Pancake recipe with salmon. Pancakes with salted fillings, pancakes with salmon

The way to a man's heart runs, as you know, through the gastrointestinal tract, but how thorny it is, if a gourmet has become your chosen one. But is it worth despairing, because our women are both into the fire and on the horse, and in general they are not afraid of anything, it was just such desperate wives of ours that pancakes with salmon were invented. Well, yes, in order to feed the peasant with various differences and conquer with delicious delicacies, where else can he find such a magician.

About the ancient Slavic origin of pancakes, not a single fairy tale has already been composed, and not a single song has been sung. But few people know that pancake rolls with salmon are no other, but the most modern recipe, a kind of parody Japanese rolls, which, by the way, appeared only in 1973.

Yes, yes, and you shouldn't be so surprised, and you shouldn't argue that ordinary people used to make cakes with red caviar for Shrovetide before. Everything is so, but not so. The current recipes for this dish, whatever one may say, are based precisely on Japanese sweets, which, by the way, only gives them a certain charm, originality and unsurpassed deliciousness. In addition, it is this factor that allows you to experiment with the filling as your heart desires.

Pancake rolls with salmon and cream cheese

Ingredients

Pancakes:

• - 1 glass + -
• - 2 pieces + -
• - 3 tbsp. l. + -
• - 400 ml + -
• - 1/4 tsp. + -
• - 1/2 tbsp. l. + -

• Light salted salmon- 200 g + -
• Purchased processed processed cheese- 200 g + -

Preparation

1. For pancake dough we need a deep bowl. The best way to make a pancake base is to use a mixer. This unit will not leave any chance for lumps, and our products will turn out to be thin, even and airy.
2. Drive the eggs into a bowl, add sugar and beat until foamy, then gradually, without turning off the mixer, pour in milk, add salt, flour and sunflower oil.
3. Put the frying pan on the fire and pour a little oil into it, when it heats up, pour 2/3 of the ladle dough into it and pour it over the entire bottom area. Fry on both sides.
4. Now let's get down to stuffing. Cut the salmon into small cubes. Grease the whole pancake with cheese, put the salmon on top of it and wrap it in a roll.

Each roll should be cut into 3 portions. You can decorate the dish with stuffed pancakes with a tomato rose and a sprig of dill.

Buckwheat and wheat pancakes with salmon and sauce. Holiday recipe

If you have weak nerves, then you better not take up these pancakes, as they are very difficult to bake. But for those who are not afraid of such a prospect, we recommend making this incredibly tasty and tender appetizer, which will undoubtedly become the main dish on the table.

Pancakes

• Buckwheat flour - 100 g;
• Wheat pancake flour - 3 tablespoons;
• Granulated sugar - ½ tsp;
• Salt - ¼ tsp;
• Dry yeast - ½ tsp;
• Milk - 250 ml;
• Chicken eggs - 2 pcs.;
• Water - ½ tbsp.;

Sauce

• Mayonnaise - 1.5 tablespoons;
• Sour cream - 1.5 tbsp. or kefir - 3 tablespoons;
• Dill greens - 1/2 bunch;
• Canned horseradish - 1/2 tablespoon;

Filling

• Salted salmon - 350 g;

Preparation

1. First of all, we need to prepare the pancake dough. To do this, sow all the flour, add eggs, salt and sugar to it. The yeast should be diluted in slightly warmed milk, wait 3-4 minutes and pour into the dough. All constituent elements must be thoroughly mixed and diluted. warm water, achieve the required consistency. After that, we leave our mixture to stand for 30 minutes.
2. While the baking base is settling, so as not to waste time, we begin to prepare the sauce. Mix sour cream and mayonnaise, add horseradish and finely chopped dill to them and, if necessary, add salt to taste. For lovers of garlic, you can add chives passed through a press to its groove.
3. Cut the salmon into small strips.
4. Now the time for frying has come, we heat up a greased frying pan and pour a portion of the dough onto it. It is more advisable to fry small pancakes, since they are extremely difficult to turn over, break and crumble. If you still cannot fry on both sides, then turn the heat to a minimum and fry the cakes on one side.
5. And now all the buckwheat cakes are fried, and we can start filling them. Grease each pancake with sauce and put the salmon on it, roll it up.

You can decorate the rolls with herbs and lemon slices.

Pancake rolls with salmon and cucumber

This option resembles just the same rolls with cucumber, however, instead of nori seaweed, we have pancakes. Mmm, an unsurpassed delicacy, lick your fingers.

Ingredients

• Wheat flour - 175 g;
• Dry yeast - 1.5 tsp;
• Butter - 50 g;
• Cream cheese - 150 g;
• Milk - 375 ml;
• Chicken egg - 1 pc .;
• Sugar - 2 tsp;
• Salt - ¼ tsp;
• Lightly salted salmon - 200 g;
• Cucumbers - 1 pc.;
• Dill - 2-3 branches;

Preparation

1. Mix yeast and sugar with warm milk. Then we wait until the dough rises.
2. Sow flour into a deep bowl, pour in milk with yeast and stir by adding salt.
3. The dough should be allowed to stand in the heat for 2 hours, it should bubble well and, as it were, rise.
4. We need to mix the egg yolk with softened butter and after a couple of hours we mix this mass with the dough, and again leave it for half an hour.
5. During this time, beat the whites, and after half an hour we also mix into the dough. The consistency should be liquid, if it does not spread over the pan, then add water.
6. We bake pancakes in a well-heated frying pan, greased with oil.
7. While the finished cakes are cooling, we start filling. Cut the salmon into thin but large slices, wash the cucumber, peel and cut into strips.
8. Grease the pancake with cream cheese, put a couple of fish slices on it, on top of which a cucumber and chopped greens are laid.
9. Roll the cake and cut into portioned rolls.

