Snack pancake cake with red fish. Pancake cake with salmon: a cold appetizer for the holiday

Pancake cake with salmon is a perfect appetizer or main course. It is prepared on simple dinners, family holidays and luxurious celebrations. The highlight of the cake is that it harmoniously combines all types of flavors - slightly sweet pancakes, salty mayonnaise or delicate creamy layer, spices and salty fatty salmon.

The basis of the dish is pancakes. They can be rye, corn, buckwheat or wheat, made from mixed flour. Depending on the filling used, they are baked thin or fluffy, mixed with yeast, kefir or soda.

The main component of the layer is lightly salted or smoked salmon. It is usually combined in various combinations with mayonnaise, hard and soft cheese, sour cream, fresh or dried herbs, a large assortment of vegetables and pickles, mushrooms and seafood.

In order to ultimately make a pancake cake with salmon that is not only tasty, but also attractive in appearance, you will have to work hard. All pancakes for the dish should be the same thickness and size, and the filling should have a uniform consistency or thin, uniform cutting. When layering pancakes, it is important to coat their edges well, otherwise the cake will turn out “humpbacked”. If the household has dishes with a removable bottom for baking confectionery, then it can be used to assemble the cake. This way its sides will be as smooth as possible.

Another nuance in preparing this dish concerns the use of mayonnaise. Some housewives add a lot of it, mistakenly making a “reserve” for impregnation, as if in puff salads. You can’t do this, the cake will turn out very greasy and practically inedible. To create the filling, usually just a couple of spoons of mayonnaise is enough, and even better, instead of ready-made sauce, use its substitutes - sour cream with herbs and mustard, soft or processed cheese with spices, etc. and so on.

Below are a few interesting recipes pancake cake with salmon for different occasions.

Pancake cake with salmon and cottage cheese

A delicate appetizer of thin wheat pancakes stuffed with lightly salted fish, cottage cheese and dill. Since the salmon is chopped according to the recipe, it is not at all necessary to buy red fish fillets for the dish; you can get by with inexpensive preserves based on it.

List of ingredients:

Dough:

Wheat flour – 3 tbsp.
Chicken egg – 2-3 pcs.
Milk – 500 ml.
Salt.
Sugar – 1 tbsp. l.
Vegetable oil for dough – 50 ml.

Filling:

Cumin optional.
Vegetable oil for frying – 50 ml.
Lightly salted salmon – 100-150 g.
Salty grain curd– 200 g.
Sour cream – 100-150 g.
Garlic – 1-2 cloves.
Salt.
Dried or fresh herbs dill.
Black pepper.

Cooking method:

In a blender bowl, beat together chicken eggs, wheat flour, milk, salt, vegetable oil and sugar until received batter no lumps.
Heat a pancake pan (pancake maker), drop a little oil on it and pour in one ladle of batter. Quickly spread it over the surface.
Allow the pancake to brown well and turn to the other side. Bake about 10-12 pancakes.
It is good to strain the salted cottage cheese from the cream, if it was in the filling, and place it in a blender bowl. Add crushed garlic with a pinch of salt or cumin, dill, spices and lightly salted salmon.
Also strain the sour cream from excess moisture, hang it in a piece of gauze for a couple of hours, and add a spoonful to the filling, keeping an eye on the consistency.
After each spoon of sour cream, beat the filling. When it becomes pasty, taste and add salt or spices to taste.
Layer warm pancakes in a thin layer fish filling. The pancake cake can also be coated with the mixture on top and sides, and sprinkled with chopped dill.
Let the dish steep for about half an hour and serve with a side dish of fresh vegetables.

Pancake cake with salmon and soft cheese

This is a luxurious cake from fluffy pancakes with yeast, stuffed with salmon slices and soft cream cheese, whipped with gherkins and herbs. Cheese for snacks can be used like “Ricotta” or “Almette”, that is, any soft product without pronounced sweetness creamy taste. For example, with Mascarpone the dish will turn out completely different.

The quantity of products is indicated for 8-10 servings.

List of ingredients:

Dough:

Wheat flour – 3-4 tbsp.
Chicken egg – 2 pcs.
Fresh yeast – 20-30 g.
Sugar – 1.5 tbsp. l.
Sour cream – 1 tbsp. l.
Milk – 500-700 ml.
Vegetable oil – 50 ml.
Salt.

