Pancake cake with coho salmon fish mousse

8 servings
3 hours

Start with the filling - fish mousse: - finely chop the fish; - in a blender mix the fish with half of sour cream and mustard, whisk until homogeneous; - salt, pepper and send to the refrigerator. Then go to the pancakes: - beat the eggs into a lush foam, mix with the remaining sour cream; - mix wheat and rye flour, add salt and sugar; - mix the dry mixture with the liquid mixture until homogeneous; - while stirring, gradually add mineral water to the flowing consistency of pancake dough; - cover the dough with cling film and allow to stand for at least 20 minutes; - heat a pan with a diameter of about 23 cm and bake pancakes on it, each time lubricating the pan with vegetable oil; - let the finished pancakes cool. Now let's start assembling the pie: - lay the first pancake on a dish to serve the pies; - put the pancake with fish mousse and put the next pancake on it; - thus lay out all pancakes, at the same time rinse with creamy horseradish; - cover with film and put the cake in the refrigerator before serving for at least an hour; - decorate the cake on top with fish mousse and herbs before serving. All the most tasteful!