Pancakes stuffed with pink salmon. Filled pancakes, recipe with photos

Stuffed pancakes with an interesting, spicy and incredibly tasty filling: pancakes with cheese and salted red fish, recipe from Svetlana Burova. Using this recipe, you can bake pancakes and stuff them for breakfast or a snack with any salted fish, not just red; the most tender pancakes will be with salmon or trout and soft cheese.

Pancakes with red fish, soft cheese and herbs

Stuffing pancakes You can bake whatever you like, I offer you a recipe for pancakes using fast-acting yeast.
You will need

Ingredients:

• Flour – 500 gr.
• Eggs – 1 pc.
• Milk – 0.5 l.
• Sugar – 1 tsp.
• Vegetable oil – 50 gr.
• Salt – 10 gr.
• Yeast - 7 gr.

To fill the pancakes you will need:

• Lightly salted red fish (trout or salmon) – 1 pack. (300 gr.)
• Soft cream cheese (in tubs) – 1 pack. (200 gr.)
• Greens (dill) – 1 bunch.

Cooking process:

First, prepare the dough for yeast pancakes:

Pour yeast into warm milk, then all other ingredients. Mix everything so that there are no lumps of flour.

Let the pancake yeast dough sit a little so that the yeast swells.

Bake pancakes in a preheated frying pan.

This is the stack I got. We ate some of the pancakes, and some were filled with soft cheese and salted fish.

Let's prepare the red fish and cheese filling for stuffed pancakes:

Red salted or smoked fish (trout, salmon, coho salmon, pink salmon) must be cut off from the skin (if any), remove the bones from the fillet and cut into long strips.

Finely chop the greens.

We stuff and wrap the pancakes in rolls, greasing the edge of the pancake with soft cheese, placing pieces of red fish on top and sprinkling with dill.

Carefully wrap the pancake with salmon in a roll (you can wrap the pancake in any way at your discretion) and place it in tubes on a plate.

This is how we cook all the pancakes.

At your discretion, you can add peeled cucumber, cut into long strips, to the filling for stuffed pancakes with cheese according to this recipe (just like in real rolls).

Enjoy your meal!!!

For pancake dough, I use homemade whey; if you don’t have one, feel free to use regular milk.
Beat the eggs with a whisk with sugar and salt. Take half the amount of whey and mix with eggs. Add vegetable oil, it will prevent our pancakes from sticking to the pan. Mix well and gradually add flour. I did not specifically indicate its quantity, but you can successfully determine this yourself. Initially, you need the dough to be thick, like pancakes, or even a little thicker. Add soda to the thick dough and mix. Notice there are no lumps. And it won't! Now let’s gradually dilute our dough with the remaining whey or milk. Wasn't it enough? Feel free to add water to the desired consistency. My dough ends up being runny, we love thin pancakes. If you like them thick, don’t dilute them too much with liquid. Now cover the dough and leave it alone for 30 minutes.
During this time, boil the eggs hard. Let's clean them and chop them. These are the eggs I came across today, funny.

We also cut the salmon into pieces. Mix the filling. You can add a little dill so as not to distort the taste of the fish and the aroma of the pancakes. This time I didn't add dill.

Instead of salmon, you can take lightly salted or smoked pink salmon.

Heat the pan properly and grease it with a piece of butter before the first pancake. This will not be needed in the future. We bake the pancakes over medium heat on both sides, stack them, greasing each one with butter. If your pancakes end up with a crispy, brittle edge, it may be helpful to cover them with a lid or an upside down deep plate. I cover with a plastic microwave lid.
You can start filling our pancakes when they have cooled down a little and the edges are not crumbling. We put the filling in the middle, cover it on one side, fold the sides towards the middle and roll everything up into a roll. Everything is neat and nothing spills out.

Now call your household members to take a sample!

Cottage cheese or liver, pancakes with red fish, pancakes with fruit fillings - this list of dishes alone makes your mouth water. There is probably no person in the world who does not like pancakes. There are a huge number of their types, but one thing remains the same: this dish can be served on any table - both festive and everyday - success and well-fed guests are guaranteed!

