Pancake pie with salmon. Snack pancake cake with red fish

For festive table I suggest you cook something delicious snack cake with salmon. It is prepared very quickly and easily, does not require time for soaking, the taste is amazing, and it looks so beautiful and appetizing that it is difficult to resist the temptation and not bite off at least a piece. So, I’m sharing my original recipe for salmon pancake cake.

Ingredients:

(1 pancake cake with salmon)

8 pancakes
300-400 gr. lightly salted salmon
600 gr. soft cream cheese
1 clove of garlic
1 tbsp. sour cream
small bunch of dill
small bunch of parsley
1 tsp red caviar for decoration

To prepare this appetizer, we need three main ingredients: pancakes, lightly salted salmon (trout) and cream cheese. We bake thick pancakes, yeast or kefir ones are ideal (follow the links, you can see step by step recipes pancakes).

It is best to salt salmon at home. The fish turns out tasty, elastic and much cheaper than store-bought. See the recipe here.
Cut the salted salmon into thin slices. We leave the most beautiful pieces for decorating the cake, the rest for filling - we will have two layers of salmon. By the way, we don’t eat the small and ugly scraps, but put them aside, we need them for the recipe.

We buy cream cheese like Philadelphia or mascarpone. It is not at all necessary to buy expensive brands; any locally produced soft cream cheese will do, it is important that the cheese is not too salty.
If the cheese is a bit dense in texture, you can add one tablespoon of sour cream to soften it a little. It is not advisable to put more, otherwise the pancakes in the cake will move apart, which is not very good, because the cake should be solid.
We divide the cheese into three parts. We leave one part as is. Grind the second part (200 grams of cheese) in a blender along with small and ugly scraps of salted salmon. We will get a very tender and delicious pasta light pink color which we use for filling.

Mix a third of the cheese with finely chopped dill and a crushed clove of garlic. We add a little dill so that it only complements and does not interrupt the taste and aroma of the salmon. By the way, you can buy ready-made cream cheese with herbs, this is very convenient, especially when time is short.

So, the salmon is cut, three cheeses are ready, we can start assembling our pancake cake. I’ll say right away that the order of the layers doesn’t really matter, so here you can act at your own discretion.
So, we put on the bottom the most thick pancake, grease it with that pink paste that we prepared from cheese and salmon trimmings. We make the layer not very thin, at least 3–4 mm.

Place the second pancake. Spread the pancake with cheese paste and herbs. The layer is also thick.

We put the third pancake. Spread it with white cheese. Here the layer can be made thinner, since it is only a connecting element. Place pieces of lightly salted salmon. Ideal option, when there is a lot of salmon and little “empty space”.

Important point! Be sure to coat the salmon pieces with cheese on top, since the fish itself will not stick to the pancake. And we need the cake to be whole.

Place the fourth pancake. Spread cheese spread with salmon.

Fifth pancake - spread a layer of cheese and herbs.

Sixth pancake - thin layer white cheese, on which we again place pieces of salmon. Don't forget to grease the fish with cheese on top.

Etc. We make the number of layers in the cake depending on the desired height of the cake and prepared products. Cover the last pancake, which will be the top of the cake, with cheese (white or green, whichever is left). Cover the edges with cheese.

Salmon pancake cake looks luxurious, very beautiful and very expensive when the entire cake, both on top and on the sides, is covered with salmon. But not everyone can afford such luxury, and, in general, it is not necessary, so I propose to make a more democratic design.

Sprinkle the sides of the pancake cake with finely chopped parsley, decorate the top with pieces of salmon, parsley leaves and red caviar. That's all, our pancake and salmon snack cake is ready! This cake can be served almost immediately.

For the holiday table, I suggest preparing a delicious snack cake with salmon. It is prepared very quickly and easily, does not require time for soaking, the taste is amazing, and it looks so beautiful and appetizing that it is difficult to resist the temptation and not bite off at least a piece. So, I’m sharing my original recipe for salmon pancake cake.

