Smoked salmon pancake cake
Smoked Salmon Pancake Cake – a refined and surprising delicacy
Preparation time: 30 minutes
Resting time: 15 minutes
Baking time: 20 minutes
Total: 65 minutes
Number of servings: 8 servings
Who said a cake has to be sweet? This smoked salmon pancake cake is proof that savory dishes can be just as spectacular and full of flavor. It’s a perfect recipe for gatherings with friends, brunches, or special occasions, bringing a touch of elegance to your table.
Recipe history:
Pancakes are an ancient dish, deeply rooted in the culinary culture of many nations. Whether sweet or savory, pancakes have always been a symbol of hospitality. Their combination with smoked salmon, a sophisticated ingredient, has become popular in modern kitchens, bringing together textures and flavors that delight the taste buds. Each bite of this pancake cake will bring a smile to the faces of your loved ones.
Ingredients:
For pancakes:
- 3 eggs
- 350 ml milk
- 250 g flour 000 (fine pastry flour)
- 1 teaspoon sugar
- A pinch of salt
- 2 tablespoons oil (plus extra for frying)
- 200 ml soda water (or sparkling water)
For the cream:
- 2 packages (250 g) Philadelphia cheese (or another cream cheese)
- 2 tablespoons sour cream (not sweet)
- 3 tablespoons capers
- Leaves from 2 green onions, finely chopped (or chives)
- Zest of 1 lemon
- 300 g smoked salmon, thinly sliced
Step-by-step preparation:
1. Preparing the pancakes:
- In a large bowl, whisk the eggs with the milk using a whisk or mixer. Make sure the ingredients are well combined. Add the sugar, salt, and flour, continuing to mix to avoid lumps.
- Let the mixture rest for 15 minutes. This step is essential for achieving fluffy and elastic pancakes.
- After resting, add the oil and soda water. These ingredients will help make the pancakes lighter and airier.
- Heat a non-stick skillet over medium heat and grease it with a little oil. Pour a ladle of the pancake mixture and rotate the skillet to evenly distribute the batter. Fry each pancake for 2-3 minutes on each side until golden. Repeat the process until you finish the batter.
2. Preparing the cream:
- In a blender, add the Philadelphia cheese, sour cream, capers, green onion, and lemon zest. Blend until you achieve a smooth paste. This cream will add a touch of freshness to the pancake cake and will counterbalance the saltiness of the salmon.
- Transfer the cream to a bowl and refrigerate for about 15-20 minutes to firm up a bit.
3. Assembling the pancake cake:
- Choose a platter or large plate to assemble the cake.
- Start by spreading a thin layer of cream on the first pancake, add a few strips of smoked salmon, and cover with the second pancake.
- Continue alternating layers of pancakes, cream, and salmon until you finish all the ingredients. The last pancake should be covered with a thin layer of cream.
- Decorate the cake with slices of green onion (or chives) for a fresh and vibrant look.
Serving suggestions:
This smoked salmon pancake cake is best served cold or at room temperature. It can be accompanied by a green salad with lemon dressing to add a contrast of textures and flavors. Additionally, a bottle of dry white wine or a spritz cocktail can perfectly complement this dish.
Interesting variations:
- You can replace the smoked salmon with tuna or sardines for an equally delicious option.
- If you want a vegetarian option, try adding sautéed vegetables, such as zucchini or bell peppers, instead of salmon.
- Add spices like dill or basil to the cheese cream for an even richer taste.
Nutritional benefits:
This smoked salmon pancake cake is not only tasty but also nutritious. Salmon is an excellent source of omega-3 fatty acids, which support heart health, while cheese and sour cream provide calcium and protein. The flour adds complex carbohydrates, providing energy throughout the day.
Frequently asked questions:
- Can I use another type of cheese? Absolutely! Goat cheese or ricotta can provide a distinct flavor.
- How do I store the pancake cake? It can be stored in the refrigerator, covered with plastic wrap, for 2-3 days.
- Is it possible to freeze the cake? Although not recommended, you can freeze the pancakes individually, then thaw and assemble them when desired.
In conclusion, this smoked salmon pancake cake is a versatile recipe, full of flavors and textures, that will surely impress anyone who tastes it. So, get cooking and enjoy every delicious bite!
Ingredients: Pancakes 3 eggs 350 ml milk 250 g flour 000 1 teaspoon sugar a pinch of salt 2 tablespoons oil 200 ml soda Cream 2 boxes (250 g) Philadelphia cheese (or other cream cheese) 2 tablespoons sour cream (regular, not sweet) 3 tablespoons capers leaves from 2 green onions, chopped (or chives) zest from 1 lemon 300 g smoked salmon, thinly sliced