Pancakes stuffed with salmon and cucumber

This dish is perfect as a spectacular, tasty appetizer for a holiday table. The base pancakes can be prepared according to any proven recipe, using the proposed filling, but experienced chefs advise preparing dough with sour cream for this type of pancakes. These pancakes turn out rosy, lacy and very tasty.

Ingredients:

• 160 milliliters of milk;
• 3 chicken eggs;
• 150 grams (¾ cup) flour;
• 180 grams of sour cream (15% fat);
• 1 teaspoon of sugar (preferably powder);
• 1 tablespoon butter (pre-melted);
• A pinch of salt.
• 300 grams of lightly salted salmon;
• 2 medium cucumbers;
• 1 bunch of green leeks;
• 100 grams of low-fat sour cream;
• Salt.

In the process of preparing pancakes there are many subtleties on which the entire success of the business depends. For example: all ingredients should be at room temperature. This will allow them to quickly begin to interact with each other. In addition, the gluten in flour, which affects the consistency of the dough, begins to react only to heated or warm liquids.

Cooking process:

1. Let's start by preparing the pancake dough. To do this, you must first separate the whites from the yolks, and place the latter in a deep container in which the dough will be kneaded.
2. Add sour cream, salt and sugar to the yolks. Grind the egg mass with a fork or mixer, gradually adding milk and melted butter.
3. All that remains is to add the sifted flour and finally knead the dough.
4. Beat the whites with sugar and salt until stiff foam and gently fold into the dough, slowly stirring everything with a wooden spatula.
5. Let's start baking pancakes. Pour a small amount of batter into a well-heated frying pan and fry the pancake on all sides. We do this with the entire volume of dough. You should get about 20-25 pancakes.
6. Let's prepare the filling. To do this, remove the skin from the fish fillet and cut it into thin strips with a sharp knife.
7. Peel the cucumbers, remove the middle and seeds, and dip with a paper towel to remove the liquid. Cut the cucumber into thin slices.
8. Before stuffing pancakes with cucumber, be sure to let the cucumber juice drain, otherwise the pancake will get soggy and fall apart.
9. Chop the leek very finely with a knife.
10. Pour sour cream into a small bowl, add onion and stir. There is no need to salt the filling, as the fish is already salted enough.
11. Let's start stuffing the pancakes. In the middle of each we place 203 slices of salmon, the same amount of cucumber and season everything with sour cream sauce.
12. Wrap the pancake in any shape (preferably into a roll) and place it on a plate.

With feta and pink salmon

An excellent recipe for office meals. These pancakes go perfectly with other cold appetizers and go well with white and red wines. In addition, these pancakes are prepared with a budget version of red fish - pink salmon, which is available to any cook.

Ingredients:

• 20 ready-made savory pancakes;
• 1 pack of feta cheese;
• 1 bunch (50 grams) green leeks;
• 500 grams of smoked pink salmon.

Preparation:

1. We prepare pancakes according to our favorite proven recipe. You will need about 20 pancakes.
2. We release the cheese from the packaging and drain the brine.
3. Finely chop the leeks with a knife, leaving 10-12 onion stalks for decoration.
4. Mash the cheese with a fork until it becomes a paste. Add onion and stir.
5. We separate the fish from the skin and bones. We cut the finished fillet as follows: cut thin slices with a sharp knife in the direction from the ridge to the abdomen.
6. Grease the edge of the pancake with cheese paste, and place a slice of pink salmon on top.
7. Roll the pancake into a roll or tube. Place the pancakes in the refrigerator to cool slightly.

To make a green onion garnish, you need to soak it in cold water for a few minutes. After this, it will become elastic and easy to tie. Before serving, tie each pancake with a bow arrow, tie a bow and place on a plate.