(1 pancake cake with salmon)

8 pancakes
300-400 gr. lightly salted salmon
600 gr. soft cream cheese
1 clove of garlic
1 tbsp. sour cream
small bunch of dill
small bunch of parsley
1 tsp red caviar for decoration

To prepare this appetizer, we need three main ingredients: pancakes, lightly salted salmon (trout) and cream cheese. We bake thick pancakes; yeast or kefir-based pancakes are ideal (by following the links, you can see step-by-step pancake recipes).
It is best to salt salmon at home. The fish turns out tasty, elastic and much cheaper than store-bought. See the recipe here.
Cut the salted salmon into thin slices. We leave the most beautiful pieces for decorating the cake, the rest for filling - we will have two layers of salmon. By the way, we don’t eat the small and ugly scraps, but put them aside, we need them for the recipe.
We buy cream cheese like Philadelphia or mascarpone. It is not at all necessary to buy expensive brands; any locally produced soft cream cheese will do, it is important that the cheese is not too salty.
If the cheese is a bit dense in texture, you can add one tablespoon of sour cream to soften it a little. It is not advisable to put more, otherwise the pancakes in the cake will move apart, which is not very good, because the cake should be solid.
We divide the cheese into three parts. We leave one part as is. Grind the second part (200 grams of cheese) in a blender along with small and ugly scraps of salted salmon. We will get a very tender and tasty light pink paste, which we use for the filling.
Mix a third of the cheese with finely chopped dill and a crushed clove of garlic. We add a little dill so that it only complements and does not interrupt the taste and aroma of the salmon. By the way, you can buy ready-made cream cheese with herbs, this is very convenient, especially when time is short.
So, the salmon is cut, three cheeses are ready, we can start assembling our pancake cake. I’ll say right away that the order of the layers doesn’t really matter, so here you can act at your own discretion.
So, put the thickest pancake on the bottom, grease it with that pink paste that we prepared from cheese and salmon trimmings. We make the layer not very thin, at least 3-4 mm.
Place the second pancake. Spread the pancake with cheese paste and herbs. The layer is also thick.
We put the third pancake. Spread it with white cheese. Here the layer can be made thinner, since it is only a connecting element. Place pieces of lightly salted salmon. An ideal option when there is a lot of salmon and little “empty space”.
Important point! Be sure to coat the salmon pieces with cheese on top, since the fish itself will not stick to the pancake. And we need the cake to be whole.
Place the fourth pancake. Spread cheese paste with salmon.
Fifth pancake - spread a layer of cheese and herbs.
The sixth pancake is a thin layer of white cheese, on which we again place pieces of salmon. Don't forget to grease the fish with cheese on top.
Etc. We make the number of layers in the cake depending on the desired height of the cake and prepared products. Cover the last pancake, which will be the top of the cake, with cheese (white or green, whichever is left). Cover the edges with cheese.
Salmon pancake cake looks luxurious, very beautiful and very expensive when the entire cake, both on top and on the sides, is covered with salmon. But not everyone can afford such luxury, and, in general, it is not necessary, so I propose to make a more democratic design.
Sprinkle the sides of the pancake cake with finely chopped parsley, decorate the top with pieces of salmon, parsley leaves and red caviar. That's all, our pancake and salmon snack cake is ready! This cake can be served almost immediately.

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Reviews and comments:

In my family, salmon is everyone's favorite. However, any lightly salted or smoked red fish is suitable for a pancake cake. I took pink salmon. It’s great that the paste for greasing the cakes is made with sour cream and not with mayonnaise. Yes, I recommend adding mustard to the pasta itself for spiciness.

Alena, it’s a great idea for you to make pasta from lightly salted salmon and cream cheese. With her help, I made a pancake cake and more breakfast sandwiches. Very tasty and not as expensive as with just red fish. Thank you.

Olga, in addition to saving such pancake cake it turns out more tender than from salmon and pancakes alone)))

The cake looks simply amazing. I would never have guessed that it was made from pancakes and salmon. I think it will taste amazing too. I’m going to prepare such beauty for March 8th, I’ll pamper my husband, he also set a gorgeous table for me on Valentine’s Day, he’ll have a response)).

I made a pancake cake using your recipe as a basis, but just made it cheaper. Instead of cream cheese, I used cottage cheese, and to make the mass more plastic, I added a couple of spoons of sour cream. I didn’t have much salmon, so I ground it into a paste along with cottage cheese. I left only a few pieces for decoration. Nothing, even this economical option turned out to be very tasty and beautiful. The guests finished the whole cake in ten minutes.