Having laid out the rolls beautifully on a plate, sprinkle them with sesame seeds. Since our pancakes were not sweet, soy sauce can be served with the rolls.

Taking a seemingly very simple product, and slightly improving it, you can wonder how it turns into an original and completely new dish. A living example of this is pancakes with salmon, because adding to them some kind of sauce or, for example, avocado, pineapple or tomato, we get amazing results. delicious appetizer... Grate cheese on top of the finished rolls with rice and fish and put in the oven for 10 minutes, here's another author's recipe.

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This article will focus on one of the delicacies made with red fish. Pancakes stuffed with salmon is truly royal dish! Usually, to make this dish even tastier, delicate curd cheese is added to the filling to the red fish.

Pancakes with salmon and curd cheese

The pancakes themselves can be made both in water and in milk. The recipe for pancakes with milk is classic: flour, milk, eggs, vegetable oil, salt. Sugar is not added to such a dough, as we make salty pancakes with salted filling.

Would you like colorful pancakes ?:

• - If you add turmeric to the pancake dough, then such pancakes will be bright yellow
• - If you add cocoa or coffee, then the pancakes will be chocolate color
• -If freshly squeezed juice is added to the dough, the pancakes will be red
• - Z they will be green if you add spinach juice or any greens of parsley, cilantro, dill to the dough
• - Orange dough can be obtained by adding carrot juice.

Such delicious multi-colored pancakes with milk will always cheer you up. In addition to salmon, the filling can be made from lightly salted salmon or trout.

Pancakes stuffed with salmon and cheese can be layered with a lettuce leaf, cut into strips fresh cucumber, fresh cabbage and herbs. Pancakes with salmon and cucumber will be very beautiful if wrapped in a roll and cut lengthwise. The classic version of such pancakes is pancakes sandwiched with salmon and any soft tender curd cheese such as Philadelphia or mascarpone. When served, such pancakes also look very appetizing if they are wrapped in a roll, cut lengthwise and put on a plate in two layers, garnished with lemon.

These pancakes are made very quickly and look very festive! First you need to bake the pancakes as usual on both sides of the pancakes. Spread the pancake and brush it with soft curd cheese. Then put pieces of red fish on it and wrap in a roll. You need to cut such a roll in the form of barrels in the width of the size of rolls. On top of these rolls of pancakes with salmon, you can put a little red caviar. Decorate pancakes with salmon and caviar with mint and red pepper.

To prepare this version of pancakes with salmon, you need to grease the finished fried pancake with soft cheese, put a leaf of lettuce on top, and then one piece of salted salmon cut into a block. Wrap each pancake in a roll and serve such rolls of pancakes with salmon, laying them in several layers on a plate.

I like these pancakes because the filling is fried here with sour cream or cream and it turns out very tasty! First you need to cut onion half rings or less. Fry it in vegetable oil, add red fish, freshly defrosted and cut into small pieces, and fry the onion and fish until the fish is cooked. Next, you need to add a little cream or sour cream, mix thoroughly, salt, pepper and let it sweat for 2-3 minutes. Then add chopped dill or cilantro to the filling, as well as a little cabbage, chopped into small pieces. Serve the pancakes stuffed with salmon by collecting a bag from each pancake, first putting the filling in the middle and tying the pancake bags with a cheese pigtail.

Pancake cake with salmon recipe

The easiest and no less beautiful way to serve pancakes with salmon is to make pancake cake with salmon filling. To do this, you need to prepare the filling. Young green onions chop very finely and mix with salted tender curd cheese. Leave a few onion feathers for decoration. Put the baked pancake on a dish, grease it with cottage cheese and green onion filling. Put thinly sliced ​​pieces of salmon on top. Then again put the pancake on top, also grease it with the prepared filling on top of which put pieces of salmon. Thus, repeat again until you run out of pancakes or filling. Grease the last top pancake with cottage cheese and garnish with feathers of young green onions.

I think now to the question of how to cook pancakes with salmon in all their variety, you know the answer for sure!

Pancakes with butter

It will take very little time to bake pancakes with salmon and cream cheese at home. You just need to bake the dough, cool it slightly, grease it with cheese, spread the fish on top, roll it into a tube or envelope, pack it in a bag or cut it into thin rolls and voila! The sumptuous meal is ready.

How to make pancakes with salmon and cream cheese in milk at home

Pancakes made with salted salmon and soft cheese filling are very tender, juicy and melting. The bright taste of the fish is harmoniously combined with the thin dough, and the creamy filling gives the filling pleasant, refined notes.

Pancakes with chicken in a creamy sauce

Required Ingredients:

• eggs - 5 pcs.
• wheat flour - 375 g
• milk 2.5% - 750 ml
• salt - ½ tsp
• granulated sugar - 2 tablespoons
• butter - 70 g
• slightly salted salmon - 300 g
• cream cheese- 450 g

Step-by-step instruction

Thin pancake rolls with cream cheese and salmon

The originality of this dish lies primarily in its presentation. Pancakes, beautifully cut in half and tied with a feather of fresh green onions, look spectacular even on the festive table and quite successfully cope with the role savory snacks to an aperitif, low alcohol cocktails or white wines.

