Beet pancakes with salmon
163 - 10 порции
Ingredients for Beet pancakes with salmon
- Beets - 1 piece
- Water - 500 ml
- Sugar - 2 tbsp
- Yeast - 8 g
- Corn starch - 1 tbsp
- Chicken egg - 1 piece
- Flour - 360 g
- Salt - to taste
- Olive oil - 3 tbsp.
- Peppers red hot chilli - 1/3 tsp
- Soft cheese - 400 g
- Salmon - 450 g
- Dill - 35 g
Step by step instruction of cooking Beet pancakes with salmon
Beet rubbed, and filled with water.
Made it stand for a few minutes.
Mixed and strained through a sieve.
Poured the liquid into a bowl.
Put the yeast, sugar, starch, broke
the egg and sifted flour.
Put the bowl in a warm place for
After 30 minutes in a bowl added salt,
oil, pepper, and stirred the dough.
The pan greased with oil.
The pancakes were cooked on medium heat
for 3 - 4 minutes on each side.
From this test get 10 pancakes.
Gave the pancakes to cool slightly.
Damn put on a cutting Board
and smeared cheese.
Sliced dill and sprinkled them with cheese.
Salmon put to one side.
(Salmon, salted, sea salt, sugar,
the crushed stalks of fresh dill.
Salmon moderately salty and very fragrant).
The pancakes are soft and well-curled
in the rolls.
Pancake rolls in the section.
Very tasty pancakes!
Juicy and flavorful filling.
Eating pancakes without the sauce.