Pancakes with salmon
3 servings
40 minutes
Pancakes with salmon are an exquisite dish of European cuisine that combines delicate thin pancakes with the rich flavor of smoked salmon and fresh herbs. The history of this recipe traces back to the traditions of Russian and French cooking, where pancakes served as a base for gourmet fillings. Salmon, being a delicacy fish, adds a touch of elegance, while cottage cheese with dill provides freshness and softness to the taste. The envelopes fried in egg acquire a crispy crust, making the dish particularly appetizing. Pancakes can be served as an appetizer or main course, accompanied by greens or sauces. This is an ideal option for a festive dinner or refined breakfast where the harmony of flavors highlights gastronomic sophistication.
1
Beat 3 eggs with sugar or salt, add 1/2 tsp baking soda, pour in 600 ml of milk, and gradually add 300 g of flour until the consistency of liquid sour cream.
- Chicken egg: 4 pieces
- Sugar: to taste
- Salt: to taste
- Baking soda reacted with acid: 0.5 teaspoon
- Milk: 600 ml
- Wheat flour: 300 g
2
Fry thin pancakes.
3
Add 1 tsp of chopped dill to 250 g of grainy cottage cheese.
- Cottage cheese: 250 g
- Chopped dill: 1 teaspoon
4
Cut the pancake into 4 pieces and top with: basil, crumbled cottage cheese, salmon, and wrap it like an envelope.
- Basil: 1 bunch
- Cottage cheese: 250 g
- Cold-smoked salmon: 200 g
5
Beat 1 egg and dip the envelopes on both sides. Fry.
- Chicken egg: 4 pieces