Rye Pancakes with Herring Spread
Baking and Desserts | Russian cuisine
⏳ Time
40 minutes
🥕 Ingredients
18
🍽️ Servings
6
Description
This recipe was shared with us by Chef John Smith from a local café.
Ingredients
- Kefir - 20 fl oz
- Coarsely Ground Rye Flour - 3.7 oz
- Wheat Flour - 3.7 oz
- Chicken Egg - 6 pieces
- Salt - to taste
- Sugar - 1.1 oz
- Baking Powder - 0.1 oz
- Vegetable Oil - 1 fl oz
- Ghee - 9.5 oz
- Herring - 4.2 oz
- Pickled Apples - 2.6 oz
- Apple Cider Vinegar - 0 fl oz
- Nut crumb - 4.2 oz
- Clarified Butter - 5 fl oz
- Onion - 2.1 oz
- Ground Black Pepper - to taste
- Quail Egg - 2 pieces
- Dill - to taste
Step by Step guide
Step 1
First, prepare the batter for the pancakes. Combine rye flour and wheat flour, then add salt, sugar, and baking powder.
Step 2
Gradually add the kefir while continuously stirring.
Step 3
Then add 3 eggs, vegetable oil, and 120 grams of ghee.
Step 4
Mix everything thoroughly.
Step 5
Heat a skillet and fry the pancakes on both sides until cooked through.
Step 6
Prepare the forshmak. To do this, clean the herring and separate it into boneless fillets.
Step 7
Peel the onion and chop it into small cubes. Pour boiling water over it to remove the bitterness.
Step 8
Soak the bread crumbs in milk and let them sit for about 5–10 minutes.
Step 9
Boil 3 eggs hard.
Step 10
Combine the herring, onion, apple, vinegar, boiled eggs, well-drained bread crumbs, and 150 grams of ghee.
Step 11
Blend until smooth.
Step 12
Season with pepper to taste.
Step 13
Top the ready pancakes with the herring spread and garnish with halved quail eggs and sprigs of dill.
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