Pancakes with red fish and cucumber
Description
The dish is easy and quick to prepare. Pancakes with salmon and cucumber will become an indispensable appetizer on your table. This simple dish will delight everyone. They are perfect for both festive occasions or buffets, as well as for a family dinner. The original presentation, delicate flavor, and simplicity of this dish will be appreciated by every homemaker. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Put the flour into a bowl and add a little salt. Add the egg and half a cup of warmed milk. Mix thoroughly to avoid lumps. Pour in the remaining milk. Beat the batter well to eliminate any lumps. Let it stand for 20–30 minutes.
- 2
Step 2
While the batter is resting, prepare the filling for the pancakes. Check the fish for bones. If present, remove them. Peel the skin off the fish.
- 3
Step 3
Slightly freeze the fillet, then it will be much easier to cut. Slice the salmon into thin slices.
- 4
Step 4
Let's start making the pancakes. Lightly grease the frying pan and let it heat up. Pour a ladleful of batter into the center of the pan and let it spread out evenly across the surface.
- 5
Step 5
Do not overcook the pancakes so they remain elastic. Prepare all the remaining pancakes in the same way, greasing the pan with oil as needed.
- 6
Step 6
Take the top pancake from the stack and place it on a separate plate. Spread it with mayonnaise or processed cheese and sprinkle with a little herbs.
- 7
Step 7
Place 2 slices of cheese on the greens. On top, arrange the fish slices.
- 8
Step 8
The cucumber needs to be cut into thin, long strips and placed across the salmon on one pancake with 1-2 strips of cucumber.
- 9
Step 9
Roll up the roll. Wrap it in plastic wrap. Prepare all the rolls in the same way. Then place them in the refrigerator for a couple of hours so they don't fall apart when slicing.
- 10
Step 10
Cut the prepared rolls diagonally before serving.