Filling:

Lightly salted salmon – 200 g.
Ricotta cheese – 300 g.
Gherkins – 4-6 pcs.
Fresh dill – 20 g.
Fresh parsley – 20 g.
Onions – 0.5 pcs.
Salt.
Pepper.
Table vinegar – 1 tbsp. l.
Boiling water – 1 tbsp.

Cooking method:

Warm up a glass of milk a little (so that your hand is warm, not hot, otherwise the yeast will die). Dissolve sugar, a spoonful of flour and yeast in it. Place in a warm place and wait until the mixture foams.
After this, beat two eggs into it, add butter and also slightly warmed milk, add flour and add one or two tablespoons of sour cream. Mix liquid, but at the same time thick dough.
Add a couple of drops of oil to a pancake pan and pour a ladle of batter onto it. Spread over the surface and let bake well on both sides.
Bake about 10-12 fluffy and golden brown pancakes.
Using a vegetable peeler, remove the skin from the gherkins. Finely chopped onion literally soak for a minute in a glass of boiling water with a spoon table vinegar. Drain everything well.
Place peeled gherkins, ricotta cheese, fresh herbs and scalded onions into a blender bowl. Beat in homogeneous mass.
Taste and season to taste.
Cut the salmon fillet into thin slices of equal thickness.
Layer fluffy pancakes with cheese mixture, arrange several pieces of fish evenly on top and cover with the next pancake.
Continue adding layers until you reach the desired height of the snack. Decorate to your liking and place in the refrigerator.
Let the cake sit for half an hour and serve.

Pancake cake with salmon, mushrooms and egg

A very hearty dish made from potato pancakes stuffed with lightly salted salmon, fried mushrooms and boiled eggs. Used as a layer mayonnaise sauce or its combination with sour cream in equal proportions. To reduce the calorie content of the cake, you can use cream cheese instead.

The quantity of products is indicated for 8-10 servings.

List of ingredients:

Dough:

Potatoes – 3 pcs.
Milk – 300 ml.
Wheat flour – 1-2 tbsp.
Chicken egg – 3 pcs.
Vegetable oil – 50 ml.
Sugar – 1-2 tbsp. l.
Salt.

Filling:

Lightly salted salmon – 150 g.
Chicken egg – 6 pcs.
Small oyster mushrooms – 200 g.
Butter – 100 g.
Garlic – 2-3 cloves.
Curd cheese – 200 g. or
Sour cream/mayonnaise mixture (50 to 50) – 150 - 200 g.
Greens optional.

Cooking method:

Boil the potatoes and mash them into a puree.
Pour in cold milk and beat with a mixer. After this, add the remaining ingredients: eggs, vegetable oil, flour, salt, sugar. These ingredients cannot be added to hot potato mixture - the flour will form lumps and the eggs will simply curl.
It should work out homogeneous dough with the consistency of thick sour cream.
Pour a little oil into a pancake pan and add a ladle of batter. Wait until it is well baked on the bottom and there are no liquid spots left on top. Turn over and achieve the same good golden brown on the second side.
Bake 10-12 bright yellow potato pancakes.
Cut the salmon fillet into thin slices.
Disassemble the rosettes of oyster mushrooms into individual mushrooms, cut off the lower rough part. Divide especially large specimens into several parts.
Heat a frying pan with butter and throw in 2-3 cloves of garlic, pressed with a knife directly into the peel.
Wait for a thick garlic aroma and fry in flavored oil mushrooms.
If after frying they turn out to be too greasy, you can dry them on a paper towel.
Boil chicken eggs and grate them, setting aside two yolks for decoration.
Place one pancake on a flat plate and coat it with mayonnaise or cheese layer. Spread evenly on top fried oyster mushrooms, pieces fish fillet and grated eggs, cover with a second pancake and repeat all over again.
Since they are used large pieces filling, then to get a perfectly smooth cake you will have to be careful, specially placing pieces of the next layer into the “pits” created after covering the previous layer.
Coat the top of the cake with a layer and sprinkle with crumbled yolks.
Let the dish sit for a while, garnish with literally a few green leaves and serve to the guests.

Pancake cake with salmon and caviar

A colorful holiday appetizer for special occasions or just for casual occasions. family lunch or dinner with homemade “goodies”. Both lightly salted and smoked salmon are suitable for this dish. The latter variety, combined with fresh cucumbers and thin sweet pancakes, creates a truly original taste. The concept of the dish was created based on Japanese cuisine, and specifically by analogy with rolls and sushi. Basically, it's a large flat roll without rice and with... wheat pancakes instead of nori.