Pancakes with butter

Required Ingredients:

• milk - 600 ml
• water - 400 ml
• eggs - 3 pcs
• sugar - 1 tablespoon
• salt - ½ tsp
• melted butter - 3 tablespoons
• soda - ¾ tsp
• wheat flour top grade- 250 g
• salmon - 250 g
• cream cheese - 250 g
• avocado - 1 pc
• fresh cucumber - 1 piece
• green onions - 1 bunch

Step-by-step instruction

1. Sift flour into a deep container.
2. Pour milk in a thin stream, add eggs, grated with salt and sugar and mix thoroughly until smooth.
3. In a hot frying pan, bake thin, elastic pancakes, put in a pile and cover with a lid so that they do not dry out.
4. Grease the chilled pancake with soft cream cheese, place a slice of salmon and vegetables (finely chopped avocado and cucumber) next to it. Wrap the dough in a tight tube and cut it in half with a sharp knife.
5. Decorate green onions or fresh herbs and serve.

Pancake pouches with salmon and cream cheese in caviar sauce

This recipe is simply created for true gourmets who appreciate exquisite food and effective presentation, even in such familiar dishes as pancakes made from milk dough.

Required Ingredients:

For the test

• baked milk - ½ l
• flour - 150 g
• egg - 1 pc
• vegetable oil - 2 tablespoons

For filling

• salmon - 330 g
• cream cheese - 450 g
• green onions - 1 bunch

For the sauce

• cream 30% - 250 ml
• white wine - 50 ml
• red caviar - 3 tbsp
• butter - 50 g
• salt - ¼ tsp
• ground black pepper

Step-by-step instruction

1. Place milk, eggs, sugar and salt in a deep container and beat in an airy foam.
2. Sift the flour through a kitchen sieve, add in small portions to the liquid base and stir thoroughly. Pour in odorless vegetable oil and leave the dough to breathe for 10-15 minutes.
3. Heat the pan well, grease with oil, bake the pancakes until golden brown on each side and cool slightly on a plate.
4. Pour the cream into a small saucepan and simmer under a lid over low heat for 5 minutes. Add wine and boil, stirring all the time for another 5 minutes, so that the excess liquid evaporates. Add butter, add a little salt and pepper.
5. Cut the salmon into elongated thin cubes and place in hot cream. Stir, cover and simmer for 3-4 minutes. Then remove from the stove and cool.
6. Place a teaspoon of cream cheese and a few pieces of fish in the center of each pancake. Connect the edges of the dough and gently tie with a feather of green onions.
7. Add red caviar to the sauce and mix gently. Put the pancake bags on portioned plates, pour over the sauce and serve.

Rolls in butter with salmon

Salmon rolls are not only a very tasty dish, but also a tribute to modern culinary traditions. They look catchy on the table, do not get lost among other delicacies and have a bright, rich taste. To enhance the aroma, you can add spices to the dough or season the filling with seasoning with aromatic Italian herbs.

Required Ingredients:

• skim milk - ½ l
• fine wheat flour - 210 g
• eggs - 3 pcs
• butter - 100 g
• salt - ½ tsp
• sugar - 1 tablespoon
• salmon - 350 g
• cream cheese
• spices

Step-by-step instruction

1. Grind sugar, salt and eggs, add to milk room temperature and mix.
2. Sift the flour and add it to the liquid base, pour in the butter melted in the bath and beat with a mixer until completely homogeneous.
3. Leave the dough for half an hour in a warm place to dissolve all the ingredients.
4. Pan with non-stick coating heat, pour a portion of the dough onto the bottom and let it spread evenly over the surface.
5. Fry pancakes quickly on both sides until golden brown, put on a dish and chill.
6. Grease each pancake with plenty of cream cheese on the inside, sprinkle with your favorite spices, put slices of salmon on top, roll into tight rolls, put in a food container and send to the refrigerator for 2-3 hours to soak.
7. After the lapse of time, cut the pancakes into neat identical rolls with a well-sharpened knife with a wide blade and serve with liquid sauce or mayonnaise.

How to bake pancakes with cream cheese and salmon, video instruction

On Shrovetide, salty fillings for pancakes are beyond competition - fish, caviar, mushrooms and cheese. In this collection of recipes you will find best recipes delicious pancakes with unsweetened fillings

1. Pancakes with salmon and cream cheese

Pancakes filled with cream cheese, dill and lightly salted salmon

Ingredients

Eggs 3 pcs.
milk 300 ml
flour 160 g
vegetable oil 2 tablespoons
a pinch of salt

For filling:
cream cheese 180 g
lightly salted salmon 100 g
dill 3-4 branches

1. Beat eggs with a whisk, add salt. Then add flour, gently grind so that there are no lumps.

2. Gradually pour milk into the dough, stirring constantly, avoiding the formation of lumps. When all the milk is mixed with the flour mixture, add vegetable oil to the dough.

3. Bake thin pancakes in a greased frying pan.

4. Prepare the filling. Finely chop the dill and mix with the cream cheese.

5. Put cheese mass on each pancake, spread fish slices on top. Roll the pancakes into rolls.

2. Pancakes with caviar

Cooking pancakes from thin dough with caviar and butter

Ingredients

Eggs 3 pcs.
sugar 50 g
flour 250 g
butter 60 g

A pinch of salt
milk 400 ml
vegetable oil 60 ml
red caviar 200 g

Mix eggs with salt, sugar and half of milk, mix everything and add flour. After that, pour in the rest of the milk to obtain the desired consistency and add vegetable oil there, so that the pancakes are easier to fry. Fry pancakes on both sides until golden brown.

