Pancake cake with salmon and cream mousse
Only a delicate pancake cake with smoked salmon, creamy mousse and red caviar can be better than a dozen pancakes. It is easier to prepare than it seems!
Roman Palkin, chef at the Ladurée à-la Russe restaurant in Moscow, shares his recipe for pancake cake with salmon.
"In this dish, classic Russian cuisine echoes French cuisine," says Roman Palkin. "The pancake cake according to this recipe is good because the layers of pancakes do not dominate over the rest of the ingredients — there is more salmon and cream in the cake, due to this there is a balance."
Ingredients
| FOR Pancakes (10-12 pcs, 24 cm dia.): |
| eggs 2 pcs |
| milk 400 ml |
| boiled water (room temperature) 200 ml |
| flour 220 g |
| vegetable oil 2 tbsp. |
| sugar 1 tbsp. |
| salt pinch |
| butter 20 g |
| FOR THE MOUSSE: |
| cottage cheese 250 g |
| cold smoked salmon 250 g |
| shallots 2 pcs |
| butter 25 g |
| FOR SERVING: |
| red caviar 150 g |
| dill 1 sprig |
Instructions
Step 1
Pancakes: Crack eggs into a bowl, add sugar and salt. Beat until the sugar has dissolved. Add milk, water and vegetable oil and stir. Gradually add flour - spoon by spoon, beat everything so that there are no lumps. Heat a frying pan, grease with butter and fry each pancake on both sides.
Step 2
Mousse: Chop the onion very finely (until crumbly) and sauté in butter until soft, then mix with the cottage cheese and chop with a blender until smooth.
Step 3
Assemble the cake: Layer by layer: pancake, mousse, salmon slice. Let stand in the refrigerator for 10 - 12 hours. Then cut into portions.
Step 4
Serving: Place a slice of cake cut-side up, then a teaspoon of mousse, caviar and garnish with dill.