Trout and basil rolls

This type of pancake is prepared in a special way, since its highlight is the special preliminary preparation of the fish. And trout and basil create a unique combination of flavors! Pancakes can be prepared according to any proven recipe, or you can use the recipe for openwork pancakes with sour cream.

Ingredients:

• 20 savory pancakes;
• 400 grams of fresh trout;
• Lemon;
• 50 grams of basil.

Preparation:

1. Before preparing the filling, you should marinate the trout. To do this, squeeze the juice from the lemon. To get the juice out of the lemon better, you need to hold the unpeeled citrus under hot water for a while, and then roll it forcefully on the table.
2. We clean the trout from the skin and remove the bones. Cut the fish into thin slices.
3. Pour lemon juice over the trout and let marinate for about 20-30 minutes.
4. We wash the basil and place it on a paper towel. Be sure to let the water drain.
5. Cut the basil into thin strips.
6. Place trout slices on the pancake and basil on top.
7. We roll it up in any shape: you can use it as an envelope or a roll.

Serve with sour cream or slice very thinly and put on a skewer - the appetizer is ready.

With salmon and melted cheese

A universal dish that goes well with any feast. In addition, children really love these rolls - you just have to present them beautifully and interestingly.

For pancakes:

• 400 milliliters of milk;
• 200 grams of flour;
• 4 eggs;
• 25 grams of salt;
• 20-30 grams of butter;
• 100 grams of water.

For filling:

• 300 grams of salmon (lightly salted);
• 100 grams of processed cheese (“Yantar”, “Viola”);
• 20 grams of fresh herbs.

Preparation:

1. In a deep container, beat the eggs with salt (do not separate the eggs into whites and yolks).
2. Melt the butter in the microwave or on the stove.
3. In a saucepan, mix milk with water (the ingredients should be warm), add not too hot butter and the egg mixture.
4. Constantly stirring everything with a whisk or mixer, add flour (it must be sifted first). It is necessary to bring the mixture to a homogeneous state, since the taste and consistency of the pancakes depends on this.
5. Let the dough rest for 1 hour. Meanwhile, prepare the fish filling.
6. Cut the salmon into thin slices.
7. We bake pancakes in a dry frying pan - the dough already contains fat, so the pancakes will not stick to the surface.
8. The pancakes are ready: you can fill them. Lubricate each with melted cheese, then lay out the salmon (2-3 slices will be enough).
9. Roll the pancake into a roll and cut into 2-3 pieces.

Each, if desired, can be thickly sprinkled with finely chopped herbs.

With curd cheese and caviar

One of the most luxurious options for making pancakes. These pancakes are sure to be a bright addition to your treats.

Ingredients:

• 10 ready-made unleavened pancakes;
• 2 tablespoons (70 grams) of any curd cheese;
• 50 grams of butter;
• 40 grams of caviar;
• Greenery.

Preparation:

1. Let's start cooking with the filling. To do this, mix softened butter and cottage cheese in a bowl until it reaches the consistency of sour cream.
2. If desired, and to add a special aroma, you can add very finely chopped dill to this mixture.
3. Generously grease each pancake with creamy cheese mixture over the entire area.
4. Roll the pancake into a tube and cut into 3-4 centimeter pieces.
5. Place the “stumps” on a dish, carefully decorating each with a small portion of caviar.

We decorate this spectacular dish with herbs, lemon slices and caviar. Serve to the table.

Simple pancakes with salmon (video)

Pancakes with red fish can hardly be called an economical dish, but how delicious and beautiful they look on the holiday table! By spending a little time and effort, you will prepare dishes that your guests will certainly appreciate and all family members will love.

Pancakes with fish are an amazing dish. It can be served at a festive table, and if you prepare pancakes with red fish and cut them into small pieces, you can safely call them original rolls.

Look at the photo, because the dish really looks like rolls. Your guests will be delighted not only with the external characteristics of the pancakes, but also with their taste.

In this article, I presented interesting snack recipes with step-by-step photos that should interest you too.

Beginners in culinary arts will be able to cope with their preparation.

