Pancakes with salmon and cheese in Norwegian style. Pancakes with salmon and cream cheese recipe

During Maslenitsa, the salty fillings for pancakes are beyond any 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

Maslenitsa pancakes stuffed with cream cheese, dill and lightly salted salmon

Ingredients

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

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

1. Beat the eggs with a whisk and add salt. Then add flour, gently rub 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 cream cheese.

5. Place cheese mixture on each pancake and place fish slices on top. Roll the pancakes into rolls.

2. Pancakes with caviar

Prepare thin dough pancakes 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 the eggs with salt, sugar and half the amount of milk, mix everything and add flour. After this, pour in the rest of the milk to obtain the desired consistency and add vegetable oil to make the pancakes easier to fry. Fry the pancakes on both sides until golden brown.

Place the finished pancakes in a stack on a plate, brushing each pancake with melted butter.

Place about a tablespoon of red caviar on each pancake, distribute it evenly over the pancake and roll the pancakes into a roll.

3. Pancakes with mushrooms and cheese

Cooking thin pancakes with champignons, 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 stems
vegetable oil
dill and parsley 1 bunch
processed cheese with herbs 200 g

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

Add flour, grind until homogeneous mass, leave for 15 minutes. Gradually add milk, stirring constantly. Finely chop the greens. Beat the egg whites with salt, add the herbs at the end of whipping and mix into the dough.

For the filling, cut the green onions 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 processed cheese, and boil the sauce a little.

Fry pancakes in vegetable oil and serve with mushrooms

4. Pancakes with herring

Recipe for delicious Pancake Day 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 the herring fillet into thin slices, add salt to taste and fry on both sides.

4. Place pieces of herring in a frying pan in the shape of a star, pour over the dough and bake on both sides until the pancake is browned.

5. When serving the dish, sprinkle with herbs

5. Pancakes with potatoes and mushrooms

Maslenitsa pancakes with mashed potatoes and champignons

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 baking soda, continuing to whisk.

Pour the dough into a heated frying pan with vegetable oil and distribute it throughout the frying pan. Fry pancakes on both sides.

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

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

Pancakes with salmon: TOP 5 recipes

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

1. Stuffed pancakes with smoked salmon

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

Ingredients

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

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

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

Add the remaining milk and eggs. Let the dough rest for 15 minutes and then prepare thin pancakes.

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

2. Pancakes with smoked salmon and sour cream

Norwegian pancakes stuffed with salmon, capelin caviar 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 all the ingredients together 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 parts, remove the seeds with a spoon and cut into small cubes. Mix cucumber with chopped smoked salmon and sour cream, season lemon juice, salt and pepper.

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

3. Pancake rolls 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
milk 1 1/3 cups
eggs 2 pcs.
sugar 1 tbsp.
vegetable oil 1 tbsp.

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

1. Mix milk, sugar and salt.

2. Beat the eggs with a whisk.

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

4. While stirring, pour in the milk. It should work out homogeneous dough no lumps. Add vegetable oil and mix thoroughly.

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

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

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

8. Spread the pancakes with the curd cheese mixture. Place a slice of salmon on one edge of the pancake and place a cucumber on the fish. Roll up the rolls and refrigerate 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 egg and fish garnish

Ingredients

For pancakes:
flour 6 tbsp.
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 part of leek 1 pc.

Butter 1 tbsp.
sour cream 200 ml
smoked salmon 200 g
eggs 3 pcs.
chopped dill 2-4 tbsp.
ground pepper to taste
For garnish:
chopped dill 3 tbsp.
chopped 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 leeks and softened butter, add sour cream and leave the mixture 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, simply mixing the ingredients first

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 water
50 ml vegetable oil
70 g sugar
10 g salt
210 g flour
3 eggs
100 g spinach
100 g cream cheese (Philadelphia)
100 g butter

Cooking method:

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

How to cook pancakes with salmon and cream cheese recipe - Full description preparation so that the dish turns out very tasty and original.

Today we will tell you how to bake delicious thin pancakes with milk without using eggs, and prepare a royal appetizer with lightly salted salmon from them! Don't be surprised, you can make great pancakes without eggs too! Pancakes prepared according to the recipe below turn out soft and thin; you can wrap them with whatever filling you want. However, let's return to salmon. This red fish can elevate any ordinary dish. And pancakes with salmon can decorate even the most elegant holiday table.

