Pancakes with Smoked Salmon Mousse and Pickled Cucumber
Baking and Desserts • Author's
Description
Pancakes with smoked salmon mousse and pickled cucumber
Ingredients
- Apple 0 oz
- Cucumbers 0 oz
- Chum Salmon Caviar 0 oz
- Smoked Salmon Flavored Croutons 0 oz
- Milk 20 fl oz
- Vegetable Oil 0 fl oz
- Sugar 0 oz
- Chocolate eggs 6 pieces
- Wheat Flour 10 oz
- Salt 0 oz
- Water 5 fl oz
- Smoked Salmon Flavored Croutons 5 oz
- Cream 5 oz
- Gelatin 0 oz
- Tarragon 0 oz
- Safflower Oil 0 fl oz
- Dill 0 oz
- Sour Cream 0 oz
- Garlic 0 oz
Step-by-Step Guide
Step 1
For the batter: add sugar, eggs, salt, and flour to 500 ml of milk, then pour boiling water over it. Mix well until a homogeneous batter is formed. Add vegetable oil, stir, and let it rest for 20 minutes. Then grease a heated skillet with a small amount of oil and spread the batter in a thin layer. Fry the pancakes on both sides until golden brown.
Step 2
For the smoked salmon mousse: prepare the gelatin. Pour milk and cream over the cold smoked salmon and simmer until slightly thickened. Add the gelatin and blend everything until an airy mass is achieved.
Step 3
For the tarragon oil: mix tarragon leaves with sunflower oil in a 1:1 ratio, blend, and let it infuse overnight in the refrigerator, then strain through cheesecloth.
Step 4
For the sour cream sauce: grate the garlic, finely chop the dill, add sour cream and the prepared tarragon oil. Mix well.
Step 5
Peel the apple and cucumber and cut them into small cubes. Dress the cucumber and apple with tarragon oil. Finely dice the smoked salmon. Mix with the tartar made from apple and cucumber, and dress with the sour cream sauce.
Step 6
On a plate, arrange the prepared tartar of salmon, apple, and cucumber, top with pancakes, add wild salmon caviar, and pipe the mousse alongside.
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