The quantity of products is indicated for 8-10 servings.

List of ingredients:

Dough:

Wheat flour – 3-4 tbsp.
Chicken egg – 2 pcs.
Sugar – 1.5 tbsp. l.
Milk – 500-600 ml.
Vegetable oil – 50 ml.
Salt.

Filling:

Lightly salted or smoked salmon – 200 g.
Curd cheese – 200 g.
Fresh cucumber – 3 pcs.
Lemon zest - from one lemon.
Natural or alginic caviar – 1 jar.
Fresh onions in feathers – 30 g.
Salt.
Pepper.

Cooking method:

In a mixer bowl, combine chicken eggs, flour, vegetable oil, salt and sugar, and milk. Make a liquid pourable dough interspersed with butter.
In a pancake pan, bake 10-12 thin plastic pancakes with well-browned sides.
Peel the cucumbers and use a vegetable peeler to cut into long thin ribbons. Chop the onion very finely. Soft cheese mix with lemon zest.
Coat the first pancake with soft cheese. Arrange salmon slices, fresh cucumber ribbons randomly over it, sprinkle with chopped onions and cover with a second pancake.
Repeat everything again, only this time use natural or alginic caviar instead of salmon.
Cover the top of the cake with cheese, decorate with a scattering of caviar, a salmon rose, sprigs of herbs, a spiral of cucumber and a sprinkle of lemon zest.
Since the highlight of the dish is the crispy fresh cucumbers, then this cake is not infused, but served immediately. Otherwise, the cucumber ribbons will lose their elasticity within 20 minutes.

For festive table I suggest you cook something delicious snack cake with salmon. It is prepared very quickly and easily, does not require time for soaking, the taste is amazing, and it looks so beautiful and appetizing that it is difficult to resist the temptation and not bite off at least a piece. So, I’m sharing my original recipe for salmon pancake cake.

(1 pancake cake with salmon)

8 pancakes
300-400 gr. lightly salted salmon
600 gr. soft cream cheese
1 clove of garlic
1 tbsp. sour cream
small bunch of dill
small bunch of parsley
1 tsp red caviar for decoration

To prepare this appetizer, we need three main ingredients: pancakes, lightly salted salmon (trout) and cream cheese. We bake thick pancakes, yeast or kefir ones are ideal (follow the links, you can see step by step recipes pancakes).
It is best to salt salmon at home. The fish turns out tasty, elastic and much cheaper than store-bought. See the recipe here.
Cut the salted salmon into thin slices. We leave the most beautiful pieces for decorating the cake, the rest for filling - we will have two layers of salmon. By the way, we don’t eat the small and ugly scraps, but put them aside, we need them for the recipe.
We buy cream cheese like Philadelphia or mascarpone. It is not at all necessary to buy expensive brands; any locally produced soft cream cheese will do, it is important that the cheese is not too salty.
If the texture of the cheese is a bit dense, you can add one tablespoon of sour cream to soften it a little. It is not advisable to put more, otherwise the pancakes in the cake will move apart, which is not very good, because the cake should be solid.
We divide the cheese into three parts. We leave one part as is. Grind the second part (200 grams of cheese) in a blender along with small and ugly scraps of salted salmon. We will get a very tender and tasty light pink paste, which we use for the filling.
Mix a third of the cheese with finely chopped dill and a crushed clove of garlic. We add a little dill so that it only complements and does not interrupt the taste and aroma of the salmon. By the way, you can buy ready-made cream cheese with herbs, this is very convenient, especially when time is short.
So, the salmon is cut, three cheeses are ready, we can start assembling our pancake cake. I’ll say right away that the order of the layers doesn’t really matter, so here you can act at your own discretion.
So, put the thickest pancake on the bottom, grease it with that pink paste that we prepared from cheese and salmon trimmings. We make the layer not very thin, at least 3-4 mm.
Place the second pancake. Spread the pancake with cheese paste and herbs. The layer is also thick.
We put the third pancake. Spread it with white cheese. Here the layer can be made thinner, since it is only a connecting element. Place pieces of lightly salted salmon. Perfect option, when there is a lot of salmon and little “empty space”.
Important point! Be sure to coat the salmon pieces with cheese on top, since the fish itself will not stick to the pancake. And we need the cake to be whole.
Place the fourth pancake. Spread cheese paste with salmon.
Fifth pancake - spread a layer of cheese and herbs.
The sixth pancake is a thin layer of white cheese, on which we again place pieces of salmon. Don't forget to grease the fish with cheese on top.
Etc. We make the number of layers in the cake depending on the desired height of the cake and prepared products. Cover the last pancake, which will be the top of the cake, with cheese (white or green, whichever is left). Cover the edges with cheese.
Salmon pancake cake looks luxurious, very beautiful and very expensive when the entire cake, both on top and on the sides, is covered with salmon. But not everyone can afford such luxury, and, in general, it is not necessary, so I propose to make a more democratic design.
Sprinkle the sides of the pancake cake with finely chopped parsley, decorate the top with pieces of salmon, parsley leaves and red caviar. That's all, our pancake and salmon snack cake is ready! This cake can be served almost immediately.

