Pancake pie with salmon and soft cheese
All these pies and cakes have one thing in common - the consistency of the filling and the thickness of the pancakes. Pancakes should be non-yeast and very thin. But to start them with milk or water is a matter of taste. I usually make them dairy.
The cream should not be too thick so that it is well distributed over the surface of the pancake and evenly absorbed into it, or too liquid so that it does not flow out and the cake (pie) does not break. That's all the tricks.
Ingredients
Servings 8-10- 20 unleavened pancakes, 22–24 cm in diameter
- 300 g lightly salted salmon (or any other fish, even herring)
- 200 g soft Fetax cheese
- 100–150 g sour cream
- 1 large bunch greens (parsley, cilantro, green onion, dill)
- 2-3 garlic cloves
- 1 hot red pepper, optional
- 100 g butter
- red caviar for decoration
Cooking
Step 1
Cut the fish into thin slices. Mix cheese with sour cream, finely chopped herbs, chopped hot peppers and garlic. Beat with a blender into a homogeneous creamy mass. Sour cream can be added a little more or a little less, depending on its fat content.
Step 2
Put the warm pancake on a flat plate covered with foil so that you can then wrap the cake in this foil. Spread the pancake with melted butter, then cheese cream.
Step 3
Put the fish on the cream, cover with the next pancake. So, layer by layer, assemble the cake until something runs out first. Grease the top pancake with oil.
Step 4
Wrap the assembled cake in foil and refrigerate for 2-3 hours so that the layers are well saturated and bonded to each other. Before serving, remove the foil, decorate the top with fish, caviar and green leaves.