Crepe Pie with Salmon
Appetizers • European
Description
Crepe Pie with Salmon
Ingredients
- Sour Cream 10 oz
- Wheat Flour 15 oz
- Sugar 0 oz
- Chocolate eggs 6 pieces
- Beer 15 fl oz
- Sparkling water 5 fl oz
- Salt 1 teaspoon
- Vegetable Oil 0 fl oz
- Ground Black Pepper a pinch
- Salmon 25 oz
- Semi-soft cream cheese 20 oz
- Creamy Horseradish 3 tablespoons
- Cream 22% 15 fl oz
- Turmeric 0 oz
- Butter 0 oz
- Dill 0 oz
- Red Caviar 5 oz
Step-by-Step Guide
Step 1
Prepare the crepes: separate the yolks from the whites of 3 eggs. Whisk the yolks with sugar until pale. Add sour cream (300 g) and beat until smooth. Gradually add flour, mixing thoroughly.
Step 2
Slowly pour in the beer while mixing with a mixer to avoid lumps. Once the beer is finished, continue mixing the batter, adding sparkling water to achieve a consistency similar to low-fat sour cream. Cover the batter and let it sit in a warm place for 40 minutes.
Step 3
Whip the remaining egg whites with salt until stiff peaks form and gradually fold them into the batter, mixing thoroughly.
Step 4
Grease a well-heated skillet with oil and cook the crepes. The crepes should be thin and even.
Step 5
Prepare the filling: slice the salmon fillet as thinly as possible, cutting across the grain. Season each slice with salt and freshly ground pepper. Cover with plastic wrap and refrigerate for 30 minutes. After that, sprinkle the fish with vodka, cover again, and let it sit at room temperature for another 45 minutes.
Step 6
Grate the cheese on a fine grater and divide it into two parts: 1/3 and 2/3.
Step 7
Mix 1/3 of the cheese with the horseradish.
Step 8
Separate the yolks from the whites of the remaining 3 eggs. Whisk the yolks with cream (250 ml), season with salt and pepper. Add 7 tablespoons of the whipped yolks to the cheese with horseradish. Mix well.
Step 9
Pour the ground turmeric into a dry skillet and toast for 2 minutes, stirring constantly. Add the turmeric to the remaining yolk-cream mixture along with the remaining 2/3 of the cheese and mix.
Step 10
Cut a double layer of parchment paper for the bottom of the baking dish. Line it and grease it with melted butter.
Step 11
Layer the crepes: crepe; cheese with horseradish in a thin layer; salmon; crepe; cheese with turmeric; and again crepe, cheese with horseradish, etc.
Step 12
Cover the dish with foil, tightly folding the edges. Place the dish in a preheated oven at 390°F for 15 minutes.
Step 13
Then remove the foil, spread the remaining sour cream on top, and bake for another 20 minutes.
Step 14
For decoration: remove the dill stems and chop the dill as finely as possible.
Step 15
Whip very cold cream (250 ml) into a fluffy foam, gently fold in the dill and caviar (any red caviar can be used).
Step 16
You can decorate the entire pie, but keep in mind that the cream will run quickly on a warm pie. You can also decorate each portion separately. The pie cuts better when it has cooled slightly.
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