Pancake Salmon Pie
Pancake Salmon Pieis a step-by-step recipe.
- 3 eggs;
- 300 g sour cream 42% fat + a little more;
- 200-230 g of flour;
- 0.5 liters of light wheat unfiltered beer;
- 1.5 tbsp. l. sugar;
- 1 tsp. salt;
- highly carbonated water vegetable oil;
For the filling:
- 500g salmon fillet;
- 3 yolks;
- 450 g soft cream cheese;
- 250 ml of cream with a fat content of 20-22%;
- 3 tbsp. l. cream horseradish
- 1-2 tsp. Ground turmeric;
- salt, black pepper;
- 50-70 g of red caviar
- 250 ml of whipping olives
- average bunch of dill.
For pancakes, separate the whites from the yolks. Put the yolks in a large bowl, grind with sugar until white. Add sour cream, beat with a mixer or whisk until smooth. Gradually pour the flour, sifting it through a sieve and kneading it thoroughly each time.
Into the resulting thick mass gradually pour in the beer, kneading, so that there are no lumps.After the beer is finished, continue kneading the dough, adding sparkling water. Dough as a result should be the consistency of low-fat sour cream. Cover the myoccus and leave in a warm place for 30-40 minutes.
Beat the remaining protein and salt in a steep foam. Using a spatula in portions, add proteins to the pancake dough, mixing from bottom to top. Let the dough stand for another 10-15 minutes.
Heat pan for pancakes. Lubricating the pan with vegetable oil using a cooking brush, bake thin pancakes (the same thickness in the middle and along the edges). Ready pancakes to put in a pan or in a deep bowl. Keep warm.
For the fillet of salmon cut into thin slices, cutting across the fibers. Sprinkle each slice with freshly ground black pepper and salt, cover with foil and refrigerate for 30 minutes. Vodka sprinkle the fish, close again and leave at room temperature for at least another 30 minutes, preferably for 1 hour.
1/3 cream cheese for the filling mixed with horseradish, set aside. Beat yolks with cream, season with salt and pepper. Add to cheese with horseradish about 5 tbsp. l. knead the mixture, knead until smooth.
Pour the ground turmeric on a dry frying pan, put on medium heat and heat, shaking the frying pan or stirring all the time with a spatula, 1 min. Remove from heat, lightly cool.
Add turmeric and the remaining 2/3 cheese to the remaining yolk-cream mixture, also knead until homogeneous. If desired, season with salt and pepper. The bottom of the split form is lined with baking paper folded in half, lubricated with oil.
Spread pancakes in the form, interspersed with stuffing. Half of the pancakes for this lubricate a thin layer of cream cheese with horseradish, laying on top of slices of salmon. The second half is a thicker layer of cheese mixture with turmeric. In the cut, the pie should turn out to be striped: first a layer of yellow filling, then a layer of pink.
Close the form with a foil, tightly tucking the edges. Bake at 2000C for 15 min. Then remove the foil, brush the top of the cake with sour cream, bake another 10 minutes.
To serve in dill remove the stems, chop the greens as much as possible. Beat very cold cream in a lush foam, gently mix with dill and caviar.The resulting mass can either be immediately laid out on the surface of the hot cake (not forgetting that the cream will begin to thaw and run), or put a spoon on each piece of already cut cake in a plate.
Date: 08.10.2018, 11:41 / Views: 55374
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