Pancakes with red lightly salted fish

The recipe requires the use of lightly salted red fish, and therefore your pancakes can be filled with salmon, salmon or trout, pink salmon.

It must be admitted that pancakes with red fish have become a classic Russian filling on the tables of many of our compatriots. I heard that pancakes stuffed with fish began to be called “Russian” in some European countries.

The result is a spectacular dish (look at the photo), beautiful, and its taste is fabulous. You can prepare pancakes with pink salmon or another type not only for the holiday table, but also for dinner and lunch to please your family.

Components: 120 gr. flour; 1 tsp Sahara; 1 pinch of salt; 2 pcs. chickens eggs; 400 ml milk; 60 gr. sl. oils; 400 gr. red fish; greens and 100 gr. sl. cheese. Better take Philadelphia cheese.

From the specified number of ingredients you will get 6-7 servings of delicious pancakes.

Cooking algorithm with attached photos:

1. I sow flour. I add sugar and salt to the composition. I mix the ingredients.
2. I add milk and stir.
3. I put butter and chickens. eggs. I stir the mixture until the mixture is homogeneous. It is important to remove all lumps, otherwise the appearance of the pancakes will be ruined.
4. I bake pancakes, and only then do the filling. The pancakes should be elastic, soft and tender in texture.
5. I'm working on red fish. I cut it into slices, let them be about 0.5 cm.
6. I chop the greens.
7. I take the prepared pancake and spread it with cheese in the center. I put in the fish mass, cover it with herbs. That's all, pancakes with fish and cheese are ready.

All that remains is to wrap the pancake in a roll and cut into 2 equal parts. You can cut the stuffed pancakes into 2-3 more pieces so that they look exactly like Russian rolls.

Regarding presentation, I want to clarify that you should not be afraid to experiment. Stuffed homemade pancakes can be served warm.

Pancakes with fish filling and hard cheese

These pancakes will be delicious and tender, the main thing is to stop in time to avoid overeating. The recipe is presented below.

Components: 200 gr. fish; 100 gr. TV. cheese; 2 pcs. chickens eggs; 500 ml milk; dill; 150 gr. flour; 3 tbsp each rast. butter and mayonnaise; salt.

Cooking algorithm, supplemented with photos for convenience:

1. I'm whipping chickens. eggs, milk and butter. I add flour. I'm making a batch. I leave it aside for 10 minutes.
2. I bake homemade pancakes. I leave them aside to cool.
3. At this time, I chop the fish into pieces and smaller greens. I also cut the cheese into pieces.
4. I put all the ingredients for the filling and mayonnaise in a blender. I turn it into mush. The filling is ready.

I grease the pancakes with the resulting mixture. All that remains is to wrap the rolls. I stack the pancakes on top of each other. If you wish, you can cut them into smaller pieces and decorate with lettuce leaves.

Original pancakes with salmon cheese and cucumbers

The taste of pancakes with salmon is amazing, and the cucumber successfully complements the spicy taste.

Components: 2 pcs. chickens eggs; 1 PC. cucumber; dill; 200 gr. salmon and curd cheese; salt; 1 tbsp. rast. oils; 500 ml milk; 300 gr. flour; 250 ml water; 2 tbsp. sour cream; quarter tsp soda

Cooking algorithm:

1. I'm whipping chickens. eggs. Be sure to extinguish the soda with either lemon juice or vinegar. I add salt and sugar.
2. I add 150 ml of milk and sour cream. I'm in the way.
3. I add flour. I pour in the rest of the milk. I stir, introduce the plant. oil. I add boiling water. I stir.
4. I'm starting to fry pancakes.
5. I mix cheese with herbs. Grind it as finely as possible. Cut the cucumbers into bars, doing the same with salted fish. The filling is ready.
6. I spread cheese in the center of the pancake. I put cucumber and salmon in the middle. I roll it up. Done, you can serve.

The dish turns out to be savory in taste, although it is very simple to prepare. Due to the fact that the recipe calls for the use of boiling water, the dough becomes elastic and homogeneous. Adding sour cream gives baked goods a creamy taste.

