How to wrap pancakes with salmon

Prepare the following ingredients for the filling:

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

This delicious appetizer is prepared in this way:

We begin to prepare the dough first. We take flour, it must be sifted into a large container. Add salt and sugar to the flour, mix our mixture well.

Then gradually you need to pour slightly warm milk to the flour and mix the mass again.

After that, 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 slightly grease the frying pan with vegetable oil, and for the next pancakes you do not need to do this, they should no longer stick.

We take on the fish, it must be cut into small slices in thickness. It is worth noting that the thinner you cut the layers of salmon, the more likely it is that the pancakes will "melt" in your mouth. It is also important that the pancakes are thin.

The next step is chopping the greens. To do this, wash the greens well under running water and chop finely on a cutting board.

Then put a couple of salmon slices on top, everything will depend on the size of the pancakes and slices, one slice of fish may be enough.

Sprinkle our filling with chopped herbs on top.

Then roll the pancake into a tube and cut into two parts.

And if you want your dish to look like a Japanese appetizer, then cut the pancake into smaller pieces to make the so-called “pancake rolls”.

And the last stage is serving the dish. You need to put our stuffed pancakes with salmon and cheese on a beautiful round plate, garnish with herbs, fresh vegetables or lemon wedges. Avocado, a sweet and sour sauce, is also great with this appetizer. Next time, try making crab stick pancakes. which are no less tasty and beautiful to look at.

that the tallest cake in the world is Next

that the tallest cake in the world is a 100-tiered dessert, whose height is 31 meters. Such a huge masterpiece was prepared by Beta Cornell from the American state of Michigan. Collapse

that the puff pastry came out thanks to the Frenchman Claude Jelly Read more

that the puff pastry came out thanks to the Frenchman Claude Jelly, who in 1616 studied with a baker and decided to cook something especially tasty for his father. He put butter on the dough, then folded it several times and rolled it out with a rolling pin. The result is the first puff pastry. Collapse

that cakes are very often used as a throwing weapon Further

that cakes are very often used as a throwing weapon that demonstrates public distrust, as well as contempt for popular personalities. Noel Gaudin was the first person to come up with this tradition of throwing cakes at famous people. Collapse

that Peruvian pastry chefs made the world's longest cake More

that confectioners from Peru made the longest cake in the world, the length of which reached 246 meters. 300 people worked on its creation, who spent 0.5 tons of granulated sugar and eggs to create a record holder. The finished dessert was divided into 15,000 pieces, which were treated to all the children. Collapse

that back in 1989 chefs from Indonesia baked a pie More

that back in 1989, culinary experts from Indonesia baked a cake whose size was 25 meters. It took more than 1.5 tons of granulated sugar to prepare it! Collapse

that the most expensive cake is shown on the Next

that the most expensive cake is shown at the Tokyo exhibition called "Diamonds: a miracle of nature." Its high cost is due to 233 diamonds that are strewn all over the cake. The cost of such an unusual delicacy was at the level of $ 1.56 million. It took about 7 months to design and create the cake. Collapse

that Swiss pastry chefs made the world's smallest cake More

that Swiss pastry chefs made the world's smallest cake. Its dimensions are so tiny that such a cake would sit quietly on the tip of the index finger, and its details could only be seen under a magnifying glass or microscope. Collapse

Today we will tell you how to bake delicious thin pancakes in milk without using eggs, and make a royal appetizer with salted salmon from them! Don't be surprised, you can also bake great pancakes without eggs! Pancakes prepared according to the recipe below are soft and thin, you can wrap any filling in them. However, back to the salmon. This red fish is able to ennoble any everyday dish. And pancakes with salmon can decorate even the most elegant festive table.

Ingredients for making pancakes with salmon:

• milk - 1.5 cups
• wheat flour - 1 glass
• vegetable oil (refined) - 4 tablespoons
• fine salt - 1/2 tsp
• sugar - 1 tablespoon
• baking powder - 1/3 tsp
• salted salmon - to taste
• curd 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 so that the butter is completely mixed with the milk and no oil drops remain on the surface of the milk.

Sift flour combined with baking powder into milk. Stir the pancake dough so that there are no lumps left.

Grease a non-stick skillet with vegetable oil.

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

The pancakes are "thin" with delicate edges. Cool the prepared pancakes.

Grease each pancake with soft cheese. Sprinkle with finely chopped dill if desired.

Put a few small pieces of salted salmon on a greased pancake.

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

Roll up the pancake.