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Reviews and comments:

In my family, everyone loves salmon. However, any lightly salted or smoked red fish is suitable for a pancake cake. I took pink salmon. It’s great that the paste for greasing the cakes is made with sour cream and not mayonnaise. Yes, I recommend adding mustard to the pasta itself for spiciness.

Alena, it’s a great idea for you to make pasta from lightly salted salmon and cream cheese. With her help, I made a pancake cake and other breakfast sandwiches. Very tasty and not as expensive as with just red fish. Thank you.

Olga, in addition to saving money, such a pancake cake turns out more tender than one made from salmon and pancakes)))

The cake looks simply amazing. I would never have guessed that it was made from pancakes and salmon. I think it will taste amazing too. I’m going to prepare such beauty for March 8th, I’ll pamper my husband, he also set a gorgeous table for me on Valentine’s Day, he’ll have a response)).

I made a pancake cake using your recipe as a basis, but just made it cheaper. Instead of cream cheese, I used cottage cheese, and to make the mass more plastic, I added a couple of spoons of sour cream. I didn’t have much salmon, so I ground it into a paste along with cottage cheese. I left only a few pieces for decoration. Nothing, even this economical option turned out to be very tasty and beautiful. The guests finished the whole cake in ten minutes.

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Well tell me, who doesn't like pancakes? Tender, airy and satisfying, they not only satisfy hunger, but also significantly lift your mood. If you want something sweet, serve the dish with condensed milk, golden aromatic honey, chocolate sauce. If you wish, you can even prepare a delicious cream - custard, butter, sour cream, milk and others - or for a change make a pancake cake with salmon. In the summer, when the market is in huge quantities for sale fresh fruits, don’t miss the opportunity to get an extra boost of vitamins. Buy red or black currants, cherries, raspberries, strawberries, finely chop the berries, sprinkle them powdered sugar and wrap in freshly baked pancakes.

As you can see, you can “play” with golden items as much as you like - the main thing is that there are all necessary products and my imagination did not let me down. Well, if your culinary muse suddenly leaves you, contact us for help. On this site you will meet a lot of interesting original dishes, ranging from light snacks to real masterpieces. Here you will find not only dishes that you can feed your family during the week. If you are organizing a grand celebration with big amount invitees, you are welcome - a thousand and one ideas are presented to your attention unusual desserts, meat dishes, cold soups and so on.

Well, now we propose to dwell in more detail on pancakes. For their preparation use milk, whey, kefir, mineral water. The further taste depends directly on the dough, as well as appearance dishes. So, thanks to eggs, the products turn out to be brown-golden and come out of the pan well; dairy products and soda give them fluffiness. You can use all kinds of ingredients as filling: meat, rice, mushrooms, hard cheese, fresh herbs or sweet ingredients. The dishes listed are just the tip of the culinary iceberg, which hides many of the most incredible combinations, and pancake cake with tender lightly salted salmon is one of them.

Cake made from milk pancakes with salmon

Let's start, perhaps, with the simplest one. To prepare this savory, but incredibly delicious cake, you need to bake about eight to ten pancakes. This is the amount the filling products are designed for. Of course, if you invited friends over, you need to make a higher and more satisfying dish. In this case, just take a little more ingredients than indicated in the recipe. The good thing about milk-based dough with the addition of eggs is that the products turn out very thin, tender and rosy. Want to see this for yourself? Then go ahead!