Put the finished pancakes in a stack on a plate, greasing each pancake with melted butter.

On each pancake, put about a tablespoon of red caviar, distribute it evenly over the pancake and roll the pancakes into a roll

3. Pancakes with mushrooms and cheese

Cooking thin pancakes with mushrooms, herbs and cheese

Ingredients

Butter 70 g
eggs 3 pcs.
milk 200 ml
grated parmesan 40 g
flour 100 g
salt, pepper to taste

Nutmeg to taste
champignons 500 g
green onions 5-6 stalks
vegetable oil
dill and parsley 1 bunch
processed cheese with herbs 200 g

Melt 50 g of butter. Separate the yolks from the proteins and mix with the Parmesan, salt, pepper and season with nutmeg.

Pour in flour, grind until homogeneous mass, leave for 15 minutes. Gradually pour in milk, stirring constantly. Finely chop the greens. Beat the whites with salt, at the end of beating, add the herbs and mix to the dough.

For the filling, cut the green onion into rings. Cut the mushrooms into slices and fry in vegetable oil until the liquid evaporates. Add the remaining butter, green onions, salt and pepper. Pour in 100-150 ml of water, add melted cheese, boil the sauce a little.

Fry pancakes in vegetable oil, serve with mushrooms

4. Pancakes with herring

Recipe for delicious pancakes with Norwegian herring and garlic

Ingredients

Lightly salted Norwegian herring fillet 8 pcs.
flour 100 g
milk 500 ml
eggs 4 pcs.

Finely grated garlic 1 tbsp
butter 100 g
salt to taste

1. Beat eggs with milk, add salt, flour and chopped garlic. Mix thoroughly so that no lumps remain.

2. Let the dough stand at room temperature for 30 minutes.

3. Cut herring fillets into thin slices, add salt to taste and fry on both sides.

4. Place the pieces of herring in a star-shaped skillet, pour over the dough and bake on both sides until the pancake is lightly browned.

5. When serving the dish, sprinkle with herbs

5. Pancakes with potatoes and mushrooms

Pancakes with mashed potatoes and mushrooms

Ingredients

Milk 1 l
egg 1 pc.
soda 1 tsp
flour 3.5 cups
sugar 1 tsp

Potatoes 4 pcs.
champignons 200 g
onion 1 pc.
salt, pepper to taste

Beat the egg with 1 tsp. sugar and a pinch of salt. Add milk and beat with a mixer. Gradually add flour and soda, continuing to beat.

In a preheated pan with vegetable oil pour out the dough and distribute it throughout the pan. Fry pancakes on both sides.

To prepare the filling, boil the potatoes in salted water until tender and make mashed potatoes from them. Peel and chop the champignons, finely chop the onion and fry until golden crust... Add mushrooms to the onion and simmer until all the liquid has boiled away. Mix mushrooms and potatoes, add salt and pepper.

Put the cooled filling on each pancake and wrap it. Serve hot pancakes with sour cream

Pancakes with salmon: TOP-5 recipes

Thin pancakes with salmon - excellent holiday snack to Shrovetide. Can be used various additives for the filling: spinach, eggs, olives, sour cream, fresh herbs. The result is always excellent!

1. Stuffed pancakes with smoked salmon

Cooking pancakes stuffed with smoked Norwegian salmon, sour cream and dill.

Ingredients

For pancakes:
eggs 4 pcs.
flour 300 g
milk 500 ml
a pinch of salt

For the filling: a pinch
smoked salmon 200 g
sour cream 300 ml
fresh dill 1 bunch
ground pepper to taste

Prepare pancake dough. Mix flour and salt, add half of the milk and beat thoroughly in a blender (make sure there are no lumps).

Add remaining milk and eggs. Let the dough stand for 15 minutes and then cook thin pancakes.

Cut salmon into cubes, mix with sour cream and finely chopped dill, add pepper. Wrap the filling in pancakes. You can serve the dish with fresh herbs

2. Pancakes with smoked salmon and sour cream

Norwegian pancakes stuffed with salmon, capelin roe and fresh cucumber

Ingredients

For pancakes:
eggs 4 pcs.
flour 200 g
milk 600 ml
melted butter 50 ml
chopped dill and parsley 3 tbsp
salt to taste

For filling:
cucumber 1 pc.
smoked salmon 250 g
sour cream 300 ml
capelin caviar 2 tsp
lemon juice 1 tbsp
salt and pepper to taste

Thoroughly mix together all the ingredients except the herbs (make sure there are no lumps). Leave the dough for 30 minutes.

Add greens to the dough and prepare thin pancakes. Cut the cucumber lengthwise into two, peel the seeds with a spoon and cut into small cubes. Mix the cucumber with chopped smoked salmon and sour cream, season with lemon juice, salt and pepper.

Fill the pancakes with the filling and roll up. The dish can be decorated with herbs

3. Rolls of pancakes with salmon and cream cheese

Recipe for pancake rolls stuffed with curd cheese, pickled cucumbers and red fish

Ingredients

For the test:
flour 1 cup
1 1/3 cups milk
eggs 2 pcs.
sugar 1 tbsp
vegetable oil 1 tbsp

A pinch of salt
For filling:
cream cheese 200 g
slightly salted salmon 150 g
pickled cucumbers 3-4 pcs.
dill 3-4 branches

1. Stir milk, sugar and salt.

2. Beat eggs with a whisk.

3. Sift flour into a separate bowl, add beaten eggs and mix well.

4. While stirring, pour in the milk. You should get a homogeneous dough without lumps. Add vegetable oil and mix thoroughly.