Ingredients to prepare pancakes with salmon:

milk – 1.5 cups
wheat flour – 1 cup
vegetable oil (refined) – 4 tbsp.
fine salt – 1/2 tsp.
sugar – 1 tbsp.
baking powder – 1/3 tsp.
lightly salted salmon - to taste
cottage cheese or soft cream cheese - to taste
dill - optional

Recipe pancakes with salmon:

Dissolve sugar and salt in slightly warmed milk, add vegetable oil.

Beat the mixture with a mixer until the butter is completely mixed with the milk and there are no oil drops left on the surface of the milk.

Sift flour combined with baking powder into milk. Stir the pancake batter until no lumps remain.

Grease a heavy-bottomed non-stick frying pan with vegetable oil.

Bake thin pancakes, greasing the pan if necessary every 2-3 pancakes.

The pancakes turn out “thin” with lacy edges. Cool the finished pancakes.

Grease each pancake with soft cheese. If desired, sprinkle with finely chopped dill.

Place a few small pieces of lightly salted salmon on a pancake greased with cheese.

Fold the side edges of the pancake with salmon slightly, as shown in the photo.

Roll the pancake into a roll.

Place rolls with salmon and cheese on top of each other, decorating the dish lettuce leaves and greens. Pancakes with salmon are ready!

Pancakes with salmon and cheese

Pancakes with salmon and cheese They have an excellent combination of flavors, so everyone will definitely like this snack. If you have a holiday coming up in the near future, then pancakes with salmon will be just a great appetizer for the festive table, and you can also pamper your loved ones with this delicacy on an ordinary weekday. Lightly salted salmon, Philadelphia cheese and delicious classic pancakes– these are the main components of this dish. Please note that if you buy too much salted salmon, then it will simply kill the taste of the cheese. You can buy trout as an alternative. Your creative approach to cooking plain pancakes will certainly be appreciated. This appetizer will be instantly snapped up and is as original as pancakes with mascarpone. According to this recipe, the pancakes will be thin, elastic and tender.

The ingredients for making these wonderful salmon pancakes are listed below.

For the test you will need the following products:

flour - 120 g;

salt - a pinch;

sugar - a teaspoon;

milk - 400 ml;

a pair of eggs;

butter - 60 g.

For the filling, prepare the following components:

lightly salted salmon - 400 g;
cream cheese (Philadelphia or similar) - 100 g;
dill or parsley.

This delicious snack is prepared in this way:

Let's start preparing the dough first. Take flour and sift it into a large container. Add salt and sugar to the flour, mix our mixture well. Then gradually add slightly warm milk to the flour and mix the mixture again. Next, beat in the eggs and pour in the butter, which needs to be melted in advance and cooled until room temperature, again we stir our mass. After this, we begin to bake our pancakes, they are baked over medium heat until a golden hue appears, a minute on each side will be enough. To bake the first pancake, you can lightly grease the pan with vegetable oil, but for subsequent pancakes you don’t need to do this, they should no longer stick. We take the fish, cut it into small slices. It is worth noting that the thinner you cut the salmon layers, the more likely it is that the pancakes will “melt” in your mouth. It is also important that the pancakes turn out thin. The next stage is chopping the greens. To do this, the greens need to be washed well under running water and finely chopped on a cutting board. Next, you need to spread a thin layer of cream cheese on one side of the pancake. Then put a couple of slices of salmon on top, everything will depend on the size of the pancakes and slices, one slice of fish may be enough. You need to sprinkle our filling with chopped herbs on top. Then you should roll the pancake into a tube and cut it into two parts. And if you want your dish to look like a Japanese snack, then cut the pancake into smaller pieces to make so-called “pancake rolls.” And the last stage is serving the dish. We need to post ours stuffed pancakes salmon and cheese on a beautiful round plate, garnish with herbs, fresh vegetables or lemon slices. Avocado, any kind, also goes well with this appetizer. sweet and sour sauce. Next time try making pancakes with crab sticks. which are no less tasty and beautiful to look at.

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A delicious quick meal - pancakes with salmon and cream cheese, recipes with photos

Pancakes with butter

It takes 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, place 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 with milk at home

Pancakes prepared with salted salmon filling and soft cheese, turn out very tender, juicy and melting. Bright taste fish goes harmoniously with thin dough, and the creamy filling gives the filling a pleasant, refined note.