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Ingredients:

(1 pancake cake with salmon)

8 pancakes
300-400 gr. lightly salted salmon
600 gr. soft cream cheese
1 clove of garlic
1 tbsp. sour cream
small bunch of dill
small bunch of parsley
1 tsp red caviar for decoration

To prepare this appetizer, we need three main ingredients: pancakes, lightly salted salmon (trout) and cream cheese. We bake thick pancakes; yeast or kefir-based pancakes are ideal (by following the links, you can see step-by-step pancake recipes).

It is best to salt salmon at home. The fish turns out tasty, elastic and much cheaper than store-bought. Look at the recipe.
Cut the salted salmon into thin slices. We leave the most beautiful pieces for decorating the cake, the rest for filling - we will have two layers of salmon. By the way, we don’t eat the small and ugly scraps, but put them aside, we need them for the recipe.

We buy cream cheese like Philadelphia or mascarpone. It is not at all necessary to buy expensive brands; any locally produced soft cream cheese will do, it is important that the cheese is not too salty.
If the cheese is a bit dense in texture, you can add one tablespoon of sour cream to soften it a little. It is not advisable to put more, otherwise the pancakes in the cake will move apart, which is not very good, because the cake should be solid.
We divide the cheese into three parts. We leave one part as is. Grind the second part (200 grams of cheese) in a blender along with small and ugly scraps of salted salmon. We will get a very tender and tasty light pink paste, which we use for the filling.

Mix a third of the cheese with finely chopped dill and a crushed clove of garlic. We add a little dill so that it only complements and does not interrupt the taste and aroma of the salmon. By the way, you can buy ready-made cream cheese with herbs, this is very convenient, especially when time is short.

So, the salmon is cut, three cheeses are ready, we can start assembling our pancake cake. I’ll say right away that the order of the layers doesn’t really matter, so here you can act at your own discretion.
So, put the thickest pancake on the bottom, grease it with that pink paste that we prepared from cheese and salmon trimmings. We make the layer not very thin, at least 3-4 mm.

Place the second pancake. Spread the pancake with cheese paste and herbs. The layer is also thick.

We put the third pancake. Spread it with white cheese. Here the layer can be made thinner, since it is only a connecting element. Place pieces of lightly salted salmon. An ideal option when there is a lot of salmon and little “empty space”.

Important point! Be sure to coat the salmon pieces with cheese on top, since the fish itself will not stick to the pancake. And we need the cake to be whole.

Place the fourth pancake. Spread cheese paste with salmon.

Fifth pancake - spread a layer of cheese and herbs.

The sixth pancake is a thin layer of white cheese, on which we again place pieces of salmon. Don't forget to grease the fish with cheese on top.

Etc. We make the number of layers in the cake depending on the desired height of the cake and prepared products. Cover the last pancake, which will be the top of the cake, with cheese (white or green, whichever is left). Cover the edges with cheese.

Salmon pancake cake looks luxurious, very beautiful and very expensive when the entire cake, both on top and on the sides, is covered with salmon. But not everyone can afford such luxury, and, in general, it is not necessary, so I propose to make a more democratic design.

Sprinkle the sides of the pancake cake with finely chopped parsley, decorate the top with pieces of salmon, parsley leaves and red caviar. That's all, our pancake and salmon snack cake is ready! This cake can be served almost immediately.

From the simplest, ordinary pancakes you can prepare a wonderful, very delicious snack- pancake cake. This dish will fit perfectly into the holiday table menu, because it perfect snack for a variety of alcoholic drinks– from light dry wines to a variety of strong drinks. And of course, the pancake snack cake looks very impressive.

You can come up with the most various fillings for pancake cake. Be sure to try preparing this dish with a mind-blowing cream filling made from butter processed cheese, tender lightly salted salmon or salmon and the most “fishy” greens - dill and green onions. By the way, if you replace lightly salted red fish with smoked fish, the dish will be more piquant.

Snack pancake cake with red fish can be served immediately after cooking. But let it soak for 3-4 hours in the refrigerator - and it will definitely win your heart!

Ingredients

for making pancakes:

1.5 glasses of water
1 glass of milk
1 cup flour
3 eggs
100 ml vegetable oil
a pinch of salt and sugar

to prepare the filling:

4 creamy processed cheese unflavored (400 grams)
300 grams of lightly salted red fish (salmon or salmon)
4 tbsp. spoons of mayonnaise
4 sprigs of dill
2 green onions

Also, for decoration, prepare a sprig of dill and 3 slices of lemon.