This appetizer will be ideal both for lunch and for a gala table for any occasion. Prepare it in a good mood, and then your positivity will be passed on to your guests and household members through the dish.

Recipe for pancakes stuffed with red fish, onion and cucumber

To make this type of snack, you should bake pancakes. You can take the recipe that you like best. The main thing is that the pancakes are tender and unsweetened, because we use salty filling.

Ingredients: green onions; ready-made pancakes; cucumber; salt; sour cream; fish.

Cooking algorithm:

1. Prepare pancakes. Leave them to cool aside.
2. I'm making the filling. The fish is cut into thin slices. Take a sharp knife to make this task easier.
3. I peel the cucumbers by removing the skin. I cut into strips lengthwise.
4. Wash the green onions, then chop them into small pieces.
5. I put the cucumbers on a sieve and sprinkle with salt. I let the mixture sit for about 10 minutes. I squeeze it out as carefully as possible.
6. I put the greens on a plate. onion, pour in sour cream, knead the mass.
7. I'm stuffing pancakes. I put 2-3 pieces of fish on the surface of the pancake, then the same amount of cucumber and 1 tbsp. sour cream.
8. I fold the pancake from the side inward and roll it up. It needs to be closed, but only on one side. It is better to open the other side so that you can see what the pancake is filled with.

This concludes the recipe, all that remains is to serve the pancakes to the table. This filling will appeal to all lovers of fish dishes, and connoisseurs of sushi will note that their taste is really similar.

I believe that at least one recipe will interest you, and you will prepare it in the near future. Good luck in the kitchen!

My video recipe

Buckwheat flour was previously widely used in home cooking. This flour is unsuitable for baking, but excellent “Russian pancakes” are baked from liquid, highly bubbly dough. These pancakes are very tasty and filling.

Pink color: the symphony of tenderness of the fish and its specific taste, loved by many, make such pancakes especially attractive and desirable. It is also important that housewives prefer boiled, steamed or baked fish - pink salmon.

With pink salmon, coffee-brown buckwheat pancakes look elegant due to the delicate pink hue of this fish. Lemon “Béchamel” goes well with seafood and boiled fish with the name"red". This dish can be prepared in advance.

Please humbly take a bite...

Ingredients for 6 people

For the test:

- 220 g buckwheat flour (buckwheat)

- 50 g wheat flour

– 250 ml semi-skimmed milk

— 250 ml water

- 1 egg

- 20 g butter

- salt

For the sauce:

- 30 g butter

- 30 g flour

— 750 ml semi-skimmed milk

- juice of half a lemon

- salt and pepper

For filling:

– 4 salmon steaks

- a few sprigs of dill

Prepare the dough:

In a large bowl, mix the wheat and buckwheat flour together, make a funnel, crack the egg into it and mix.

Add milk and water little by little and whisk. All this with a slight movement turns into a smooth and soft dough, into which we add melted butter and salt and mix again

Let the batter now rest at room temperature for about 30 minutes before preparing the pancakes. In the meantime, we will prepare the Bechamel sauce.

Heat the butter in a thick-bottomed saucepan and, stirring, add flour until smooth (to a thick, creamy mass).

Then, little by little, stirring constantly to prevent lumps from forming, pour in the milk in a thin stream. Cook for about 10 minutes with constant stirring.

At the end of cooking, add salt and pepper and lemon juice. You should have a smooth sauce with the consistency of heavy cream. Remove from heat and keep warm while you fry the buckwheat pancakes for 25 minutes.

Prepared fish - boiled or baked - cut into portions 1.5 cm wide.

We serve our pancakes: Before serving, place the buckwheat pancake in a hot frying pan over medium heat, distribute the pink salmon slices, pour hot Bechamel sauce on top and immediately fold all the edges of the pancake inward to form a square. Heat for approximately 2 minutes and serve hot, garnished with dill sprigs and a lemon wedge.