Pancakes with chicken cream sauce

Required ingredients:

eggs – 5 pcs
wheat flour – 375 g
milk 2.5% – 750 ml
salt – ½ tsp
granulated sugar – 2 tbsp
butter – 70 g
lightly salted salmon – 300 g
cream cheese – 450 g

Step-by-step instruction

Beat sugar, salt and eggs until white foam appears.

Add egg mass, vegetable oil, sifted flour into warm milk and knead into a plastic dough of medium thickness without lumps.

Heat the frying pan, grease it with lard for the first time, brown the pancakes for 1 minute on both sides and cool on a plate.

Generously spread each pancake with cream cheese, place a piece of salted salmon on top, roll it up, decorate with herbs and serve.

Thin pancake rolls with cream cheese and salmon

The uniqueness of this dish lies primarily in its presentation. Pancakes, beautifully cut in half and tied with a feather of fresh green onions, look impressive even on festive table and cope quite successfully with the role savory snack for aperitifs, low-alcohol cocktails or white wines.

Pancakes with butter

Required ingredients:

milk – 600 ml
water – 400 ml
eggs – 3 pcs.
sugar – 1 tbsp
salt – ½ tsp
melted butter - 3 tbsp
soda – ¾ tsp
premium wheat flour – 250 g
salmon – 250 g
cream cheese – 250 g
avocado – 1 piece
fresh cucumber- 1 PC
green onion – 1 bunch

Step-by-step instruction

Sift the flour into a deep container.
Pour milk in a thin stream, add eggs, grated with salt and sugar and mix thoroughly until smooth.
Bake thin, elastic pancakes in a hot frying pan, stack them and cover with a lid to prevent them from drying out.
Grease the cooled pancake with soft cream cheese, place a slice of salmon and vegetables (finely chopped avocado and cucumber) next to it. Wrap the dough tightly and sharp knife to cut in half.
Garnish with green onions or fresh herbs and serve.

Pancake bags with salmon and cream cheese in caviar sauce

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

Required ingredients:

baked milk – ½ l
flour – 150 g
egg – 1 pc.
vegetable oil – 2 tbsp

salmon – 330 g
cream cheese – 450 g
green onions – 1 bunch

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

Place milk, eggs, sugar and salt in a deep container and beat until fluffy.
Sift the flour through a kitchen sieve, add it 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.
Heat the pan well, grease it with oil, bake the pancakes until golden brown on each side and cool slightly on a plate.
Pour the cream into a small saucepan and simmer, covered, over low heat for 5 minutes. Add wine and simmer, stirring constantly for another 5 minutes to allow excess liquid to evaporate. Add butter, add a little salt and pepper.
Cut the salmon into elongated thin strips and place in hot cream. Stir, cover with a lid and simmer for 3-4 minutes. Then remove from the stove and cool.
Place a teaspoon of cream cheese and a few pieces of fish in the center of each pancake. Bring the edges of the dough together and carefully tie with a feather of green onion.
Add red caviar to the sauce and mix carefully. Place the pancake bags on serving plates, pour over the sauce and serve.

Rolls with butter and salmon

Rolls with salmon are not only very tasty dish, but also a tribute to modern culinary traditions. They look striking 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 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 tbsp
salmon – 350 g
cream cheese
spices

Step-by-step instruction

Grind sugar, salt and eggs, add to milk at room temperature and mix.
Sift the flour and add it to the liquid base, pour in the butter melted in the bathhouse and beat with a mixer until completely smooth.
Leave the dough for half an hour in a warm place so that all components dissolve.
Heat a non-stick frying pan, pour a portion of the dough into the bottom and allow it to spread evenly over the surface.
Quickly fry the pancakes on both sides until golden brown, place on a plate and cool.
Grease the inside of each pancake generously with cream cheese, sprinkle with your favorite spices, put slices of salmon on top, roll into tight rolls, place in a food container and put in the refrigerator to soak for 2-3 hours.
After time, use a well-sharpened knife with a wide blade to cut the pancakes into neat, identical rolls and serve with liquid sauce or mayonnaise.

