The addition of cilantro to the pancake dough makes it taste specific, and in combination with red fish and caviar, the dish turns out to be delicious. These pancakes will be an excellent appetizer for the festive table. Lightly salted chum salmon, red caviar, fresh herbs and delicate cream cheese create a perfect combination, and fragrant cilantro perfectly complements it.
Ingredients:
- Cilantro - 200 g;
- Cream cheese - 200 g;
- Slightly salted chum salmon - 250 g;
- Red caviar - 50 g;
- Water - 0.5 tbsp;
- Milk - 1 tbsp;
- Chicken egg - 2 pcs;
- Sugar - 1 tbsp. l;
- Salt;
- Wheat flour - 200 g;
- Vegetable oil - 2 tbsp. l;
- Dill;
- Parsley.
Preparation:
- Start by making pancake dough. Put the washed cilantro in a deep bowl, pour half a glass of water, and beat with a blender. Break eggs into a bowl with the resulting mixture, add salt and sugar.
- Pour milk and sunflower oil into the mixture.
- Sift flour well and pour into a bowl. Whisk the ingredients with a blender.
- Achieve a homogeneous mass. Let the dough steep for 20 minutes and then start baking the pancakes.
- Preheat the pan, grease its surface with oil. Pour a portion of the dough using a ladle. Toast the pancake on both sides.
- Place the finished pancake on a cutting board. Brush it completely with cream cheese. Cut the red fish fillet into strips. Put slices of lightly salted chum salmon, some red caviar on the edge, and finely chopped fresh herbs on top.
- Roll the pancake into a tube and cut at an angle into three pieces. Do the same with the rest of the pancakes.
- Place ready-made pancake rolls on a flat plate lined with lettuce leaves, garnish with herbs and serve. You can replace chum salmon with any other red fish.
Recommended to be served with a creamy sauce.
