Pancakes with Mackerel Pâté and Herbs

Ingredients

• Hot smoked pink salmon 1 piece
• Pomegranate Seeds 1 piece
• Lemon-Pepper Mix to taste
• Semi-soft cream cheese 5 oz
• Spinach 0 oz
• Olive Oil 0 fl oz
• Salt a pinch
• Thin Crepes 8 pieces

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Remove the skin from the mackerel. Take out the backbone and all the small bones.

Step 3

Place the fish fillet in a blender, add cheese, spices, and a pinch of salt. Blend until smooth.

Step 4

Cut off the top of the pomegranate and make incisions on the skin where the membranes are located.

Step 5

Divide the pomegranate into sections and remove the seeds. To avoid splattering juice all over the kitchen, you can do this by submerging the pomegranate in a bowl of water.

Step 6

Set aside a few seeds, then squeeze the juice from the remaining ones by wrapping them in cheesecloth and thoroughly mashing with a potato masher.

Step 7

Add 50 ml of juice to the fish with cheese to enhance its color and add some acidity; the rest can simply be enjoyed as a drink.

Step 8

Spread the resulting mixture over the pancake, top with spinach leaves (set aside a little for serving), and roll the pancake into a spiral. Repeat this process with all the pancakes and place them in the refrigerator for 2 hours.

Step 9

Fry the rolls in vegetable oil until golden and crispy, then drain on a paper towel to remove excess oil.

Step 10

Slice the rolls diagonally.

Step 11

Garnish the rolls with pomegranate seeds and green leaves.