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

Pancakes with salmon and cream cheese

The cold weather has arrived and very soon it will be necessary to prepare for Maslenitsa inventively various recipes pancakes with cream cheese, salmon, cottage cheese, caviar and pumpkin. Moreover, every housewife decorates pancakes in all the ways known to her, for example, turning them into rolls filled with red fish or serving pancakes simply with sour cream. And it just seems from the outside that there’s a lot to cook in one day. various treats impossible. This is exactly why thin pancakes with salmon and cheese or other fillings are wonderful. With one recipe you can make more dough without salt and sugar, then divide it into different bowls and add salt and sugar depending on the future filling.

Cooking pancakes with salmon and cheese decorated with caviar according to a recipe with step-by-step photographs

Ingredients for pancakes:

Medium-sized eggs - 2 pcs.;
Cow's milk - 450 ml;
Chopped greens - 3 tbsp. l.;
Sugar - 4 tsp;
Vegetable oil - 3 tbsp. l.;
Salt - 2 tsp;
Pancake flour (wheat) - 250 g.

Lightly salted red fish (salmon) - 250 g;
Soft cream cheese - 270 g;
Red and black caviar - for decoration.

1. Successful and delicious pancakes are obtained if you add to them fresh eggs. The number of eggs also plays a role. If for some reason your thin pancakes tear when turning them over, try whisking a couple more eggs, then adding them to the dough. The result will please you. The pancakes will become much more elastic and will stop tearing.
First, beat the eggs into a bowl one at a time. It is important to check that they are not damaged.

2. Directly into the same bowl, add chopped herbs, the amount of salt you need (often pancakes for salmon are made with a more pronounced salty taste than sweet), milk, butter and sugar. If you decide to cook saltier pancakes, then do not remove sugar from the ingredients completely, add just a teaspoon. Now take a whisk or mixer and make the ingredients smooth.
3. It is very important to add flour correctly, as described in this recipe thin pancakes with meat. Firstly, pancakes turn out better with pancake flour, and secondly, pay attention to the photo in this step. Have you noticed what lumps there are in it? They definitely need to be broken, and nothing will help you with this better than a sieve. You can sift several times, this will only make the pancakes better.
4. It’s time to bake pancakes. It has already been described in the recipe for an appetizer with red caviar. Which pan is best to bake them in? But still, don't worry too much. An ordinary pancake frying pan with a ceramic coating will do; by the way, such a frying pan wears out less than one with Teflon. Crack the pan on the stove and grease it with vegetable oil for the first time. Take a little dough with a ladle and pour it over the surface of the hot dish.
Advice: verified that pancake dough It is better to fry in milk after it has stood. You don't need to do it overnight. 20 minutes is enough.
5. Pay attention to the previous photo, when the pancake is a little “dry” on top, it should be turned over.
Advice: Adjust the stove temperature immediately. Unlike the recipe for profiteroles with cream, here you need to cook at the same oven temperature all the time.
6. Ready-made rosy pancakes can be filled with cheese and salmon while still warm. Cut the salmon prepared according to this recipe into slices. First, generously spread the pancake with cream cheese.
7. Place pieces of salmon horizontally on the cheese, making sure there is enough red fish in each pancake roll.
8. Roll the pancake into a roll. This is how it should turn out.
9. Now the main point - pay attention to how unattractive the edges on the roll turned out. Place the pancakes in the refrigerator for an hour so that they stand perfectly on the plate. Then cut each roll in half.

Fluffy milk pancakes without yeast recipe

The recipe is very successful, the pancakes turn out thin, rich green in color. For the dough you will definitely need an immersion blender and, of course, spinach - it doesn’t matter whether it’s fresh or frozen. You can salt the fish yourself or buy it already ready fillet. Not only salmon is suitable, but also fillets of other red fish: salmon, pink salmon, chum salmon. You can also choose cream cheese of your choice - Philadelphia or ricotta.

From the specified amount of ingredients you will get 6-7 large pancakes. To serve, it is better to cut them into 3-4 parts, as a result you will have a decent plate of appetizers, which will be enough for a large company.

Total cooking time: 40 minutes
Cooking time: 30 minutes
Yield: Yield 6-7 pieces

Ingredients

for test

frozen spinach – 80-100 g
chicken eggs – 2 pcs.
milk – 120 ml
water – 150 ml
wheat flour – 200 g
vegetable oil - 50 ml
sugar – 1 chip.
salt - 2 chips.

For filling

lightly salted salmon – 200 g
cream cheese – 200 g
dill - a few sprigs
red caviar - for decoration

Preparation

I previously defrosted the frozen spinach briquettes by placing them in the bowl of an immersion blender. Then poured in water and crushed until smooth. Instead of frozen spinach, you can of course use fresh leaves, only the tops, without hard petioles.

