Fillings for pancakes made from boiled fish. Fish filling for pancakes recipe. Pancakes with red fish

Ingredients

• 350 g of boiled meat (lean pork or beef);
• 2 medium onions;
• salt, pepper to taste;
• butter for frying.

Preparation

Boil the meat and chop finely. Finely chop the onion and fry in butter until transparent. Add meat to the pan with the onions. Salt, pepper and fry for about 10 minutes. Place the filling on the pancakes and wrap.

2. Chicken

Ingredients

• 500 g chicken breast;
• 2 tablespoons sour cream;
• 100 g cheese;
• 1 medium onion;
• 1 clove of garlic;
• salt, pepper to taste;
• butter for frying.

Preparation

Boil the breast in salted water, cool and cut (or mince). Fry chopped onion in butter until transparent. Mix chicken and onion, add crushed garlic, sour cream and grated cheese. Salt, pepper, mix thoroughly. Fill the pancakes by rolling them into an envelope and fry them a little in butter.

goodtoknow.co.uk

Ingredients

• 400 g pumpkin;
• 15 ml olive oil;
• 100 ml vegetable broth;
• 50 g of any greens;
• 50 g soft cheese, such as goat cheese or feta cheese.

Preparation

Cut the raw pumpkin into small cubes, place in a frying pan with olive oil and fry over low heat until golden brown. Add vegetable broth and simmer the pumpkin for 10 minutes or a little longer, until it is soft. Drain off excess liquid. Add finely chopped herbs and cheese to the pumpkin. Spread the mixture onto the pancakes and roll them into envelopes.

4. Hepatic

Ingredients

• 600 g beef liver;
• 3 small onions;
• 2 medium carrots;
• 2 chicken eggs;
• salt, pepper to taste;
• butter for frying.

Preparation

Peel the onion and carrots and chop finely. Boil the liver and pass through a meat grinder. Fry the vegetables, at the end of frying, add the liver and leave on the fire for a few more minutes. Boil the eggs, chop finely and add to the liver, onions and carrots. Add salt, pepper and mix well. Fill the pancakes. Fry additionally if desired.

5. Sausage

Ingredients

• 300 g doctor's sausage;
• 100 g hard cheese;
• 50 g sour cream;
• ½ teaspoon mustard.

Preparation

Pass the sausage through a meat grinder. Grate the cheese on a coarse grater. Mix minced sausage, cheese, sour cream and mustard. Stuff pancakes with the mixture. Instead of boiled sausage, you can use ham, and instead of hard cheese, cream cheese.

Ingredients

• 370 ml of natural thick yogurt (or sour cream);
• 2 cucumbers;
• 3 cloves of garlic;
• 1 spoon of wine vinegar (or lemon juice);
• 2 tablespoons olive oil;
• 1 teaspoon salt;
• fresh mint, parsley and dill.

Preparation

Peel the cucumbers, grate them, add salt and squeeze out the water. Add yogurt or sour cream, finely chopped garlic, vinegar, herbs, oil. Mix thoroughly. Spread sauce on pancakes and wrap in any way you like.

7. With salmon and dill

Ingredients

• 300 g salmon fillet;
• 200 g champignons;
• 2 sprigs of dill;
• 30 g butter;
• ground black pepper to taste.

Preparation

Wash the champignons, chop and fry in butter for 5 minutes until soft. Boil the salmon fillet (4–5 minutes). Chop the dill and mix with the hollandaise sauce. Place a little fish and mushrooms in the center of each pancake, pour over the sauce and pepper. Roll the pancakes into triangles and place on a baking sheet with high sides. Top the pancakes with the remaining sauce. Bake for 10–15 minutes at 180 ºС. Serve hot.

8. With salmon and mascarpone

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Ingredients

• 300 g mascarpone;
• 300 g smoked salmon;
• 2 teaspoons Dijon mustard;
• lemon juice, salt and pepper to taste.

Preparation

Cut the salmon into small slices. Spread each pancake with cheese and Dijon mustard, place the fish, sprinkle with lemon juice, salt and pepper to taste, and then wrap.

