Pancakes with salmon, cream cheese and cucumber
Origin of the recipe
This recipe is a modern take on the classic Russian tradition of serving blini with fish and fermented milk products. Historically, blini in Rus' were often paired with caviar, sour cream, or cottage cheese, especially on holidays. The introduction of lightly salted salmon to home cooking dates back to the 20th century, when seafood became more readily available. The addition of fresh cucumber is a nod to Scandinavian and Mediterranean influences, where textures and contrasting flavors are important. Cream cheese (or soft cottage cheese) acts as a neutral, creamy base, softening the rich flavor of the fish. These blini have become popular in recent decades as a light, elegant appetizer for brunches, buffets, and family celebrations, while maintaining a connection to the traditional culture of blini as a symbol of hospitality and generosity.
What do you need for cooking?
Ingredients
For the test
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Eggs
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Milk
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Water
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Flour
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Salt
For the filling
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Cottage cheese
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Green
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Salmon
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Cucumber
Kitchen utensils
- Bowl
- Spoon
- Whisk
- Plate
- shoulder blade
- Non-stick frying pan
Step-by-step recipe:
Step 1:
Break the eggs into a bowl, add a pinch of salt and whisk until smooth and slightly fluffy.
Step 2:
Gradually pour in the milk and water, continuing to whisk until the dough is smooth and lump-free.
Step 3:
Sift the flour directly into the liquid and mix thoroughly until it reaches the consistency of thin sour cream.
Step 4:
Heat a frying pan over medium heat and lightly coat it with a thin layer of vegetable oil.
Step 5:
Pour a small amount of batter into the pan and spread it evenly, tilting the pan slightly.
Step 6:
Fry the pancake until the surface becomes opaque. Carefully flip it over with a wooden spatula and fry the other side until golden brown.
Step 7:
Place the finished pancake on a flat plate and cover with a clean towel to keep it soft.
Step 8:
For the filling, combine the cream cheese with finely chopped fresh herbs and mix well.
Step 9:
Place a thin layer of filling on each pancake.
Step 10:
Carefully place pieces of lightly salted salmon and thin slices of fresh cucumber on top.
Step 11:
Carefully roll the pancake into a tight roll and place it on a serving tray.
Step 12:
Serve immediately after assembly, garnished with additional fresh herbs, lemon zest, or grated cheese to taste.
Cooking tips:
Make thin, elastic pancakes. The ideal base is classic milk pancakes without yeast: they should be soft but firm enough not to tear when rolled.
Choose high-quality, lightly salted salmon. It should be firm, richly colored, and free of any fishy odor. Avoid overly salted varieties, as they can overpower the tenderness of the other ingredients.
Assemble the pancakes at the last minute. To prevent them from getting soggy, stuff them just before serving—especially if you're using fresh cucumber.
Layer the filling: cream cheese first, then cucumber, then salmon. This way, the flavors will develop harmoniously and the texture will remain balanced.
Serve immediately, garnished with herbs. Fresh dill or parsley make a wonderful addition. Perfect for a festive brunch or a light dinner.
