Buckwheat Pancakes with Salmon
Baking and Desserts | Russian cuisine
⏳ Time
1 hour
🥕 Ingredients
14
🍽️ Servings
4
Description
If the pancakes are made in advance, they can be reheated individually in the oven or on a dry skillet, turning them into thin, crispy galettes that pair well with the aforementioned salmon or any other savory (caviar, cheese, herring, mushrooms) or sweet topping.
Ingredients
- Buckwheat Groats - 5.3 oz
- Sour Cream - 3.5 oz
- Chicken Egg - 1 piece
- Vegetable Oil - 5 tablespoons
- Dry yeast - ¼ teaspoon
- Sugar - a pinch
- Ocean salt - a pinch
- Salmon - 7.1 oz
- Lemon - ½ piece
- Dill - 1 bunch
- Olive Oil - 2 tablespoons
- Green peppercorns - 15 pieces
- Wheat Flour - 3.5 oz
- Milk - 12 fl oz
Step by Step guide
Step 1
Dissolve the yeast in warm milk.
Step 2
Sift the flour together with salt and sugar.
Step 3
Add the egg and milk with the dissolved yeast, and mix the batter (it should have the consistency of liquid sour cream). Let it rest for half an hour, or preferably overnight in the refrigerator.
Step 4
Heat a little vegetable oil in a skillet and fry the pancakes.
Step 5
Finely chop the dill.
Step 6
Squeeze the juice from half a lemon.
Step 7
Prepare the marinade by combining olive oil with lemon juice, chopped dill, and black pepper.
Step 8
Thinly slice the salmon and marinate for about 10 minutes.
Step 9
Serve the buckwheat pancakes with salmon and sour cream.
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