Cake pancake with salmon

→ Cake pancake with salmon

picture - Cake pancake with salmon

700 g Salmon

500 g Cream Cheese

500 ml cream 33%

500 ml unfiltered wheat beer

400 g wheat flour

350 g sour cream 40%

100 ml A highly water

100 g picture - Cake pancake with salmon red caviar

50 ml vodka

30 g butter

30 ml vegetable oil

25 g sugar

15 g dill

6 eggs

3 Art. l. creamy horseradish

10 h. l. ground turmeric

1 h. l. salt

? h. l. ground black pepper

Cooking the pancakes: in three separate egg whites from the yolks, combine the egg yolks with the sugar until white and grind, add 300 g sour cream, beat the mixture until smooth, gradually with careful kneading add the flour.

Gradually pour in the beer mixture carefully vymeshivaya all mixer, then add carbonated water, the dough should have the consistency of both low-fat sour cream, cover it with a cloth and leave in a warm place for 40 minutes.

Proteins whip in cool foam, adding? tsp salt and gradually add them to the dough with careful kneading.

Pan heat, lubricating it with oil on both sides and bake uniform thin pancakes.

Preparation of the filling: thinly sliced salmon fillet connect with pepper and salt, put into the cold for half an hour, covered with foil, then drizzle with vodka, then close it and leave at room temperature for 45 minutes.

Cheese grate, separate one-third and connect it with horseradish.

Three separate egg yolks from the whites, yolks connect with half the cream and beat, pepper and salt, 7 tablespoons add to cheese mixture with horseradish and mix.

On a dry frying pan pour turmeric, dry for 2 minutes, then add the remaining mixture to the yolks, add there the rest of the cheese and mix.

Fold the paper for baking in two layers, put on the bottom of the form, brushing melted butter.

Spread the cake: pancake with horseradish cheese, salmon, pancake, cheese with turmeric, pancake, again with horseradish cheese, etc.

Cover with foil shape, tight bend edges, cook pancake pie with salmon at 200 degrees in preheated oven for 15 minutes, remove the foil, brush the cake with sour cream (40g), bake for another 20 minutes.

Finely chop the dill, chilled beat remaining cream until fluffy foam, gently add the eggs and dill.

Serve cake pancake with salmon, cream sauce decorating each serving.

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