5. Heat the pan well and grease it with vegetable oil. Pour a portion of the dough into the pan and spread it in a thin layer throughout the pan.

6. Fry the pancakes on both sides until golden brown.

7. Thoroughly mix cream cheese and finely chopped dill. Cut the pickled cucumbers lengthwise into thin slices.

8. Spread curd cheese on the pancakes. Put a slice of salmon on one edge of the pancake, put a cucumber on the fish. Roll up and chill for an hour. Cut each pancake into rolls 3-4 cm high

4. Spicy pancakes with salmon and egg

Recipe for thin spicy pancakes stuffed with eggs, salmon and sour cream with an egg and fish garnish

Ingredients

For pancakes:
flour 6 tablespoons
cold vegetable broth 3 tbsp
butter 1 tbsp
eggs 4 pcs.
egg whites 2 pcs.
finely chopped parsley 2-4 tbsp
finely chopped dill 2-4 tbsp
For filling:
finely chopped white leek 1 pc.

Butter 1 tablespoon
sour cream 200 ml
smoked salmon 200 g
eggs 3 pcs.
chopped dill greens 2-4 tbsp
ground pepper to taste
For garnish:
chopped dill greens 3 tablespoons
shredded boiled eggs 2 pcs.
smoked salmon 3 slices

Prepare pancakes by mixing flour, vegetable broth, butter, eggs and egg whites. Add finely chopped parsley and green onions to the resulting mass. Leave the dough for 5-10 minutes and prepare the filling.

Mix the leeks and softened butter, add sour cream and leave for a few minutes. Then add salmon, cut into thin strips, chopped eggs and finely chopped dill. Season with salt and ground pepper.

Fry the pancakes and wrap the filling in them. Serve the dish with a side dish by simply mixing the ingredients beforehand

5. Spinach pancake canapes with Norwegian salmon mousse

This appetizer is easy and simple to prepare, and its taste will certainly delight you and your guests.

Ingredients (for 4 servings):

200 g lightly salted Norwegian salmon
360 ml milk
200 ml of water
50 ml vegetable oil
70 g sugar
10 g salt
210 g flour
3 eggs
100 g spinach
100g cream cheese (Philadelphia)
100 g butter

Cooking method:

To prepare the dough, mix milk, water, butter, sugar, salt, flour and eggs and knead. Grind the spinach leaves with a blender and add to the dough. Prepare pancakes. Grind the salmon with a blender and mix with cream cheese and butter until smooth. Spread mousse on the pancakes layer by layer, refrigerate for 30 minutes, then cut into portions

Pancakes are a primordially Russian folk dish, beloved by everyone. There are a lot of fillings for them: cottage cheese, jam, meat, vegetables. And tender, slightly salty original pancakes with salmon will appeal to everyone, without exception. They will be a good treat on weekdays, as well as a great snack for a holiday: for example, for the New Year or Maslenitsa. From the recipes presented, you can definitely choose the most suitable one.

Pancakes with salmon and cucumber

Pancakes with salmon with the addition of fresh cucumber and capelin roe have a fresh, exquisite taste... They are very satisfying and delicious. And by detailed recipe you can make them quite easily.

To make tortillas using this recipe, prepare the following foods:

for the test:

• eggs - 4 pieces;
• flour - 200 grams;
• milk - 600 ml;
• butter (melted) - 50 ml;
• salt to taste;
• parsley and dill (greens must be chopped) - 3 tbsp. spoons;

For filling:

• smoked salmon - 250 grams;
• fresh cucumber - 1 piece;
• capelin caviar - 2 tsp;
• sour cream - 300 ml;
• salt, pepper - to taste.

1. Mix all the ingredients for the dough, except the dill and parsley. Leave the dough for half an hour. Then add finely chopped greens to it and cook thin tortillas in a hot skillet.
2. Next, get to work on the filling. To do this, cut the cucumber in half lengthwise, free it from the seeds and cut into small cubes. Mix cucumber cubes with sour cream and smoked red fish (chopped), season to taste with pepper, lemon juice, salt (if necessary).
3. Fill pancakes with filling, roll up, cut into portioned pieces obliquely.

Spicy pancakes with red fish

You will like this recipe if you like various spices. So that you can make tortillas according to this recipe, prepare:

for the test:

• wheat flour - 6 tbsp. spoons;
• cold vegetable broth - 3 tbsp. l .;
• eggs - 4 pcs.;
• egg whites - 2 pieces;
• parsley, dill - 3-4 tbsp. spoons;

For filling:

• smoked salmon - 200 grams;
• eggs - 3 pieces;
• butter - 1 tbsp. spoon;
• sour cream - 200 ml;
• leeks - 1 white part;
• dill - 3-4 tbsp. spoons;
• salt pepper.

You can make pancakes with salmon like this:

1. First, combine the eggs, egg whites, vegetable broth, butter, flour. Put chopped greens in the mass, let the dough stand for 10-15 minutes. To avoid clumping, use a whisk or, at worst, a blender.
2. For the filling, combine softened butter, leeks, then add sour cream. The mass should be left for 5-10 minutes. After that, add red fish, finely chopped eggs and dill, cut into small thin strips, add salt and pepper to your taste.
3. Fry the pancakes in a pan and fill them with the filling. These pancakes are best served with a garnish of minced eggs, herbs and salmon slices (all ingredients are simply mixed).