Ingredients:

For the test:

one and a half cups of sifted flour
750 milliliters pasteurized milk
sugar - to taste
two eggs
a little more than a tablespoon of vegetable oil
salt - at your discretion

For filling:

250 grams lightly salted salmon
200 grams of soft cream cheese
15 grams of sour cream
20 grams fresh dill or other greens of your choice

Cooking method:

Before you start cooking, let's share some secrets of this delicious dish. First, remember that wheat flour for pancakes should always be sifted. This helps the product to be saturated with air, as a result of which the dish turns out fluffy and beautiful. Secondly, so that the products do not burn and are removed without problems, take note next way: heat the frying pan, pour into it in a dense layer table salt, which should completely cover the bottom of the dish, and heat for ten minutes. Only then can you start baking. In addition, experts recommend purchasing a separate frying pan with a non-stick coating and cooking pancakes in it exclusively.

Well, now, after a short digression, let’s get back to the recipe. So, take a whisk and beat chicken eggs with it, to which you should add table salt and granulated sugar in advance. When the last ingredients are completely dissolved, add milk heated over low heat, and do not forget about vegetable oil. At the very end, pour wheat flour into a bowl with the above products and mix the mass thoroughly, working with a spoon, fork or whisk from bottom to top. Ready dough it should resemble not too thick sour cream - the main thing is that it is not too dense. A few practical lessons, and you will already know “by eye” how much and what should be added, what consistency of the dough is most suitable.

Before you start baking, preheat the pan. a small amount vegetable oil (this will need to be done only at the very beginning). Now pour a little dough into the bowl (1/2 ladle is enough) and turn it from side to side so that the mass spreads over the entire bottom. Turn the burner flame to medium and cook the product for about two minutes, and when it is browned, take a spatula and turn it over. Hold for another 60-120 seconds and remove from the pan. Bake the remaining pancakes in the same way until all the batter is used. Please note that the more mass you take, the thicker the products will come out. But this is wrong, as the cake may lose its attractiveness.

Now you have come to the very “heart” of the dish - the filling. To prepare it, you need to grind sour cream with soft cream cheese. Then chop the washed and well-dried greens as finely as possible and mix with two previous ingredients. Cut the salmon into thin strips and start assembling the cake. Place one pancake on a large flat plate, brush it with sour cream and cheese cream and add fish. Cover the top with a second golden cake and then proceed in the same way. Thus, in just a couple of minutes a beautiful golden-brown dish will appear on the table.

If you plan to serve it to guests, it’s a good idea to take care not only taste qualities dishes, but also about appearance. The remaining one can be used as decoration. butter cream- treat the sides and top of the product with it. Then sprinkle with chopped dill or parsley and lay out a little red caviar. And if you have time and desire, learn how to cut various shapes from vegetables - tomatoes, cucumbers, carrots - and decorate your pancake creation with them. It is not recommended to serve the food immediately - it must be soaked. Therefore, put it in the refrigerator for at least 60 minutes. We hope your first culinary experience will be a success, and the result will pleasantly surprise both your guests and loved ones.

Kefir pancake cake with fish and eggs

Kefir - exclusively useful product, which improves digestion, stimulates appetite and strengthens the entire body as a whole. Nutritionists strongly recommend that both adults and children drink it at night - one glass before bed. And the rest can be used for business, for example, baked pancake pie. Often, golden brown products are served separately with sour cream, sweet syrups or jam. Housewives often stuff them curd mass or meat, add mushrooms fried with onions. In general, there are a lot of recipes, but we propose to deviate from the standards and break the usual menu, introducing a bit of variety into it. With these simple tips you'll learn how to cook. delicious cake with egg and fish filling.

Ingredients:

Pancake batter:

three domestic eggs
1000 milliliters of kefir (buy a product with medium fat content)
table salt - a small pinch
two tablespoons of vegetable oil
a little less than half a tablespoon of baking soda
flour - two cups
butter(needed for frying)

For fish (per kilogram of fillet):

two large spoons sea salt
black pepper (preferably ground) - to taste
granulated sugar - eight grams

350 grams lightly salted salmon
150 grams of any hard cheese
three boiled eggs
30 milliliters of fat sour cream
40 grams of gourmet mayonnaise

Decoration:

fresh herbs
two medium apples

Cooking method:

The name “pancake cake” speaks for itself, so let’s start with baking golden cakes. And to do this, the first step is to knead a dough that is not too thick - it should spread well and be similar in density to sour cream. About an hour before all preparations, it is recommended to remove the products that will be used from the refrigerator. Then pour the kefir into a bowl or small saucepan, add a little salt, add sugar and add the pre-beaten eggs. Mix the ingredients and send the mixture to slow fire, heat it slightly, but under no circumstances boil it.