9. Crab

Ingredients

• 200 g crab sticks;
• 200 ml milk;
• 2 chicken eggs;
• 150 g green peas;
• 2 tablespoons flour;
• 2 tablespoons butter;
• 2 feathers of green onions;
• salt to taste.

Preparation

First make the sauce. To do this, melt the butter, add flour and cook over medium heat for 2 minutes, stirring constantly. Then pour in the milk, stirring constantly, and cook until thickened for about 5 minutes. Add salt to taste and remove from heat.

For the filling, chop crab sticks and hard-boiled eggs. Cut the onion into rings. Mix crab sticks, onion, eggs and green peas (drain the liquid first). Season the resulting mixture with sauce. Wrap the filling in the pancakes.

10. Egg

Ingredients

• 6 chicken eggs;
• 1 bunch of green onions;
• salt and mayonnaise to taste.

Preparation

Hard boil the eggs, peel and finely chop. Also finely chop the green onions. Mix the ingredients, add a little mayonnaise (better) and salt. Stuff the pancakes with the filling.

11. With fried egg and ham

Ingredients

• 20 g butter;
• 8 chicken eggs;
• 40 g hard cheese;
• 8 slices of ham.

Preparation

Grease a frying pan with butter and heat the prepared pancake on both sides. Break the egg into a bowl. Place ham and some grated cheese on the pancake. Then carefully pour the egg from the bowl into the center. Fold the edges of the pancake to prevent the egg from spreading. The higher the temperature, the faster the protein will set. Therefore, you can cover the pan with a lid. When the fried egg is fried, remove the pancake from the pan and repeat with the next one. From the specified amount of ingredients you will get eight pancakes.

12. Cheese with spinach

Ingredients

• 600 ml milk;
• 60 g butter;
• 40 g flour;
• 1 bay leaf;
• 65 ml heavy cream;
• 450 g spinach;
• 150 g ricotta;
• 150 g gorgonzola;
• 100 g parmesan;
• 100 g mozzarella;
• 1 bunch of green onions;
• salt, pepper and nutmeg to taste.

Preparation

To prepare the sauce, mix milk, 50 g of butter and flour in a saucepan, add bay leaf. Bring to a boil and leave on fire until thickened. Salt, pepper and season with grated nutmeg. Reduce heat and cook for another 2 minutes. Add cream at the end.

Wash the spinach and fry in the remaining butter for 1-2 minutes. Then drain the excess liquid through a colander. Add crumbled gorgonzola, ricotta and 60g parmesan to the spinach (you can also add nutmeg if you wish). Pepper and stir. Then add finely chopped green onions and 2 tablespoons of the prepared sauce.

Fill the pancakes and place in a greased baking pan. Bake for 25–30 minutes at 200 ºС. Sprinkle the finished pancakes with mozzarella and remaining Parmesan. Serve with sauce.

13. Cheese with broccoli

Ingredients

• 50 g cheddar;
• 50 g parmesan;
• 150 ml cream;
• broccoli;
• salt.

Preparation

Heat the cream over low heat. Stirring constantly, add grated cheeses and salt. Continue stirring until the cheeses are melted and the sauce thickens. Then remove from heat.

Boil the broccoli in boiling water for 2 minutes, then drain in a colander and rinse with cold water. This will preserve the color of the cabbage.

Place some broccoli on the prepared pancakes and cover with cheese sauce. Roll up the pancakes and pour the remaining sauce on top.

14. Cheese spicy

Ingredients

• 200 g cream cheese;
• 1 teaspoon grated horseradish;
• 1 bunch of dill.

Preparation

Chop the dill and mix with all the ingredients. Beat the resulting mixture in a blender. Fill the pancakes.

15. Cottage cheese

Ingredients

• 200 g cottage cheese;
• 100 ml heavy cream;
• 4 tablespoons milk;
• 3 tablespoons of chopped herbs;
• salt and pepper to taste.

Preparation

Mix cottage cheese with milk until creamy. Salt, pepper and add herbs. Whip the cream and carefully fold into the curd mass. Spread the pancakes with the resulting curd and butter cream and serve.

16. Curd with raisins

Ingredients

• 500 g cottage cheese;
• 2 tablespoons sour cream;
• ½ cup raisins;
• 1 yolk;
• 3 tablespoons sugar;
• 1 teaspoon vanilla;
• butter.