Pancakes with salted salmon

Pancakes, the main filling of which is salted salmon, are very delicate in taste and quite satisfying. After using them, a pleasant aftertaste remains, which makes you want to try them again and again.

You can make these pancakes from the following set of products:

for the test:

• milk - 2 glasses;
• eggs - 2 pieces;
• flour - 2 cups;
• sugar - 1 tbsp. spoon;
• vegetable and butter oil - 2 tbsp. l. and 1 tsp. respectively;
• salt;

For filling:

• lightly salted salmon - 200 grams;
• cream cheese - 200 grams;
• greens.

You can make pancakes with salted salmon according to the following instructions:

1. Mix eggs with salt and crystal sugar, pour in some of the milk and mix again. While stirring, add the pre-sifted flour, and then the remaining milk, ½ vegetable oil and mix well so that the mass is homogeneous.
2. Leave the dough for 10-15 minutes. After baking, pancakes in a preheated frying pan greased with vegetable oil. Coat each finished pancake with butter.
3. Start working on the filling: cut the salted salmon into thin slices, finely chop the greens. Spread the pancake with soft cream cheese, and top with salted salmon slices and sprinkle with herbs.
4. Roll the prepared pancakes with salted salmon tightly into rolls. Before serving, cut them into 2-3 pieces across and garnish with herbs.

Pancakes with salmon and mushrooms

The combination of fish and mushrooms is quite daring. But this does not mean at all that this recipe has no right to exist. On the contrary, many will like these pancakes.

To prepare them, use the following products:

• milk - 1.5 liters;
• flour - 440 grams;
• sour cream - 200 grams;
• champignons - 150 grams;
• eggs - 3 pieces;
• sugar - 1 tbsp. spoon;
• Gruyere cheese - 50 grams;
• smoked salmon - 2 slices;
• butter - 60 grams;
• vegetable oil - 2 tbsp. spoons;
• lemon - ½ piece;
• salt, pepper - to taste.

You can cook them like this:

1. Beat eggs with sugar and salt, add 1 liter of warm milk, vegetable oil and 400 grams of flour. The dough should be like liquid sour cream in consistency. Bake the pancakes and let them cool.
2. For the filling, peel and thinly cut the mushrooms, add the juice of ½ lemon and 20 grams of butter and salt to taste. Fill with sweat over low heat.
3. For béchamel sauce, melt 40 grams of butter and, with frequent stirring, add flour - 40 grams, stir for 2 minutes, then add 0.5 liters of milk, keep for 10 minutes on low heat and stirring continuously, pepper to taste. You can add a pinch of nutmeg to add a special flavor to the sauce.
4. Cut the salmon into thin slices, add the mushroom filling and 2/3 of the béchamel sauce to the fish, mix well.
5. Put the filling on the pancakes: fillet of red fish and mushrooms. Roll them up. Put the resulting rolls on a baking sheet. Mix sour cream with 1/3 of the béchamel sauce and grated cheese, pour this sauce over the pancakes and hold in the preheated oven for 3 minutes.
6. Serve these cakes hot.

The filling for salmon pancakes can be salted salmon combined with cream cheese, avocado, fresh cucumber, dill and other ingredients. Try, experiment, invent new recipes for pancakes with salmon. And then, perhaps, you will become the author of masterpiece cakes.

Prepare in a special way. To begin with, the pancakes themselves (potato or wheat) are baked, then the filling of salmon and cheese is already prepared.

Potato pancakes

Ingredients:

• butter - 100 g
• cream - 200 ml
• wheat flour - 1 ½ cups
• potatoes - 1 ½ kg
• sugar - 1 tablespoon
• salt - 1 tbsp. spoon

How to make potato pancakes:

1. Peel potatoes, rinse and boil.
2. Make mashed potatoes, add cream, butter, sugar, salt. Stir the puree well and leave to cool.
3. After 20 minutes, when the mass has cooled, add flour to it and stir the hard dough. Separate one small piece from the dough and roll it out with a rolling pin.
4. Put a frying pan on the fire, pour in a small amount of vegetable oil. When the oil is hot, fry the pancakes until golden brown on both sides.
5. The potato pancakes are ready!

Wheat pancakes

Ingredients:

• milk - 2 glasses
• wheat flour - ½ kg
• sour cream - 1 glass
• butter - 200 g
• salt to taste

How to make wheat pancakes:

1. Melt the butter in a saucepan, pour into a bowl. Warm milk and sour cream to room temperature and pour them into a bowl of butter. Stir.
2. Sift flour. Gradually adding flour to a bowl, make a hard dough. Cut one piece from the dough, roll it out with a rolling pin.
3. Bake the pancakes on both sides in a preheated and oiled skillet.
4. Wheat pancakes are ready!

Pancake filling

Norwegian-style filling for pancakes with salmon and cheese: recipe number 1

Ingredients:

• cream cheese - 100 g
• salmon - 50 g
• green onions - 3 sprigs
• dill greens - 4 branches
• cilantro

1. Chop the onion, dill and cilantro finely. You can add other greens at your discretion.
2. Heat cream cheese to room temperature. In this case, you need to achieve the consistency of thick sour cream.
3. Pour the chopped greens into the cheese, stir. Chop the fish finely.
4. Take one of the cooked pancakes, spread cheese with herbs on it, put salmon on top and.
5. Fill the rest of the pancakes in the same way.
6. You can serve pancakes to the table immediately or after they are infused in the refrigerator.