Recipe for pancake cake with red fish

First you need to prepare the pancakes. Pour water into a deep bowl and then add milk.

Add salt and sugar. You only need a little of these spices - just so that the pancakes themselves are not bland.

Add flour to the liquid.

Beat the dough thoroughly with a mixer, blender or whisk until all lumps of flour are crushed.

Add eggs to pancake batter.

Lastly add vegetable oil and mix thoroughly again.

Bake pancakes in a dry frying pan, pouring ¾ ladlefuls at a time.

The pancakes should turn out thin and golden brown on both sides.

When the pancakes are ready, prepare the filling. To do this, grate the processed cheese on a fine grater.

Then finely chop the greens.

Cut the red fish into small cubes - 5-6 mm in size. Set aside a few slices to decorate the cake.

Mix cheese, herbs and fish. Add mayonnaise one tablespoon at a time.

Mix the filling thoroughly. Add mayonnaise little by little until the mixture becomes viscous and slightly creamy, making it easy to spread over pancakes. Depending on the cheese, you may need less mayonnaise.

Spread the finished pancakes with the resulting cream filling, stacking them on top of each other.

Decorate the pancake cake with lemon slice halves, dill and fish slices.

This snack pancake cake only becomes tastier over time: all the flavors combine, and the pancakes themselves are soaked and become very tender.

Pancake cake with salmon - a little happiness consisting of thin fragrant pancakes with sesame seeds, soaked in the most delicate cream cheese with pieces of lightly salted salmon. And also fresh herbs dill and a thin slice of lemon and this is already a masterpiece of beauty and taste.

Pancake cake with salmon - beautiful, tasty, filling and festive.

The cold season has come - time hearty dishes and the desire to deliciously surprise your family.

Pancake filling:

Salmon 200 g cut into small cubes 1*1 cm + sugar ½ teaspoon + salt ½ teaspoon + dill 2 sprigs (finely chopped) = mix. I leave the salmon to marinate for 30 minutes.

Pancake batter:

1 egg + salt 0.5 teaspoon + 1.5 teaspoons sugar = mix with a whisk until smooth. Flour 100 g (2.5 tablespoons with a large slide) - sift through a sieve and pour into the dough, start stirring and immediately pour in milk 125 ml - in a thin stream, mix + water 125 ml + sesame seeds 1 tablespoon. Mix until smooth. If you make the dough in this order, there will be no lumps. The pancake batter is medium thick, like very thin sour cream.

Place 30 g of butter in the microwave until liquid. Pour into the dough in a thin stream, stirring continuously. Precisely melted butter will add delicacy to the pancakes.

Pancake dough is ready.

Thin pancakes - preparation:

I pour vegetable oil (1-2 tablespoons) into a plate + a brush (or prick a piece of lard or potato onto a fork - this is what our grandmothers did) - to grease the pan for pancakes.

I put the frying pan on the fire and heat it up + grease it with a thin layer vegetable oil+ 1 ladle of dough and quickly spread it over the pan in a thin layer. Fry until golden brown, turn over to the other side, using a miracle spatula, also until golden brown. I transfer the finished pancake to a plate without greasing it with anything. I fry all the dough according to this pattern.

Cream cheese:

Cream 100 ml fat from 30%, cold - whip with a mixer until it becomes “shaving foam”

Philadelphia cheese 175 g, mashed with a fork + dill (3 sprigs finely chopped) + cream + salt, pepper to taste.

To decorate the cake:

I cut 100 g cherry tomatoes into 4 parts + finely chop onions (2 - 3 onions) + vegetable oil, salt, pepper - to taste, mix.

Pancake cake with salmon:

You can make one big cake, but I make several small ones, or rather 4 pieces.

To do this, I cut out 3 identical small circles from each prepared pancake using a glass. For 1 cake I use 5 small circles.

In the middle of the first pancake, 1 heaped teaspoon of cream cheese, cover with 2 pancakes + salmon 1 teaspoon, cover with 3 pancakes + 1 heaped teaspoon of cream cheese, cover with 4 pancakes + salmon 1 teaspoon, cover with 5 pancakes + a few tomatoes With green onions and ½ slice of lemon.