Pour soda into a glass of water, dilute it, and when the product dissolves, pour the liquid into the dough. Now add vegetable oil, sifted flour and, working with a whisk from bottom to top, mix the mass well. Be sure to ensure that all lumps are gone. You can use a blender or mixer for this. Cover the dough with a lid or plate and set aside for fifteen minutes. Meanwhile, set the eggs to boil and make the filling.

As for salmon, you have two options: buy it in a store or salt it yourself - it’s not at all difficult or burdensome. If you decide to proceed with the second scheme, try the following recipe. So, to prepare one kilogram of fillet, you will need: two tablespoons (tablespoons) of sea salt, eight grams of granulated sugar and ground black pepper. Rinse the fish thoroughly, after removing any excess bones, and dry it. Then treat it on all sides with a mixture of the above ingredients, place on a plate, cover cling film and place in the refrigerator for twelve hours. That's all, now cut the salmon into small strips. Of course, purchasing it in a store is the easiest option, but you’re not looking for easy ways, are you?

You've dealt with the fish, now cool it boiled eggs and grate them on a fine grater. Do the same with hard cheese. Then chop the fresh herbs with a knife, and carefully remove the peel from the apples, cutting it into thin strips, from which you will later need to make “roses”. The filling is finished, all that remains is to bake the pancakes, which is what we suggest doing immediately. Remove the dough from the refrigerator and stir it several times with a spoon, then grease the hot frying pan with a piece of butter and pour half a ladle into it. Distribute the mixture over the entire bottom of the dish, turning it slowly.

Don't make the heat too high or the cake will burn. As soon as the product is browned, carefully remove it using a special spatula and fry on the other side. The whole process will take no longer than three minutes. When the first pancake is ready, start baking the next one. Once done, wait until the items cool down a little and then assemble the cake. Just a little more and you will be able to enjoy this delicious dish.

Make a mix of mayonnaise and sour cream, mixing them thoroughly. Now brush the first pancake with the resulting sauce, sprinkle with cheese, place pieces of salmon at a short distance from each other, and then cover the second product on top and process it in the same way. Just use grated egg instead of cheese. All subsequent “floors” of the pancake cake are built in the same way. As you already understood, you need to alternate tiers with each other: first comes the sauce with cheese and fish, and then with the egg.

The preparation of the delicious dish has come to an end - all that remains is to give it a more beautiful appearance. If you have mayonnaise left, treat the product with it on all sides - from the sides and top. Then sprinkle with chopped herbs and roll up apple peel in the form of roses, decorate the “roof” of your building with them. For color, you can add a little grated yolk. Bon appetit!

Pancake cake is a cold appetizer. Its main advantages are ease of preparation and relative cheapness. You can change the filling to suit your needs. For example, for children, add fresh fruit, and use glaze as an impregnation. The spouse will surely like the product with liver pate or meat. But a dish with salmon will look great on a holiday table and will appeal to every guest, regardless of age.

Pancake cake with fish and cream sauce

Some are wary and a little distrustful of pancake cakes, considering the dish completely unappetizing. It’s in vain, because delicate, airy products combined with delicious fillings and fillings - fish, meat, fruits, fresh berries- I can be excellent option For holiday snack or a light lunch at work. One cannot help but be attracted by the fact that preparing such a cake will take a little more than half an hour. So why not try to diversify your kitchen and bring something new into it? We are sure that this culinary experiment will delight you and your loved ones.

Ingredients:

For pancakes:

one and a half cups of pasteurized milk
eggs - two pieces
15 grams of sour cream
glass of white flour (you can add a little more as needed)
10 grams granulated sugar
teaspoon baking powder
olive or other vegetable oil

For filling:

medium bunch of dill
400 grams of lightly salted salmon fillet
200 grams of curd cheese
sour cream - 200 milliliters

For the sauce:

two spoons (meaning tablespoons) of melted butter
1/3 cup sugar
40 milliliters cream
10 milliliters freshly squeezed lemon juice

Cooking method:

Options pancake dough there are a lot, and every housewife, in the process of her “culinary” life, as she gains experience, discovers more and more new combinations and settles on those dishes that work best for her. So, if pancakes with kefir or water are your thing, you can bake products according to your own recipe, or don’t be afraid and try this one. This time, baking powder is added to the dough, which gives the dish airiness and tenderness.

