: 30 g
- Baking powder (raising agent): 3 g
2
Gradually add the kefir while constantly stirring.
- Kefir: 600 ml
3
Then add 3 eggs, vegetable oil, and 120 grams of ghee.
- Chicken egg: 6 pieces
- Vegetable oil: 30 ml
- Ghee (clarified butter): 270 g
4
Mix everything thoroughly.
5
Heat the pan and fry the pancakes on both sides until cooked.
6
Prepare forshmak. For this, clean the herring and separate it into boneless fillets.
- Herring: 120 g
7
Peel and chop the onion into small cubes. Pour boiling water over it to remove bitterness.
- Onion: 60 g
8
Pour milk over the bread crumb and let it sit for 5-10 minutes.
- White bread crumb (soft interior): 120 g
- Baked (scalded) milk: 150 ml
9
Boil 3 eggs hard.
- Chicken egg: 6 pieces
10
Combine herring, onion, apple, vinegar, boiled eggs, well-squeezed bread crumb from milk, and 150 grams of ghee.
- Herring: 120 g
- Onion: 60 g
- Soured (fermented) apples: 75 g
- Apple cider vinegar: 3 ml
- Chicken egg: 6 pieces
- White bread crumb (soft interior): 120 g
- Ghee (clarified butter): 270 g
11
Blend until smooth.
12
Season with pepper to taste.
- Allspice: to taste
13
Place the forcemeat on the ready pancakes and garnish with halves of quail eggs and sprigs of dill.
- Quail egg: 2 pieces
- Dill: to taste