Pancakes with cheese and salmon

Description

The dish is prepared without unnecessary complications. Pancakes with cheese and salmon are a real delight—tender, slightly salty, filling, with fresh notes of cucumber. Be sure to make this dish for one of your Sunday breakfasts. Serve the finished dish immediately.

Instructions

1. 1

   Step 1

   1. Finely chop the salmon, sprinkle with juice from half a lemon, and refrigerate.

2. 2

   Step 2

   2. Wash the cucumber and parsley and finely chop.

3. 3

   Step 3

   3. Prepare the pancake batter by placing flour into a bowl, breaking in an egg, adding a spoonful of vegetable oil, and gradually pouring in water while stirring. The batter should be liquid; to prevent lumps, whisk it thoroughly with a whisk or rub well with a wooden spoon.

4. 4

   Step 4

   4. Heat a large skillet thoroughly with a piece of butter. Pour in a few tablespoons of batter and spread it over the skillet's surface by tilting the pan in different directions. Fry the pancake on both sides until done.

5. 5

   Step 5

   5. Place the cooked crepe on a plate. Spread it with cream cheese, then arrange salmon, cucumber, and parsley along the diameter. Roll it up into a roll.

6. 6

   Step 6

   6. Serve the pancakes with cheese and salmon with sour cream and lemon.