Please note that all products must be room temperature, so take them out of the refrigerator in advance. Then break the eggs into a deep bowl, add salt and sugar, then thoroughly mix the ingredients with a fork or whisk. Gradually, in a thin stream, pour oil into the resulting lush foamy mass, and at the very end - sour cream. Beat the ingredients until smooth and combine them with the sifted flour, to which do not forget to add a couple of pinches of baking powder.

Now slightly heat the milk and add half of it to the dough, after whisking it well, pour in the remaining product. Cover the dish with cling film, foil or a lid and leave to steep. Set aside 40 minutes, and after the specified time has passed, you can begin further preparations. Your task is to bake golden brown thin pancakes. This is not at all difficult, although the product may not work out the first time.

So, grease the inner surface of an already heated frying pan with oil, pour out the dough (about half a ladle), distribute it over the entire bottom and fry the dish on one side. When it turns golden, turn it over with a spatula and brown it in the same way with the other. Make the rest of the pancakes in the same way. If they turn out too thick, then either you use too much dough or it is too thick. In this case, dilute it warm water or milk.

While the products are cooling, pay attention to the filling. Finely chop the washed and well-dried dill, then combine it with cottage cheese and sour cream and mash with a fork into a homogeneous mass. Cut the salmon into thin strips and start assembling the dish. Grease the first pancake with white cream and herbs, then lay out the pieces of fish and cover with the second cake. Repeat the same procedure until you have used up all the ingredients. Voila, the delicious cake is ready. But don’t serve it like that!

According to this recipe, the dish is placed on the table along with aromatic sauce. To do it, you don’t need to have great talent or experience. Simply place granulated sugar in a blender bowl and heavy cream, pour the butter here. Whisk the ingredients until smooth, then add lemon juice and cream and stir again for 30 seconds. Let the sauce sit; if it has cooled down when guests arrive, reheat it in microwave oven. Then pour into a special bowl and serve with chopped portioned pieces cake.

Of course, among the abundance of the most variety of recipes- original, exotic and expensive or, conversely, more simple and mundane - you can easily get lost. But thanks to a guide to the nooks and crannies of the culinary world like this site, you will always find your way and never go astray. Pancake cake with salmon - one of universal dishes, which is suitable not only for everyday use, but also for special occasions. Once you try it just once, you won’t be able to refuse, because delicious cuisine forever captures the hearts and stomachs of people. So we wish you culinary inspiration, Bon appetit and grateful reviews from the guests and loved ones you fed.

Discussion 0

Pancake cake with salmon is a little happiness consisting of thin, aromatic pancakes with sesame seeds, soaked in the most delicate cream cheese with pieces of lightly salted salmon. And also fresh dill and a thin slice of lemon and this is already a masterpiece of beauty and taste.

Pancake cake with salmon - beautiful, tasty, filling and festive.

The cold season has come - time hearty dishes and the desire to deliciously surprise your family.

Pancake filling:

Salmon 200 g, chopped small cube 1*1 cm + sugar ½ teaspoon + salt ½ teaspoon + dill 2 sprigs (finely chopped) = mix. I leave the salmon to marinate for 30 minutes.

Pancake batter:

1 egg + salt 0.5 teaspoon + 1.5 teaspoons sugar = mix with a whisk until smooth. Flour 100 g (2.5 heaped tablespoons) - sift through a sieve and pour into the dough, start stirring and immediately pour in milk 125 ml - in a thin stream, mix + water 125 ml + sesame seeds 1 tablespoon. Mix until smooth. If you make the dough in this order, there will be no lumps. The pancake batter is medium thick, like very thin sour cream.

Place 30 g of butter in the microwave until liquid. Pour into the dough in a thin stream, stirring continuously. It is the melted butter that will add delicacy to the pancakes.

Pancake dough is ready.

Thin pancakes - preparation:

I pour vegetable oil (1-2 tablespoons) into a plate + a brush (or prick a piece of lard or potato onto a fork - this is what our grandmothers did) - to grease the pan for pancakes.

I put the frying pan on the fire and heat it up + grease it with a thin layer vegetable oil+ 1 ladle of dough and quickly spread it over the pan in a thin layer. Fry until golden brown, turn over to the other side, using a miracle spatula, also until golden brown. I transfer the finished pancake to a plate without greasing it with anything. I fry all the dough according to this pattern.

Cream cheese:

Cream 100 ml fat from 30%, cold - whip with a mixer until it becomes “shaving foam”

Philadelphia cheese 175 g, mashed with a fork + dill (3 sprigs finely chopped) + cream + salt, pepper to taste.

