Pancake week. A great variety of pancakes and with various fillings. Small and large, pancakes and crackers, yeast and sweet. But there is also a guest option: with this one is not ashamed to either visit or host them. It looks good and tastes unusual pancake pie with salmon.
Red fish has always been considered a delicacy, unless you, of course, live in the Primorsky Territory. Dishes with it invariably evoke associations with the holiday and the arrival of guests. Salmon is very nutritious and healthy, it restores strength and underweight well, contains more than twenty minerals, many vitamins, almost all groups, and its meat is rich in protein and unsaturated fatty acids, in particular Omega-3, which controls blood cholesterol .
In order to prepare a pancake pie with salmon, we will learn how to choose the right fish. More often it is a carcass subjected to freezing, it should be without distortions and breaks, the skin is of a uniform color, without gusts and without spots. The cut meat is dark red, the smell is brackish fish. To save money and not to buy ready-made slightly salted fillet, you can cook it at home. Defrost the fish in the refrigerator on the lower shelf, avoiding sudden changes in temperature. We cut it, and cut the fillet 1 cm thick and put it on the tray with the sides. Sprinkle with a pinch of salt, then sugar. For sophistication, you can squeeze lemon juice and add a spoonful of vodka. We pickle it in the refrigerator for two days.
In order for the pancake pie with salmon to work out well, we must also prepare pancakes. To do this, you need the following ingredients: wheat flour - 250 grams, 2 eggs, 100 grams of kefir, 1 teaspoon of sugar, 150 grams of chilled boiled water. Sift the flour through a fine-mesh sieve into a deep bowl (when sifting, the product is saturated with oxygen, so the pancakes will be more airy and porous). In a separate bowl, beat the eggs with a mixer in the foam and pour into the flour. Kefir is mixed with sugar and allowed to stand for 15 minutes in a warm place (kefir contains yeast and so we slightly activate them).
Add water to flour, and then kefir. All components are kneaded with a mixer from the wall for 4-5 minutes, so that lumps do not form. Let the test brew. At this time, gluten swells, which then externally affects the appearance of pancakes, and later on their taste. Choose a pan with a thick bottom (preferably cast iron) with a diameter of 20-23 cm, grease it with vegetable oil and heat over medium heat. Pour the dough into a hot pan, distribute it in an even layer, shaking the pan. Bake a pancake on each side for 2 minutes. We spread it on a flat dish so that the edges do not jam and cover with a lid so that the pancake does not become brittle. From the test should be 6-8 pieces.
Next, we will prepare a cream-impregnation for our dish “pancake pie with salmon”. To do this, you need the following ingredients: pasty cream 150 grams, 2 tablespoons of sour cream or fat cream (from 20%), dill greens - 100 grams. Mix cheese with sour cream and give it an even more delicate, spreading consistency. Wash the greens, dry and chop finely.
Now we will collect a pancake pie with salmon together from all the components. Put the pancake on a flat dish and grease it with the prepared cream, put the fish fillet and sprinkle with dill, do the same with all the pancakes. Grease the top pancake with cream and decorate. To do this, twist three roses from the salmon fillet and lay them on a sprig of dill. If there is caviar, then we will give an even more refined and colorful look, sprinkling it with this delicious scattering, if they are preliminarily greased with vegetable oil, then the eggs will not dry. We place in the refrigerator so that the pancake pie with salmon is soaked for 1-1.5 hours. This is how we prepared the Laurent pie with salmon, or rather its very close analogue with Russian flavor and folk traditions.
Happy Shrovetide!