Preparation

Rub the cottage cheese through a sieve, add egg yolk and sour cream. Mix thoroughly until smooth. Add sugar, vanilla and raisins, mix again. Keep in the refrigerator for 1.5–2 hours. During this time, bake thin pancakes and fill them with curd mixture and raisins. Fry the resulting envelopes or triangles (to your taste) in butter until golden brown.

17. With goat cheese

Ingredients

• 200 g soft goat cheese;
• 2–3 tablespoons of honey;
• fresh thyme leaves;
• a handful of walnuts.

Preparation

Spread cheese over pancakes, pour honey, sprinkle with nuts and thyme. Roll the pancakes into envelopes and serve.

18. Mushroom

Ingredients

• 300 g frozen wild mushrooms;
• 3–4 medium onions;
• 1 medium carrot;
• 2 chicken eggs;
• salt, pepper to taste;

Preparation

Thaw the mushrooms, chop and fry over medium heat, adding butter and vegetable oil to the pan. Separately, fry the onions and carrots in vegetable oil until golden brown. Hard boil the eggs and chop them. Combine all ingredients, salt and pepper. Stuff pancakes with filling. It will be tastier if you bake thin, non-yeasted ones.

19. Mushroom with cheese sauce

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Ingredients

• 500 g champignons;
• 250 g hard cheese;
• 1 medium onion;
• 2 tablespoons flour;
• 2 tablespoons sour cream;
• 1½ cups milk;
• salt and pepper to taste;
• vegetable oil for frying.

Preparation

Finely chop the champignons and onions and fry in vegetable oil. Add flour and stir. Then pour in the milk, add sour cream, salt and pepper. Stir thoroughly and bring to a boil. Spread the resulting filling onto the pancakes, roll them into rolls and place them in a baking dish. Sprinkle with grated cheese and place in the oven for 15 minutes at 200°C.

20. Cabbage

Ingredients

• 300 g fresh cabbage;
• 2–3 small onions;
• 3 chicken eggs;
• salt and pepper to taste;
• butter and vegetable oil for frying.

Preparation

Finely chop the cabbage and fry in butter. Finely chop the onion and fry in vegetable oil separately. Hard boil the eggs and chop them. Combine all ingredients, salt and pepper the filling. Stuff her pancakes.

21. Beetroot

Ingredients

• 2 small beets;
• 100 g peeled walnuts;
• 200 g cream cheese;
• 2 cloves of garlic;
• salt and pepper to taste.

Preparation

Wash the beets, dry them, wrap them in foil, place them on a baking sheet and bake for an hour at 200 ºС. After this, cool, peel and grate. Squeeze out the juice and add chopped garlic and nuts to the beets. Season with salt and pepper. Grease each pancake first with cream cheese and then with beetroot mixture. Roll up the pancakes. Then put it in the refrigerator for an hour. Before serving, pancake rolls with beetroot filling can be cut.

22. Zucchini

Ingredients

• 400 g zucchini;
• 1 medium onion;
• 100 g hard cheese;
• salt and pepper to taste;
• vegetable oil for frying.

Preparation

Peel the zucchini and grate on a coarse grater. Peel the onion and finely chop. Grate the cheese on a medium grater. Fry the onion in vegetable oil until transparent. Add zucchini to the onion, salt and pepper and fry over moderate heat. Then add the cheese and sauté the vegetables until the cheese has melted. Wrap the resulting filling into pancakes.

23. With bell pepper

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Ingredients

• 2 sweet bell peppers;
• 450 g canned tomatoes;
• 100 g parmesan;
• 1 medium onion;
• 1 clove of garlic;
• 1 tablespoon chopped parsley;
• 1 tablespoon olive oil;
• salt and ground red pepper to taste.

Preparation

Wash the peppers and cut into thin strips. Peel the onion and garlic and chop finely. Fry the onion in olive oil for 5 minutes. Then add pepper and salt to it. Simmer the vegetables covered over medium heat for 15 minutes. Mash the tomatoes with a fork and add them to the pan with the onions and peppers along with the juice. Simmer covered again for 15 minutes. Finally add garlic and ground red pepper.

