Rye Pancakes with Herring Forcemeat
Baking and Desserts | European cuisine
⏳ Time
45 minutes
🥕 Ingredients
17
🍽️ Servings
4
Description
Recipe by John Smith, chef at The Cozy Café.
Ingredients
- Kefir - 27 fl oz
- Coarsely Ground Rye Flour - 4.9 oz
- Wheat Flour - 4.9 oz
- Chocolate eggs - 8 pieces
- Salt - 0.1 oz
- Sugar - 1.4 oz
- Baking Powder - 0.1 oz
- Vegetable Oil - 1 fl oz
- Ghee - 11.3 oz
- Canned Mackerel in Oil - 5.6 oz
- Pickled Apples - 3.5 oz
- Apple Cider Vinegar - 0 fl oz
- White bread - 4.2 oz
- Milk - 7 fl oz
- Onion - 2.8 oz
- Quail Egg - 4 pieces
- Dill - 1 sprig
Step by Step guide
Step 1
Mix kefir, rye flour, wheat flour, and 4 eggs.
Step 2
Add sugar, salt, baking powder, and 120 grams of ghee to the batter. Mix thoroughly.
Step 3
Heat a skillet and fry the pancakes.
Step 4
Next, prepare the forcemeat. Clean the herring and separate the fillets from the bones.
Step 5
Boil 4 eggs hard.
Step 6
Dice the onion into small cubes and soak in hot water.
Step 7
Soak the bread in melted milk.
Step 8
Drain the water from the bowl with the onion and transfer it to a mixing bowl.
Step 9
Then add the herring.
Step 10
Squeeze the soaked bread to remove excess milk and add it to the herring with the onion. Also, add 200 grams of ghee, the 4 hard-boiled eggs, pickled apples, and apple cider vinegar.
Step 11
Blend until smooth. The forcemeat is ready.
Step 12
Spread the forcemeat on the pancakes and garnish with boiled quail eggs and dill.
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