Norwegian-style filling for pancakes with salmon and cheese: recipe number 2

Ingredients:

• fresh salmon - 200 g
• mayonnaise - 3 tbsp. spoons
• lemon - 1 pc.
• capers - 3-4 pcs.
• gherkin - 1 pc.

How to make the stuffing for pancakes with salmon and cheese the Norwegian way:

1. Cut fresh salmon into small pieces and marinate in lemon juice for 30-40 minutes.
2. Fry the fish in a preheated pan with vegetable oil until golden brown.
3. Chop gherkins and capers, mix with mayonnaise. Stir the sauce well.
4. Grease pancakes with sauce, add fish and fold into envelopes.
5. Before serving, you can leave the pancakes to brew for 30 minutes: this way they will turn out to be more juicy and aromatic.

If in pre-revolutionary Russia only aristocrats, diplomats and foreign guests feasted on pancakes with salmon, today times have changed. Many housewives ...

Pancakes with salmon: recipe, features and recommendations

From Masterweb

24.05.2018 12:00

Pancakes can be deservedly called business card Russian cuisine. Moreover, not only the variety of fillings for pancakes amazes, but also great amount recipes for the preparation of the delicacy itself. Historians claim that the first recipes for pancakes appeared in ancient Russia in the tenth century. It turns out that the Russian tradition of pampering its guests with pancakes goes back a thousand years.

"Where are the pancakes, here we are?"

This is exactly what an old Russian proverb says. Agree, we really cook pancakes for the arrival of guests, relatives or for the holidays. That is, where thin fragrant pancakes appear, there will definitely be people. Pancakes have long gathered people at celebrations, birthdays, anniversaries, weddings. And even pancakes are put on the memorial table.

The dish is prepared very quickly, does not require special, hard-to-reach or expensive products. Pancakes are delicious on their own and with a filling. Experienced housewives, however, say that delicious thin pancakes do not work the first time, but with experience and skill everything comes.

Today I would like to talk about one thing especially delicious dish, where the main role of course pancakes are played. These will be delicious salmon rolls. The pancakes for this recipe are baked very quickly. Even a novice hostess is guaranteed to cope with the task at hand.

Pancakes with salmon and cucumber

There are thousands of recipes for making pancakes in the world. Each family has its own, such as "as the grandmother cooked." But we offer you a versatile and proven way to bake delicious pancakes. The dish turns out to be quite low-calorie, hearty and nutritious.

Required Ingredients:

• 1.3-1.5 cups wheat flour;
• the same glass of warm milk (better homemade);
• one chicken egg;
• a little vegetable oil;
• salt to taste.

For the filling you will need:

• 360 g salmon;
• fresh cucumber;
• fresh herbs.

Recipe for making pancakes with salmon and cucumber

First, we are preparing the base for fish roll... We sift into a container wheat flour and immediately add a pinch of salt. All dry ingredients are thoroughly mixed together. Now it's time to add milk and egg. If we add the second product at once and all, then it is better to pour in the milk gradually, controlling the consistency of the pancake dough.

If it is too thick, you can add more milk than indicated in the ingredients list. If there is no milk, then it can always be replaced with warm water. After mixing the dough, there should be no lumps. In order for them to finally disperse, experienced housewives advise letting it brew for about an hour.

The dough is infused, and we are busy with the filling. Here things are even faster and easier than with the test. Be sure to check the fish for bones before slicing. Agree who will like to eat pancakes with salmon and bones. If you find the remains that have not been removed by the manufacturer, then remove them with tweezers. Then carefully separate the fish part from the skins unnecessary in cooking.

To cut the fish quickly and easily, freeze it a little before cutting. We need the pieces long, but thin. You can also lubricate the knife with vegetable oil for easy cutting. This will also give the fish and the salmon pancakes themselves additional flavor and aroma. Half a lemon squeezed onto sliced ​​fish will add a touch of flavor.

We bake pancakes

For baking, experienced hostesses are advised to choose high-quality pans. It is better if it is an old grandmother's cast-iron frying pan, on which nothing has ever burnt or will burn. If it is not available, then give preference to heavy, thick-walled dishes with high edges.

To prevent the pancakes from sticking to the surface, it must be thoroughly calcined before pouring the dough. The better the pan is preheated, the faster you will bake a stack of delicious pancakes. For thin pancakes, use an incomplete ladle. Spread the dough evenly but quickly over the skillet.

To make the pancake elastic and pliable when rolled into a roll, it is recommended to fry it quickly. A pancake that lingers in the pan for too long is a rubbery food that even delicious filling will not save.

We form a roll

Let's move on to filling. For the filling, we need not only fish cut into long strips, but also slices of the same shape fresh cucumber... You can leave the skin on. We also recommend chopping more fresh fragrant greenery... To make the taste more intense, piquant and even spicy, you can mix mayonnaise with garlic in a separate bowl and anoint pancakes with this sauce. On a pancake smeared with mayonnaise, lay out a long slice of fish and spread cucumber strips next to it. We turn into a roll. You can leave it to stand for a while, or you can immediately cut it into portions and serve.

Salmon and cream cheese

If you want more delicate taste, then instead of pancakes with crispy cucumber, prepare pancakes with salmon and cream cheese. You can take absolutely any recipe for pancake dough. Instead of salmon, you can take any other lightly salted red fish. V classic recipe there is Philadelphia cheese, but if one is not at hand, then it can be replaced with any creamy and even curd cheese.

