Salmon pancake pie
Description
The recipe won't take much time. I know people make baked crepe cakes in the oven. But in my opinion, it's too much hassle: frying the crepes and then baking them again. Besides, lightly salted salmon is best enjoyed in its original form—heat treatment doesn't suit it at all. That's why, when making a salmon crepe cake, I simply fry the crepes and assemble the cake without baking. Fresh herbs and cream cheese go wonderfully well with the fish. You can always substitute ricotta with a cheaper alternative.
Instructions
- 1
Step 1
First, prepare the pancake batter: lightly beat the eggs with a fork, add salt, pour in room-temperature kefir, and gradually add flour. Knead the pancake batter. Add melted butter.
- 2
Step 2
Fry the pancakes in a pan; I make them not too thin so that the cake holds its shape properly later.
- 3
Step 3
Chop the herbs, mix with sour cream and ricotta, and add spices to taste. Mix everything well. Our filling is ready.
- 4
Step 4
Cut the salmon into thin (small) pieces.
- 5
Step 5
The pie is easy to assemble! Place a crepe, spread it with the cheese mixture, add fish on top — then another crepe. Repeat until all ingredients are used up. The final layer should be a crepe.
- 6
Step 6
Place the ready salmon pancake pie in the refrigerator and keep it there until serving. Before serving, I recommend garnishing it with caviar and fresh green onions. Very delicious!