Pancake salad
Description
A simple dish to prepare. Instead of boiled pork heart, you can add any meat or sausage product to your taste, or replace it with sprats or canned fish. Keep in mind that the salad should not be prepared in advance—it should be served immediately after preparation. It is advisable that all salad ingredients are chilled. You may also use parsley or dill. Serve chilled.
Instructions
- 1
Step 1
Prepare the listed ingredients. Rinse the mushrooms in water, and boil the pork heart in advance for 1 hour, then let it cool.
- 2
Step 2
Break the chicken eggs into a deep container, add salt, and pour in the water. Whisk all the ingredients with a whisk until foamy, about 2-3 minutes. Then add the wheat flour and whisk again. Pour in 1 tablespoon of vegetable oil and mix.
- 3
Step 3
Preheat the pan and cook thin crepes on it, pouring the batter in portions and rotating the pan in your hands to spread the batter evenly. Fry each crepe for about 1 minute on each side. Place the hot crepes on a plate, cut them in half, and let them cool.
- 4
Step 4
Slice the mushrooms and sauté them in the remaining vegetable oil on both sides until golden brown, for 2-4 minutes. Let cool.
- 5
Step 5
Trim the vessels from the boiled pork heart and cut the meat into strips. Place into a deep container: a bowl, salad bowl.
- 6
Step 6
Cut the fresh cucumber into strips or half-rings, rinse and chop the green onion. Add to the container with the meat slices.
- 7
Step 7
Roll the cooled pancakes into rolls and slice them into strips. Add them to the salad bowl together with the sautéed mushrooms.
- 8
Step 8
Place mayonnaise of any fat content, add salt, and gently mix everything.
- 9
Step 9
Serve the dish immediately after cooking. If desired, sprinkle with fresh herbs.