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

Pancake appetizer with salmon

Ingredients:

For pancakes:
2 eggs
a pinch of salt
1 cup flour
200 ml milk
50 g butter or vegetable oil, melted

For filling:
90 g philadelphia cream cheese
2 tbsp. l. sour cream
a pinch of salt
pinch of pepper
10 large lettuce leaves
10 pancakes
10 thin slices lightly salted or smoked salmon / salmon
1 lemon wedge

Application:

Beat eggs with salt. Gradually add flour and milk alternately, stirring all the time with a whisk until smooth. Add oil at the end and mix well.

Fry the pancakes on both sides.

And put it on a plate.

Combine soft cheese, sour cream, salt and pepper. Apply the mixture evenly over the pancake.

Place a large lettuce leaf on top of the creamy filling.

Place a slice of fish on one side of the pancake and sprinkle it with lemon.

Roll the pancake into a roll.

And cut into rolls, 5 cm thick.

Prepare pancakes with salmon according to this recipe - it's very tasty!

On Shrovetide, it is customary to cook a wide variety of pancakes, including those with fillings. Caviar and red fish have always been the most luxurious and mouth-watering fillings for many food lovers, since the taste of these products very harmoniously complements the taste of delicate pancakes that melt in the mouth, shining with butter. Such a meal will not leave anyone indifferent - check and see for yourself!

Pancake recipe with salmon

700 ml kefir / milk

200 g lightly salted salmon

2-3 cups wheat flour

1 pack of curd cheese

2 tbsp vegetable oil

1 pinch of baking soda and salt

sugar to taste for pancakes

How to cook pancakes with salmon:

Knead the pancake dough by mixing milk or kefir with eggs, soda, salt, sugar and flour.

Pour a little boiling water into the finished dough and mix it, then let it brew for 10-15 minutes.

The usual way to bake pancakes from the dough is to fry them on both sides over medium heat in a frying pan.

Toss curd cheese with chopped dill and thinly sliced ​​salmon.

Cover the finished cooled pancakes with the filling and roll to taste - triangles, tubes, envelopes, etc.

You can roll a pancake with salmon into a tube, cut it diagonally across it into mini-rolls and serve like this.

Friends, what holidays do you usually cook pancakes with salmon? Share your options for making pancakes with salmon in the comments.

Video recipe for pancakes with salmon

Pancakes with salmon and cheese

Such an appetizer can be prepared not only for Shrovetide, but also for any other holiday. Delicious thin pancakes with delicate salty filling - this appetizer on the festive table will always be welcome.

• Salmon 200 Gram
• Processed cheese 2 Pieces
• Egg 3 Pieces
• Milk 1.5 Cups
• Water 0.5 cups
• Flour 1 Glass
• Vegetable oil 2 Tbsp. spoons
• Salt 2 Pinches
• Sugar 1-2 pinch
• Soda 1/4 Teaspoon
• Green onions 20 Gram
• Mayonnaise 100 Gram

Preparing pancake dough. Beat eggs with salt and sugar, pour in milk and water. Stir and add flour and soda. Mix thoroughly so that there are no lumps, and leave the dough for 20-30 minutes, let it sit. Then add vegetable oil to the dough and mix again.

Heat a frying pan, lightly greased with vegetable oil. And we bake thin pancakes. We grease the frying pan only before baking the first pancake.

Cut the fish into thin plastics, grate the cheese on a fine grater, and finely chop the green onion. Instead of processed cheese, you can take any other cheese, but you will need to add a little mayonnaise to it to get a slightly sticky mass. In this case, the cheese will not spill out of the pancake.

Turn the pancakes over with the fried side up, and spread the grated cheese on the edge of the pancake.

Put a piece of salmon on the cheese. If you can't cut the fish into thin slices, it doesn't matter. It can be cut into smaller pieces and put on top of the cheese in the same way.

Add some mayonnaise and green onions on top of the salmon. Lightly grease the opposite edge of the pancake with mayonnaise - it will help to securely seal the rolled pancake with a filling.

We wrap the filling in a pancake, trying to form a tight roll. Before serving, we cut the roll diagonally in the middle - this is how pancakes with salmon will look more beautiful on a platter on the table.

Important! The video may differ from the text version of the recipe!

Pancakes with salmon step by step recipe with photos.

When a feast in the house you want not only to feed the guests deliciously, but to be original and surprise you with your culinary talents. Can be served at the table pancakes with salmon an appetizer that is easy to prepare and delicious in taste. A step-by-step recipe with a photo will be an excellent assistant in the preparation of such pancakes.

Ingredients in the Pancake with Salmon recipe:

Mix all products, beat with a mixer or whisk. It is important that the dough is homogeneous, without lumps. The finished dough should stand for half an hour until gluten forms.