Ingredients:

• 280 g salmon;
• 320 g cream cheese;
• a clove of garlic;
• fresh herbs.

After the pancakes are baked, let them cool slightly. Then coat thoroughly with cream cheese, as they say, sparingly. Fish is laid out on the cheese in random order. Sprinkle with fresh herbs on top (chop it finely). Pancakes can be formed in the form of a roll, or envelopes can be made. Everything will depend on your imagination.

Tender than tender

There is another "gentle" recipe for pancakes with salmon. This option is much tastier (judging by the reviews) than the above. In addition, it will also be dietary, as opposed to where a fairly fatty cream cheese or mayonnaise is used. We are talking about pancakes, where the freshest soft avocado and the same tender and aromatic red fish are used as the filling.

For cooking you need:

• pancakes;
• red fish;
• a couple of tablespoons of low-fat sour cream;
• a couple of drops of lemon juice;
• fresh soft avocado;
• greens;
• caviar (for serving).

In a separate small bowl, mix sour cream, finely chopped greens, a pinch of salt. You can add some horseradish or ground red pepper for spice. Put the mixture in the refrigerator for ten minutes.

We wash the avocado fruit, remove the skin, remove the pit and cut the pulp into small strips. Pancakes are taken already cooled, greased sour cream sauce... Lay the fish slices mixed with avocado slices on top. We wrap the roll. We cut it into portioned wedges. Put some caviar on top of each piece.

Filling options

• Pancakes with salmon, red caviar, cream cheese.
• Salmon and several types of cheese.
• Pancakes with salmon, mushrooms and sour cream.
• Norwegian salmon with mayonnaise and capers.
• Sun-dried tomatoes, fish, ginger, herbs and garlic.
• Cilantro, braised young cabbage, green onions and fish.
• Pancakes with salmon and quail eggs.

There can be as many fillings as you like. Everything will depend on the imagination of the cook and the products in the refrigerator.

Kievyan street, 16 0016 Armenia, Yerevan +374 11 233 255

Have you ever met your guests with pancakes with salmon and cream cheese? If so, then the applause that sounded in honor of the mistress-needlewoman is well known to you, because almost no one manages to remain indifferent to this delicacy. If not, we advise you to immediately correct this annoying gap in your culinary education by cooking and tasting exquisite dish who do not hesitate to include the best restaurants in the world in their menu. Trust me, you won't regret it. You want crepes that are firm enough to hold the filling securely, yet soft and tender to match the aristocratic spirit of salmon. It's not difficult to cook these.

Ingredients:

10 minutes 40 minutes

• 500 ml milk some successfully replace it with sparkling water, which will decorate future pancakes with many cute tiny holes
• 300 g flour wheat or rye
• 2 pcs egg
• 1 tbsp sugar
• 2 tbsp vegetable oil
• 0.5 tsp salt
• 150 g salmon fillet or other red fish
• 250 g cream cheese or curd
• 1 bundle Dill
• 3 pcs green onion

Instructions

In recipes, one important detail is rarely indicated: in order for pancakes with salmon and cream cheese to be rolled without problems, they should not be too thick. It is convenient to spread jam and honey on plump, ruddy cakes, but it is better not to use them in "origami pancake". Consider this fact.

If after the words about best restaurants your enthusiasm faded away, and the price tags of elite cheeses and delicious fish flashed in your memory, we hasten to reassure you: pancakes with curd cheese and salmon are quite a democratic dish. That is, if you are eager to impress guests with exquisite taste and financial opportunities allow, you can, of course, use expensive mascarpone, Philadelphia or ricotta. But if this option does not suit you, you can safely use the less pretentious Almette for the filling or just cottage cheese mixed with a spoonful of sour cream. At worst, even simple processed cheese will do. Budgetary, affordable, tasty. And even if the best houses in London would not approve of your choice - what's the difference?

By the way, what kind of cheese do you need - creamy or cottage cheese?

Both can be used with equal success. The first (mascarpone, philadelphia), as the name implies, is made from cream, has a more delicate texture and is more often used in desserts, but on occasion it can make a good company for red fish. The second (ricotta) is made from whey. It looks more like cottage cheese, often has a salty flavor and goes well with both pancakes and salmon.

Salmon itself can be replaced with any high-quality red fish - salmon, trout, pink salmon, chum salmon, sockeye salmon. Moreover, it is permissible to take both slightly salted and smoked fish fillets, both options are equally tasty.

Serving cooked food beautifully is also a kind of art, because we get the first impression of a delicacy with the help of sight. In order for the guests to salivate after the first glance at the set table, the pancakes need to be properly arranged.

Roll up - simple and no frills.

A couple of these rolls - and any guest will be full

Put the fish cut into cubes in the middle of the pancake, roll it into a tube and cut into 3-4 pieces. It will turn out original roll pancake with salmon and cheese.

Almost like a sushi restaurant

Mix the filling in a separate cup, place exactly in the center of the pancake, pick up the edges and fasten with a feather of green onion.

Effective presentation!

Video: Pancake cake with red fish and cheese

A festive version of the recipe for making pancakes with salmon and curd cheese from the Marina Mikhina channel:

Pancakes with salmon are a great thing! They can be prepared for festive table, and to modest friendly gatherings, and just in the mood, when you suddenly want to pamper yourself with something special. And of course, they should be right at the Pancake Week. Isn't it time for you to make a shopping list with the obligatory points about salted fish and soft cheese? Shrovetide is just around the corner!