Pancake pie with salmon
10 servings
80 minutes
The salmon pancake pie is a true culinary masterpiece inspired by European cuisine traditions. The combination of thin, airy pancakes and tender salmon creates an astonishingly harmonious flavor enhanced by spicy cheese, horseradish, and fragrant turmeric. This pie is not just a treat but a genuine gastronomic journey revealing the richness of textures and shades. The salmon soaked in salt, spices, and a light vodka aroma becomes even more tender while the cream cheese with horseradish and turmeric adds a spicy depth to the taste. The finishing touch is an airy cream with dill and caviar that gives the pie a festive and exquisite appearance. It is best served slightly cooled to keep the layers distinct and the texture perfect. The salmon pancake pie is an ideal choice for special occasions when you want to impress guests and enjoy truly refined flavors.
1
Making pancakes: Separate 3 eggs into yolks and whites. Whisk the yolks with sugar until white. Add sour cream (300 g) and beat until smooth. Gradually add flour, mixing thoroughly.
- Chicken egg: 6 pieces
- Sugar: 25 g
- Sour cream 42%: 350 g
- Wheat flour: 400 g
2
Gradually pour beer into the resulting mass and mix thoroughly with a mixer to avoid lumps. After the beer is finished, continue mixing the dough by adding sparkling water to achieve a consistency of low-fat sour cream. Cover the dough and place it in a warm place for 40 minutes.
- Beer: 500 ml
- Sparkling water: 100 ml
3
Whip the remaining egg whites with salt to a stiff foam and gradually add to the dough, mixing thoroughly.
- Chicken egg: 6 pieces
- Salt: 1 teaspoon
4
Grease a well-heated pan with oil and bake pancakes. The pancakes should be thin and even.
- Vegetable oil: 30 ml
5
Preparing the filling: slice the salmon fillet as thinly as possible, cutting across the fibers. Season each slice with salt and freshly ground pepper. Cover with plastic wrap and refrigerate for 30 minutes. Then, sprinkle the fish with vodka, cover again, and let it sit at room temperature for another 45 minutes.
- Salmon: 700 g
- Salt: 1 teaspoon
- Ground black pepper: pinch
- Butter: 30 g
6
Grate the cheese on a fine grater and divide it into two parts: 1/3 and 2/3.
- Cream cheese: 500 g
7
Mix 1/3 of the beer with horseradish.
- Creamed horseradish: 3 tablespoons
8
Separate the yolks from the whites of 3 eggs. Whisk the yolks with 250 ml of cream, seasoning with salt and pepper. Add 7 tablespoons of whipped yolks to the cheese with horseradish. Mix well.
- Chicken egg: 6 pieces
- Heavy cream 35% fat: 500 ml
- Salt: 1 teaspoon
- Ground black pepper: pinch
9
Pour ground turmeric into a dry pan and toast for 2 minutes, stirring constantly. Add turmeric and the remaining 2/3 of the cheese to the remaining yolk-cream mixture and mix.
- Turmeric: 10 g
10
Cut a double layer from baking paper for the bottom of the mold. Line it and grease with melted butter.
- Butter: 30 g
11
Layer the pancakes: pancake; thin layer of cheese with horseradish; salmon; pancake; cheese with turmeric and again pancake, cheese with horseradish, etc.
- Salmon: 700 g
12
Cover the dish with foil, tightly folding the edges. Then place the dish in a preheated oven at 200 degrees for 15 minutes.
13
Then remove the foil, grease with the remaining sour cream, and bake for another 20 minutes.
- Sour cream 42%: 350 g
14
For decoration: remove the dill stems and chop it as finely as possible.
- Dill: 15 g
15
Whip 250 ml of very cold cream into a fluffy foam, gently fold in dill and caviar (any red caviar can be used).
- Heavy cream 35% fat: 500 ml
- Dill: 15 g
- Red caviar (salmon roe): 100 g
16
You can decorate the whole pie, but keep in mind that the cream will run quickly on a warm pie. You can decorate each portion separately. The pie cuts better when it cools down a bit.