And also for the test:
2 eggs,
25 g margarine,
125 g premium wheat flour,
1 glass of milk,
1 tablespoon sugar,
1 teaspoon salt,
vegetable oil for frying
It's not at all difficult to cook delicious dishes from originally good products. After all, no one will deny that pancakes are delicious, and even more so in combination with red fish. If someone is too lazy to bother with frying pancakes, and this is really not a quick process, then you can try lavash roll with salmon.
This option is much faster, but you will have to sacrifice the “Russian spirit” (in the best sense), because the combination of pancakes, pancakes and pink salmon is a classic of Russian cuisine.
What our ancestors didn’t cook in Rus': pancake pie, pancakes with pink salmon, baked or stuffed.
By the way, pink salmon is also called pink salmon. At the same time, it is not at all fatty, but the protein in it is more than half the mass. And the calorie content is only 145 kcal per 100 grams. After using it excess weight may not bother you, but the feeling of fullness will remain for a long time.
It will be much cheaper if you try to salt the fish yourself.
Preparation:
1. Knead batter so that there are no lumps. Bake thin pancakes, frying on each side for 2 minutes. Be sure to refrigerate them.
2. The next step is to spread cottage cheese on each pancake and sprinkle finely chopped dill on top. Don't forget to wash the dill thoroughly hot water, it is even advisable to scald with boiling water to destroy bacteria and other harmful microorganisms that got onto the greens from the soil at the time of watering or during fertilization.
3. Place in thin slices smoked fish and roll it up.
4. Place in the refrigerator and serve by cutting into 3 cm pieces and placing on a plate with green lettuce leaves.
Bon appetit.
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Pink color: the symphony of tenderness of the fish and its specific taste, loved by many, make such pancakes especially attractive and desirable. It is also important that housewives prefer boiled, steamed or baked fish - pink salmon.
With pink salmon, coffee-brown buckwheat pancakes look elegant due to the delicate pink hue of this fish. Lemon Bechamel goes well with seafood and boiled fish with title"red". This dish can be prepared in advance.
Please humbly take a bite...
Ingredients for 6 people
For the test:
- 220 g buckwheat flour (buckwheat)
— 50 g wheat flour
– 250 ml semi-skimmed milk
— 250 ml water
- 1 egg
- 20 g butter
- salt
For the sauce:
- 30 g butter
- 30 g flour
– 750 ml semi-skimmed milk
- juice of half a lemon
- salt and pepper
For filling:
– 4 salmon steaks
- a few sprigs of dill
Prepare the dough:
In a large bowl, mix together the wheat and buckwheat flour, make a funnel, beat the egg into it and mix.
Add milk and water little by little and whisk. All this with a slight movement turns into smooth and soft dough, to which we add melted butter and salt and mix again
Let the dough rest now room temperature about 30 minutes before cooking pancakes. Meanwhile, we will prepare the Bechamel sauce.
Heat the butter in a thick-bottomed saucepan and, stirring, add flour until smooth (to a thick, creamy mass).
Then, little by little, stirring constantly to prevent lumps from forming, pour in the milk in a thin stream. Cook for about 10 minutes with constant stirring.
At the end of cooking, add salt and pepper and lemon juice. You should have a smooth sauce with the consistency of heavy cream. Remove from heat and keep warm while you fry the buckwheat pancakes for 25 minutes.
Prepared fish - boiled or baked - cut into pieces in portioned pieces 1.5 cm wide.
We serve our pancakes: Before serving buckwheat pancake Place in a hot frying pan over medium heat, distribute the pink salmon slices, pour hot Bechamel sauce on top and immediately fold all the edges of the pancake inward to form a square. Heat for approximately 2 minutes and serve hot, garnished with dill sprigs and a lemon wedge.
For pancake dough I use homemade whey; if you don’t have one, feel free to use regular milk.
Beat the eggs with a whisk with sugar and salt. Take half the amount of whey and mix with eggs. Add vegetable oil, it will prevent our pancakes from sticking to the pan. Mix well and gradually add flour. I did not specifically indicate its quantity, but you can successfully determine this yourself. Initially, you need the dough to be thick, like pancakes, or even a little thicker. Add soda to the thick dough and mix. Notice there are no lumps. And it won't! Now let’s gradually dilute our dough with the remaining whey or milk. Wasn't it enough? Feel free to add water to the desired consistency. My dough ends up being runny, we love thin pancakes. If you like them thick, don’t dilute them too much with liquid. Now cover the dough and leave it alone for 30 minutes.
During this time, boil the eggs hard. Let's clean them and chop them. These are the eggs I came across today, funny.
