Pancakes with Mackerel Pâté and Herbs
Baking and Desserts | Russian cuisine
⏳ Time
25 minutes + 1 hour
🥕 Ingredients
8
🍽️ Servings
4
Description
Pancakes with mackerel pâté and herbs
Ingredients
- Hot smoked pink salmon - 1 piece
- Pomegranate Seeds - 1 piece
- Lemon-Pepper Mix - to taste
- Semi-soft cream cheese - 7.1 oz
- Spinach - 1.8 oz
- Olive Oil - 1 fl oz
- Salt - a pinch
- Thin Crepes - 8 pieces
Step by Step guide
Step 1
Prepare all the ingredients.
Step 10
Slice the rolls diagonally.
Step 11
Garnish the rolls with pomegranate seeds and green leaves.
Step 2
Remove the skin from the mackerel. Take out the backbone and all the small bones.
Step 3
Place the fish fillet in a blender, add cheese, spices, and a pinch of salt. Blend until smooth.
Step 4
Cut off the top of the pomegranate and make incisions on the skin where the membranes are located.
Step 5
Divide the pomegranate into sections and remove the seeds. To avoid splattering juice all over the kitchen, you can do this by submerging the pomegranate in a bowl of water.
Step 6
Set aside a few seeds, then squeeze the juice from the remaining ones by wrapping them in cheesecloth and thoroughly mashing with a potato masher.
Step 7
Add 50 ml of juice to the fish with cheese to enhance its color and add some acidity; the rest can simply be enjoyed as a drink.
Step 8
Spread the resulting mixture over the pancake, top with spinach leaves (set aside a little for serving), and roll the pancake into a spiral. Repeat this process with all the pancakes and place them in the refrigerator for 2 hours.
Step 9
Fry the rolls in vegetable oil until golden and crispy, then drain on a paper towel to remove excess oil.
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