In a deep bowl I combined milk, eggs, a little salt and sugar. Whisking with a whisk, gradually added flour sifted through a sieve.

So that the grains of spinach disperse better and color the dough more saturated green color, I punched the mixture with an immersion blender. I left it for 10-15 minutes. If the dough turns out thick, you can add milk or water. But if, on the contrary, it turns out a bit runny, then you can add a little more flour. The consistency should be like that of a traditional pancake batter.

I baked spinach pancakes in a heated frying pan, greasing it with vegetable oil. To prevent them from burning and to cook evenly, the heat should be moderate. Approximate cooking time is 2-3 minutes on each side. It is most convenient to turn over with a spatula.

I coated each pancake with cream cheese and laid out red fish, cut into thin slices. For this appetizer it is not necessary to take a whole fillet, you can use trimmings - small pieces red fish, slightly uneven and unpresentable, which sometimes remain after cutting the salmon into slices for other dishes. The amount of filling can be adjusted to your liking.

Next, the pancakes with cream cheese and salmon need to be carefully rolled into a tube and put into a container. They need to be properly cooled before slicing to help them hold their shape, so it makes sense to keep them in the refrigerator until serving. After at least 30 minutes, you can cut the pancakes with salmon and spinach into small portions.

Green spinach pancakes can be stuffed with other fillings, in particular, red caviar is great, salty cheese with herbs and so on. I hope that you will like the recipe for pancakes with spinach and lightly salted salmon filling and that your guests will be happy, bon appetit!

The cold weather has arrived and very soon you will need to prepare for Maslenitsa by inventing various recipes for pancakes with cream cheese, salmon, cottage cheese, caviar and pumpkin. Moreover, every housewife decorates pancakes in all the ways known to her, for example, turning them into rolls filled with red fish or serving pancakes simply with sour cream. And it just seems from the outside that it is not possible to prepare many different treats in one day. This is exactly why thin pancakes with salmon and cheese or other fillings are wonderful. According to one recipe, you can make more dough without salt and sugar, then divide it into different bowls and add salt and sugar depending on the future filling.

Cooking pancakes with salmon and cheese decorated with caviar according to a recipe with step-by-step photographs

Ingredients for pancakes:

Medium-sized eggs - 2 pcs.;
Cow's milk - 450 ml;
Chopped greens - 3 tbsp. l.;
Sugar - 4 tsp;
Vegetable oil - 3 tbsp. l.;
Salt - 2 tsp;
Pancake flour (wheat) - 250 g.

Pancake filling:

Lightly salted red fish (salmon) - 250 g;
Soft cream cheese - 270 g;
Red and black caviar - for decoration.

Preparation:

1. Successful and tasty pancakes are obtained by adding fresh eggs to them. The number of eggs also plays a role. If for some reason your thin pancakes tear when turning them over, try whisking a couple more eggs, then adding them to the dough. The result will please you. The pancakes will become much more elastic and will stop tearing.
First, beat the eggs into a bowl one at a time. It is important to check that they are not damaged.

2. Directly into the same bowl, add chopped herbs, the amount of salt you need (often pancakes for salmon are made with a more pronounced salty taste than sweet), milk, butter and sugar. If you decide to cook saltier pancakes, then do not remove sugar from the ingredients completely, add just a teaspoon. Now take a whisk or mixer and make the ingredients smooth.

3. It is very important to add flour correctly, as described in the recipe for thin pancakes with meat. Firstly, pancakes turn out better with pancake flour, and secondly, pay attention to the photo in this step. Have you noticed what lumps there are in it? They definitely need to be broken, and nothing will help you with this better than a sieve. You can sift several times, this will only make the pancakes better.

4. It’s time to bake pancakes. It has already been described in the recipe which pan is best to bake them in. But still, don't worry too much. An ordinary pancake frying pan with a ceramic coating will do; by the way, such a frying pan wears out less than one with Teflon. Crack the pan on the stove and grease it with vegetable oil for the first time. Take a little dough with a ladle and pour it over the surface of the hot dish.
Advice: It has been verified that it is better to fry pancake dough in milk after it has stood. You don't need to do it overnight. 20 minutes is enough.