We also cut the salmon into pieces. Mix the filling. You can add a little dill so as not to distort the taste of the fish and the aroma of the pancakes. This time I didn't add dill. 
Instead of salmon, you can take lightly salted or smoked pink salmon.
Heat the pan properly and grease it with a piece of butter before the first pancake. This will not be needed in the future. We bake the pancakes over medium heat on both sides, stack them, greasing each one with butter. If your pancakes end up with a crispy, brittle edge, it may be helpful to cover them with a lid or an upside down deep plate. I cover with a plastic microwave lid.
You can start filling our pancakes when they have cooled down a little and the edges are not crumbling. We put the filling in the middle, cover it on one side, fold the sides towards the middle and roll everything up into a roll. Everything is neat and nothing spills out. 
Now call your household members to take a sample!
500 g squid 75 g grated cheese 2-3 eggs green onions salt - mayonnaise or sour cream to taste
Boil eggs and squid and chop. Add green onions, cheese, add salt if necessary. Season with sour cream or mayonnaise and mix thoroughly. Place the filling on the pancake and roll it up. Dish with stuffed pancakes decorate with greens.
2. Pancakes with herring
1 kg herring fillet 5 eggs 2 tsp. vinegar 3 heads onions black ground pepper– mayonnaise or sour cream to taste
Pass the herring and onion through a meat grinder. Boil and chop the eggs. Combine all filling ingredients and mix thoroughly. Place the minced meat on the pancakes, roll them in any way and bake for 5 minutes in an oven preheated to 180 degrees. Ready pancakes place on a dish and brush with sour cream or mayonnaise.
3. Salmon pancakes
300 g salmon fillet 300 g processed cheese spinach leaves for garnish
Grease each pancake with melted cheese, place a piece of fish fillet, roll and bake in the oven at 180 degrees for 5-7 minutes. Serve garnished with spinach leaves.
4. Shrimp pancakes
50 g hard cheese 300 g shrimp 2 tomatoes sour cream/mayonnaise - to taste
Boil the shrimp, let them cool, and then peel them. Finely chop the tomatoes into cubes. Combine filling ingredients. Grease each pancake with sour cream or mayonnaise. Place the filling in the center of each pancake and roll it up.
5. Pancakes with sour cream and red caviar
125 g red caviar 20 g sour cream 60 g butter 25 g fresh dill
Melt the butter and brush each pancake with it before adding the filling. Finely chop the dill and mix it with sour cream, then add the caviar and mix again. Roll the pancakes any way you like and serve.
6. Pancakes with spinach and lightly salted red fish
250 g frozen spinach 100 g lightly salted red fish 100 g feta 1 tbsp. olive oil salt and pepper to taste hard cheese(preferably Parmesan) - for decoration
Fry the spinach with a tablespoon of butter, add salt and pepper to taste, and cool before starting to form the pancake filling. Cut the fish into slices. Crumble the feta. Place the filling on the pancakes and roll them up.
7. Pancakes with canned pink salmon and champignons
1 can of canned pink salmon 200 g of canned champignons 1 onion 2 tbsp. vegetable oil
Cut the champignons and fry with onions. Mash the pink salmon with a fork. Combine the ingredients and stuff the pancakes with the resulting mixture.
8. Haddock spring rolls
500 g haddock 3 eggs 1 onion
Boil the haddock in salted water. Remove bones and mash with a fork. Finely chop the onion and fry in a frying pan. Boil and finely chop the eggs. Mix all ingredients and stuff pancakes.
9. Pancakes with egg and smoked capelin caviar
180 g smoked capelin caviar 3 eggs
Boil and finely chop the eggs. Cool and mix with caviar paste. Stuff the pancakes with this mixture and roll them up.
10. Pancakes stuffed with mussels
For the filling: 200 g mussels 1 onion 150 ml dry white wine vegetable oil for frying dill salt and pepper to taste
For the sauce: 300 ml sour cream, dill, garlic, salt and pepper - to taste
Boil the mussels. Cut the onion into cubes and fry on vegetable oil until golden brown. Place the boiled mussels in a frying pan with the onion, pepper, add dill and pour in wine. And simmer for several minutes until the wine has noticeably evaporated.
To prepare the sauce, add finely chopped dill, garlic and ground black pepper to the sour cream. Pour the mixture into the saucepan and cook for another 2-3 minutes after boiling.
Take a pancake. Spoon the filling into the center. Gather the edges of the pancake to form a bag and secure it by tying it with an arrow of green onion, a sprig of dill or a strip of pancake. Serve with sauce.