Brush the skillet with sunflower oil before baking the first pancake. Further, this does not need to be done, since the oil is part of the dough. When the edges of the pancake are well behind the pan, gently turn the pancake over to the other side. Pancakes are ready, let's start filling.

Ingredients for the filling:

200 g lightly salted salmon;
200 g soft cheese;
1 bunch of greens.

Step by step cooking recipe with photo Pancakes with salmon:

Cut the salmon into thin slices. Finely chop the greens and mix with the cheese.

Spread the cheese mixture evenly on the cooled pancake, put the fish bars and tightly roll them up. Next, cut the pancake in half obliquely. Arrange the pancakes so that the uncut portions of the rolls are inside the plate.

To make your dish spectacular and truly unforgettable, use lettuce, olives, olives or red caviar to decorate it. Use just a little patience, effort and creativity and your reward will be a wonderfully spent evening with friends at the festive table.

How to make salmon pancakes at home

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 it to despair, because our women are both into the fire and on a 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 varieties and conquer with delicious delicacies, where else could he find such a magician.

Not a single fairy tale has been composed about the ancient Slavic origin of pancakes, 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 of 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

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

1. For the 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 it is better for you not to take up the preparation of 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 delicate appetizer, which will undoubtedly become the main dish on the table.

• 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.;

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

• Salted salmon - 350 g;

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. Thoroughly mix all the constituent elements and dilute with warm water to 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. Lovers of garlic can also 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.

• 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;

1. Mix yeast and sugar with warm milk. Then we wait for the dough to rise.
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 flatbread into a roll and cut into portioned rolls.

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

Taking a seemingly quite 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 an amazingly tasty appetizer at the end. 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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Hello dear readers of Alimero!

Complexity of preparation: simply
Cooking time: 1 hour

Ingredients:

For pancakes:
Eggs - 2 pcs.
Milk - 1 tbsp.
Salt - half a teaspoon
Sugar - 1 tsp
Flour - 1 tbsp.
Water to the required consistency

For filling:
Lightly salted salmon
Sour cream or cream cheese
Parsley

Cooking method:

So much has already been said about pancakes, so many recipes have been given that, with your permission, I will write very briefly the recipe itself, but I will tell you in detail about the formation and cutting.

We mix all the ingredients for pancakes to a consistency slightly thicker than milk, then the pancakes will be thin. These are convenient to wrap and taste better with the filling.

Pour a thin layer of dough into a hot frying pan and fry on both sides.

Cut the salmon into pieces, about 1-1.5 cm thick.

We spread our pancake on a cutting surface, coat it with a layer of sour cream or cream cheese (viola, hochland are my favorites for this recipe).

Sprinkle with parsley on top. We spread the salmon.

We roll it into a tight roll, but so that the pancake does not break and begin to disperse. Salmon should be placed along the roll.

Cut off the edges of the roll obliquely.

Cut the remaining roll into 3-4 pieces. I have small pancakes, I cut into 3 parts.

We put the resulting rolls on a serving dish, pour ourselves some delicious tea and try to stop in time! Remember that only 3 pieces are already a pancake. The pancakes are so tasty that it is very difficult to resist.

Pancakes with milk fluffy without yeast recipe

Prepare the following ingredients for the filling:

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

This delicious appetizer is prepared in this way:

We begin to prepare the dough first. We take flour, it must be sifted into a large container. Add salt and sugar to the flour, mix our mixture well.

Then gradually you need to pour slightly warm milk to the flour and mix the mass again.

After that, 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 slightly grease the frying pan with vegetable oil, and for the next pancakes you do not need to do this, they should no longer stick.

We take on the fish, it must be cut into small slices in thickness. It is worth noting that the thinner you cut the layers of salmon, the more likely it is that the pancakes will "melt" in your mouth. It is also important that the pancakes are thin.

The next step is chopping the greens. To do this, wash the greens well under running water and chop finely on a cutting board.

Then put a couple of salmon slices on top, everything will depend on the size of the pancakes and slices, one slice of fish may be enough.

Sprinkle our filling with chopped herbs on top.

Then roll the pancake into a tube and cut into two parts.

And if you want your dish to look like a Japanese appetizer, then cut the pancake into smaller pieces to make the so-called “pancake rolls”.