5. Pay attention to the previous photo, when the pancake is a little “dry” on top, it should be turned over.
Advice: Adjust the stove temperature immediately. Unlike here, you need to cook at the same oven temperature all the time.

6. Ready-made rosy pancakes can be filled with cheese and salmon while still warm. Cut the cooked mixture into slices. First, generously spread the pancake with cream cheese.

7. Place pieces of salmon horizontally on the cheese, making sure there is enough red fish in each pancake roll.

8. Roll the pancake into a roll. This is how it should turn out.

9. Now the main point - pay attention to how unattractive the edges on the roll turned out. Place the pancakes in the refrigerator for an hour so that they stand perfectly on the plate. Then cut each roll in half.

Cut the edges at an angle.

After you place thin pancakes with salmon and cream cheese on a plate, decorate them with red and black caviar. Serve the finished appetizer to the guests. Happy Maslenitsa

Pancakes with butter

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

Pancakes prepared with salted salmon and soft cheese filling turn out very tender, juicy and melting. The bright taste of the fish harmoniously combines with the thin dough, and the creamy filling gives the filling a pleasant, refined note.

Pancakes with chicken in creamy sauce

Required ingredients:

eggs - 5 pcs
wheat flour – 375 g
milk 2.5% - 750 ml
salt – ½ tsp
granulated sugar – 2 tbsp
butter – 70 g
lightly salted salmon – 300 g
cream cheese – 450 g

Step-by-step instruction

Thin pancake rolls with cream cheese and salmon

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

Pancakes with butter

Required ingredients:

milk – 600 ml
water – 400 ml
eggs – 3 pcs.
sugar – 1 tbsp
salt – ½ tsp
melted butter - 3 tbsp
soda – ¾ tsp
premium wheat flour – 250 g
salmon – 250 g
cream cheese – 250 g
avocado – 1 piece
fresh cucumber – 1 pc.
green onion – 1 bunch

Step-by-step instruction

Sift the flour into a deep container.
Pour milk in a thin stream, add eggs, grated with salt and sugar and mix thoroughly until smooth.
Bake thin, elastic pancakes in a hot frying pan, stack them and cover with a lid to prevent them from drying out.
Grease the cooled pancake with soft cream cheese, place a slice of salmon and vegetables (finely chopped avocado and cucumber) next to it. Wrap the dough tightly and cut in half with a sharp knife.
Garnish with green onions or fresh herbs and serve.

Pancake bags with salmon and cream cheese in caviar sauce

This recipe is simply created for true gourmets who appreciate delicious food and spectacular 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 tbsp

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

Place milk, eggs, sugar and salt in a deep container and beat until fluffy.
Sift the flour through a kitchen sieve, add it 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.
Heat the pan well, grease it with oil, bake the pancakes until golden brown on each side and cool slightly on a plate.
Pour the cream into a small saucepan and simmer, covered, over low heat for 5 minutes. Add wine and simmer, stirring constantly for another 5 minutes to allow excess liquid to evaporate. Add butter, add a little salt and pepper.
Cut the salmon into elongated thin strips and place in hot cream. Stir, cover with a lid and simmer for 3-4 minutes. Then remove from the stove and cool.
Place a teaspoon of cream cheese and a few pieces of fish in the center of each pancake. Bring the edges of the dough together and carefully tie with a feather of green onion.
Add red caviar to the sauce and mix carefully. Place the pancake bags on serving plates, pour over the sauce and serve.

Rolls with butter and salmon

Salmon rolls are not only a very tasty dish, but also a tribute to modern culinary traditions. They look striking 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 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 tbsp
salmon – 350 g
cream cheese
spices

Step-by-step instruction

Grind sugar, salt and eggs, add to milk at room temperature and mix.
Sift the flour and add it to the liquid base, pour in the butter melted in the bathhouse and beat with a mixer until completely smooth.
Leave the dough for half an hour in a warm place so that all components dissolve.
Heat a non-stick frying pan, pour a portion of the dough into the bottom and allow it to spread evenly over the surface.
Quickly fry the pancakes on both sides until golden brown, place on a plate and cool.
Grease the inside of each pancake generously with cream cheese, sprinkle with your favorite spices, put slices of salmon on top, roll into tight rolls, place in a food container and put in the refrigerator to soak for 2-3 hours.
After time, use a well-sharpened knife with a wide blade to cut the pancakes into neat, identical rolls and serve with liquid sauce or mayonnaise.