Pancakes filled with salmon paste

Smoked Salmon Cream Cheese Pancakes

I present to you a delicious and elegant recipe, perfect for brunch, a sophisticated dinner, or a festive meal. Smoked salmon cream cheese pancakes combine the delicate texture of pancakes with the unmistakable flavor of salmon and creamy cheese, creating an appetizer or main dish that is sure to impress everyone.

Preparation time: 20 minutes
Cooking time: 10 minutes
Total time: 30 minutes
Servings: 4

Ingredients

For the pancakes:
- 2 eggs
- 1 cup (approximately 120g) of flour
- 200 ml milk
- Beer (approximately 100 ml, adjust for consistency)
- A pinch of salt
- A few drops of oil (for frying)

For the filling:
- 2 packages of smoked salmon fillets
- 2 containers of Almette cheese (or creamy cottage cheese)
- Fresh dill, chopped (to taste)

Instructions

1. Prepare the pancake batter: In a large bowl, beat the eggs well with a pinch of salt and a few drops of oil. This step will help achieve a soft texture for the pancakes. Gradually add the flour, mixing constantly to avoid lumps. Continue to add the milk, whisking vigorously until you obtain a smooth batter.

2. Thin the batter: Once the batter is well mixed, gradually add the beer, adjusting the consistency. The batter should be slightly fluid but not too thin. Let it rest in the refrigerator for about 20 minutes. This will allow the gluten to relax, resulting in fluffier pancakes.

3. Cook the pancakes: Heat a non-stick skillet over medium heat and lightly grease it with oil. Pour a ladle of batter and swirl the skillet to spread the batter evenly. Cook the pancake for 2-3 minutes on each side or until it turns lightly golden. Repeat the process with the remaining batter, stacking the pancakes on a plate and allowing them to cool.

4. Prepare the filling: In a blender, puree the smoked salmon fillets until you achieve a fine paste. Transfer the paste to a bowl and add the Almette cheese, mixing well to combine the ingredients. Add the chopped dill to taste, being careful not to overdo it so as not to overpower the salmon flavor.

5. Fill the pancakes: Take a cooled pancake and spread a portion of the salmon paste over the entire surface. Roll the pancake tightly, then repeat with the remaining pancakes. Place them all in the refrigerator for at least 30 minutes to firm up the filling.

6. Serve: Before serving, cut each pancake into thicker slices, about 2 cm. Arrange them nicely on a serving plate and, if desired, you can garnish with a few sprigs of fresh dill or thin slices of lemon.

Practical Tips

- Choosing the salmon: Opt for high-quality smoked salmon, as its flavor will significantly influence the final taste of the dish.
- Cheese alternative: If you can't find Almette cheese, you can use cottage cheese mixed with sour cream for a similar texture and creamy flavor.
- Custom additions: You can also add a few drops of lemon juice to the filling for an extra touch of freshness or some chopped pickles, which will provide a pleasant contrast.
- Pairing with drinks: These pancakes pair perfectly with a glass of dry white wine or a light aperitif cocktail, such as a gin and tonic.

Nutritional Benefits

This recipe is rich in protein due to the salmon and cheese, while also providing essential omega-3 fatty acids, known for their heart health benefits. Additionally, dill adds not only flavor but also valuable antioxidants.

Frequently Asked Questions

- Can I use fresh salmon?
Yes, you can use cooked and cooled fresh salmon, but the taste will be different from that of smoked salmon.

- Can I prepare the pancakes in advance?
Certainly, you can make the pancakes a day ahead and store them in the refrigerator, covered with plastic wrap to prevent them from drying out.

- How can I store leftovers?
The filled pancakes can be kept in the refrigerator for 2-3 days, but it's best to enjoy them fresh.

Conclusion

Smoked salmon cream cheese pancakes are an excellent choice for those looking to impress with an elegant yet simple recipe. I hope you enjoy this delicious dish and delight your guests with a unique treat! Bon appétit!

 Ingredients: 2 packages of smoked salmon fillets, 2 boxes of Almette cheese, for pancakes: 2 eggs, a cup of flour, 200 ml of milk, about 1 cup of beer, a few drops of oil, oil for frying the pancakes.