And the last stage is serving the dish. You need to put our stuffed pancakes with salmon and cheese on a beautiful round plate, garnish with herbs, fresh vegetables or lemon wedges. Avocado, a sweet and sour sauce, is also great with this appetizer. Next time, try making crab stick pancakes. which are no less tasty and beautiful to look at.

that cakes are very often used as a throwing weapon Further

that cakes are very often used as a throwing weapon that demonstrates public distrust, as well as contempt for popular personalities. Noel Gaudin was the first person to come up with this tradition of throwing cakes at famous people. Collapse

that the world's largest cake was baked in the summer of 2000 Read more

that the world's largest cake was baked in the summer of 2000 in the Spanish town of Marin. The record holder's length was 135 meters, and its preparation required 600 kg of flour, 580 kg of onions, 300 kg of sardines and another 200 kg of tuna. Collapse

that the most expensive cake is shown on the Next

that the most expensive cake is shown at the Tokyo exhibition called "Diamonds: a miracle of nature." Its high cost is due to 233 diamonds that are strewn all over the cake. The cost of such an unusual delicacy was at the level of $ 1.56 million. It took about 7 months to design and create the cake. Collapse

that the most expensive wedding cake was created by highly qualified pastry chefs from Further

that the most expensive wedding cake was created by highly skilled pastry chefs from Beverly Hills. Its cost was 20 million US dollars. The surface of the cake was adorned with real diamonds, and there was also a security guard who monitored the safety of such a precious holiday dessert. Collapse

that back in 1989 chefs from Indonesia baked a pie More

that back in 1989, culinary experts from Indonesia baked a cake whose size was 25 meters. It took more than 1.5 tons of granulated sugar to prepare it! Collapse

that Swiss pastry chefs made the world's smallest cake More

that Swiss pastry chefs made the world's smallest cake. Its dimensions are so tiny that such a cake would sit quietly on the tip of the index finger, and its details could only be seen under a magnifying glass or microscope. Collapse

that the tallest cake in the world is Next

that the tallest cake in the world is a 100-tiered dessert, whose height is 31 meters. Such a huge masterpiece was prepared by Beta Cornell from the American state of Michigan. Collapse

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

1. Pancakes with salmon and cream cheese

Pancakes filled with cream cheese, dill and lightly salted salmon

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, 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 skillet.

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.

Cooking thin dough pancakes with caviar and butter

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 milk norm, 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

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.

Add flour, grind until smooth, leave for 15 minutes. Gradually pour in milk, stirring constantly. Finely chop the greens. Beat the whites with salt, add herbs at the end of beating and stir to 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 melted cheese, boil the sauce a little.

Fry pancakes in vegetable oil, serve with mushrooms

Recipe for delicious pancakes with Norwegian herring and garlic

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, 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

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.

Pour the dough into a preheated pan with vegetable oil 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 brown. 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 are an excellent festive snack for Shrovetide. You can use various filling additives: 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.

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 prepare the 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

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 roe 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 in half lengthwise, peel off 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

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 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 an egg and fish garnish

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

butter 1 tbsp
sour cream 200 ml
smoked salmon 200 g
eggs 3 pcs.
chopped dill greens 2-4 tablespoons
ground pepper to taste
For garnish:
chopped dill greens 3 tablespoons
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 the leeks and softened butter, add sour cream and leave for a few minutes. Then add thinly sliced ​​salmon, 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 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

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

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Pancakes with salmon are not only satisfying, but also incredibly tasty! Thanks to such a successful filling, the simplest pancakes turn into a real festive dish, because salmon is rightfully considered a "royal" fish!

In this case, the recipe can be used as standard thin pancakes with milk. and custard pancakes with kefir or traditional pancakes with yeast. Choose the basis of the dish at your discretion, because any pancakes will be great to combine with such a delicious filling!

• milk - 0.5 l;
• salt - a pinch;
• eggs - 2 pcs.;
• sugar - 1 tbsp. a spoon;
• soda - ½ tsp;
• vegetable oil - 2 tbsp. spoons;
• flour - 250-300 g.

• slightly salted salmon - about 300 g;
• eggs - 2 pcs.;
• dill (optional) - 2-3 branches.

Pancakes with salmon recipe with photos step by step at home

How to make pancakes with salmon and egg

1. Warm the milk slightly - the liquid should be warm, but not hot. Throw in salt, sugar and drive in two raw eggs.
2. Beat the mass until smooth using a mixer or a simple whisk.
3. Gradually sift a mixture of flour and baking soda to the milk mass. We get rid of flour lumps using a mixer / whisk and achieve a homogeneous composition. The final step is to pour in vegetable oil with a neutral aroma, mix.
4. We collect the resulting dough with a ladle and pour it onto a hot surface, turning the pan and distributing the pancake composition in a thin layer around the entire perimeter. As soon as the bottom turns brown, turn the pancake over and keep it on fire for another 20-30 seconds. After removing freshly baked pancakes from the pan, it is advisable to immediately coat with butter to soften the edges.

How to make salmon pancake filling

How to wrap pancakes with salmon