Pancakes with salmon and cheese

8 servings
40 min

How to make pancakes with salmon and cheese? We make pancake dough. We take two deep bowls: in one we mix all dry ingredients: sifted flour, salt and sugar. In another bowl, beat the eggs and pour the milk there. Milk and eggs need to be taken out of the refrigerator in advance - they should be at room temperature. Milk can also be lightly warmed. If the milk is very fatty, then it must be diluted with warm water, otherwise the pancakes will stick.

Then, in small portions, pour the liquid mixture into the flour and shake well with a whisk or mixer. Pour vegetable oil, mix. You can additionally strain the dough through a strainer so that it becomes more uniform and does not contain lumps.

Heat the pan over fire, lubricate with slightly vegetable oil - only the first time! Pour a small amount of dough into the pan with a ladle - we form a pancake. Fry on one side for 30 seconds, on the other 15 seconds over a medium heat. So we do with the whole test. We will need 8 pancakes, but there will be a little more.

When the pancakes are ready, we will deal with the filling. Carefully cut the skin from a piece of salmon and cut the fish fillet with long strips - 8 pieces should be obtained. We wash the cucumber and cut it into thin bars (also 8 pieces), suitable in length for fish blanks.

We take one pancake, spread it half with cream cheese, lay out cucumber and fish. Cheese can be spread with a fork soaked in water with a spoon or just hands. The main thing is to get it out of the refrigerator in advance so that it melts a little and becomes more pliable. The upper edges can not be missed - they will still remain empty and we will cut them off.

We roll up the pancake roll, trying to make it tighter. For ready-made pancakes, cut the empty edges and cut the rolls into two or even three equal parts. So we serve to the table!