To decorate the cake:

I cut 100 g cherry tomatoes into 4 parts + finely chop onions (2 - 3 onions) + vegetable oil, salt, pepper - to taste, mix.

Pancake cake with salmon:

You can make one large cake, but I make several small ones, or rather 4 pieces.

To do this, I cut out 3 identical small circles from each prepared pancake using a glass. For 1 cake I use 5 small circles.

In the middle of the first pancake, 1 heaped teaspoon of cream cheese, cover with 2 pancakes + salmon 1 teaspoon, cover with 3 pancakes + 1 heaped teaspoon of cream cheese, cover with 4 pancakes + salmon 1 teaspoon, cover with 5 pancakes + a few tomatoes With green onions and ½ slice of lemon.

For the holiday table, I suggest preparing a delicious snack cake with salmon. It is prepared very quickly and easily, does not require time for soaking, the taste is amazing, and it looks so beautiful and appetizing that it is difficult to resist the temptation and not bite off at least a piece. So, I’m sharing my original recipe for salmon pancake cake.

Ingredients:

(1 pancake cake with salmon)

8 pancakes
300-400 gr. lightly salted salmon
600 gr. soft cream cheese
1 clove of garlic
1 tbsp. sour cream
small bunch of dill
small bunch of parsley
1 tsp red caviar for decoration

To prepare this appetizer, we need three main ingredients: pancakes, lightly salted salmon (trout) and cream cheese. We bake thick pancakes; yeast or kefir are ideal (by following the links, you can see step-by-step pancake recipes).

It is best to salt salmon at home. The fish turns out tasty, elastic and much cheaper than store-bought. Look at the recipe.
Cut the salted salmon into thin slices. We leave the most beautiful pieces for decorating the cake, the rest for filling - we will have two layers of salmon. By the way, we don’t eat the small and ugly scraps, but put them aside, we need them for the recipe.

We buy cream cheese like Philadelphia or mascarpone. It is not at all necessary to buy expensive brands; any locally produced soft cream cheese will do, it is important that the cheese is not too salty.
If the texture of the cheese is a bit dense, you can add one tablespoon of sour cream to soften it a little. It is not advisable to put more, otherwise the pancakes in the cake will move apart, which is not very good, because the cake should be solid.
We divide the cheese into three parts. We leave one part as is. Grind the second part (200 grams of cheese) in a blender along with small and ugly scraps of salted salmon. We will get a very tender and tasty light pink paste, which we use for the filling.

Mix a third of the cheese with finely chopped dill and a crushed clove of garlic. We add a little dill so that it only complements and does not interrupt the taste and aroma of the salmon. By the way, you can buy ready-made cream cheese with herbs, this is very convenient, especially when time is short.

So, the salmon is cut, three cheeses are ready, we can start assembling our pancake cake. I’ll say right away that the order of the layers doesn’t really matter, so here you can act at your own discretion.
So, put the thickest pancake on the bottom, grease it with that pink paste that we prepared from cheese and salmon trimmings. We make the layer not very thin, at least 3-4 mm.

Place the second pancake. Spread the pancake with cheese paste and herbs. The layer is also thick.

We put the third pancake. Spread it with white cheese. Here the layer can be made thinner, since it is only a connecting element. Place pieces of lightly salted salmon. An ideal option when there is a lot of salmon and little “empty space”.

Important point! Be sure to coat the salmon pieces with cheese on top, since the fish itself will not stick to the pancake. And we need the cake to be whole.

Place the fourth pancake. Spread cheese paste with salmon.

Fifth pancake - spread a layer of cheese and herbs.

The sixth pancake is a thin layer of white cheese, on which we again place pieces of salmon. Don't forget to grease the fish with cheese on top.

Etc. We make the number of layers in the cake depending on the desired height of the cake and prepared products. Cover the last pancake, which will be the top of the cake, with cheese (white or green, whichever is left). Cover the edges with cheese.

Salmon pancake cake looks luxurious, very beautiful and very expensive when the entire cake, both on top and on the sides, is covered with salmon. But not everyone can afford such luxury, and, in general, it is not necessary, so I propose to make a more democratic design.

Sprinkle the sides of the pancake cake with finely chopped parsley, decorate the top with pieces of salmon, parsley leaves and red caviar. That's all, our pancake and salmon snack cake is ready! This cake can be served almost immediately.