Pancakes with Smoked Fish
Baking and Desserts | Author's cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
16
🍽️ Servings
6
Description
Pancakes with smoked fish
Ingredients
- Milk - 17 fl oz
- Chicken Egg - 2 pieces
- Sugar - 1 tablespoon
- Wheat Flour - 7.1 oz
- Vegetable Oil - 1 fl oz
- Activated Baking Soda - a pinch
- Hot smoked pink salmon - 10.6 oz
- Semi-soft cream cheese - 6.3 oz
- Scallions - 0.2 oz
- Dill - 0.4 oz
- Capers - 0.2 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Ghee - 0.9 oz
- Pork fat - 1 piece
- Sour Cream - to taste
Step by Step guide
Step 1
Prepare all the ingredients.
Step 2
In a mixing bowl, pour in the milk, add 1 egg, 1/4 teaspoon of salt, sugar, baking soda, 25 ml of vegetable oil, and flour. Mix until smooth. Refrigerate for 1 hour.
Step 3
Boil 1 egg hard, cool it down, and grate it.
Step 4
Shred the smoked fish into flakes, removing the skin and bones.
Step 5
Chop the dill and onion.
Step 6
Pat the capers dry with a paper towel and chop them finely.
Step 7
In a bowl, combine the fish, capers, herbs, and cream cheese. Season with salt and pepper to taste.
Step 8
Preheat the crepe pan and grease it with a piece of lard.
Step 9
Pour in the pancake batter, cook for 1–2 minutes, then flip and cook for another 30 seconds. Repeat this process for all the pancakes.
Step 10
Wrap the fish filling in the prepared pancakes.
Step 11
Fry the pancakes in clarified butter.
Step 12
Serve hot with sour cream.
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