Sprinkle each pancake with grated Parmesan and place the prepared filling on top. Roll the pancakes into rolls and place in a baking dish, then place in an oven preheated to 200 ºC for 15 minutes. Sprinkle with chopped parsley before serving.

24. Nut

Ingredients

• 500 ml milk;
• 120 g sugar;
• 100 g of a mixture of ground nuts (hazelnuts, almonds, walnuts and others);
• 120 g butter;
• 1 tablespoon flour;
• nut syrup.

Preparation

Combine milk, nuts and flour in a saucepan and place over medium heat. Cook until the mixture thickens. Remove from heat, cool, add softened butter and beat the mixture with a mixer. Then add some hazelnut syrup and stir.

25. Chocolate

Ingredients

• 100 g dark chocolate;
• 50 g butter;
• 1–2 tablespoons of water;
• fresh or canned fruit to taste.

Preparation

Melt the chocolate in a water bath and melt the butter in a separate bowl. Add the butter into the chocolate in a thin stream, stirring constantly. Add powdered sugar and stir until smooth. Spread the pancakes with the resulting chocolate glaze and add slices of fresh or canned fruit.

26. Caramel with strawberries and almonds

Ingredients

• 200 ml heavy cream (33%);
• 150 g + 2 teaspoons sugar;
• 60 ml water;
• 20 g fresh strawberries;
• 300 ml Greek yogurt;
• 2 tablespoons roasted almonds.

Preparation

In a heavy-walled saucepan or saucepan, prepare the caramel sauce. To do this, pour sugar into a saucepan and add a little water (you just need to moisten the granulated sugar). When the sugar is completely dissolved, pour in the heated cream. Stir vigorously, let the sauce thicken and remove from heat.

Slice the strawberries, sprinkle with 2 teaspoons of sugar and let stand for a while. Then place the strawberries on thin pancakes, pour caramel over them and roll them up. Top with Greek yogurt and almonds.

27. Honey

Ingredients

• 500 g cottage cheese;
• 2 tablespoons honey;
• some walnuts and raisins.

Preparation

Mix cottage cheese with honey and beat in a blender until creamy. Add chopped walnuts and washed raisins. Mix thoroughly. Fill the pancakes and fry in butter until golden brown.

28. Banana

Ingredients

• 3 bananas;
• 70 g butter;
• 1 lemon;
• 2 tablespoons sugar.

Preparation

Beat softened butter with sugar using a mixer. Mash the bananas with a fork and sprinkle the resulting puree with the juice of one lemon. Stir. Add the puree to the butter and sugar and beat again. Stuff thin sweet pancakes with banana mixture.

29. Orange

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Ingredients

• 500 ml freshly squeezed orange juice;
• 25 g butter;
• 6 tablespoons of powdered sugar;
• 4 tablespoons orange jam;
• 2 tablespoons Grand Marnier liqueur.

Preparation

Combine orange juice, powdered sugar, jam and butter in a saucepan. Place on the fire, bring to a boil and cook for 15 minutes. When the sauce thickens and sits, add the liqueur. Cook for a couple more minutes on low heat. Serve with pancakes.

30. Lemon with meringue

Ingredients

• 150 ml heavy cream;
• 3 tablespoons lemon cream;
• 1 lemon;
• meringue;
• powdered sugar.

Preparation

Whip the cream. Grind the zest of half a lemon and add to the whipped cream along with a spoonful of lemon cream and the juice of half a lemon. Beat until creamy. Break the meringue into pieces and mix with the remaining lemon cream. Brush the pancakes with lemon whipped cream and add the meringue mixture. Roll up and sprinkle powdered sugar on top.

31. Apple

Ingredients

• 4 medium apples;
• 50 g powdered sugar;
• 50 g milk chocolate;
• 15 ml water.

Preparation

Wash the apples, remove the core and cut into small slices. Combine water, powdered sugar and apples in a saucepan. Bring to a boil and simmer for 5 minutes until the apples are soft. If the syrup seems unsweetened, sweeten to taste. Let it cool slightly and add the chocolate, chopped into small pieces. Wrap the filling in the pancakes and place them on a baking sheet, first laying down parchment paper. Sprinkle powdered sugar on top and place in a hot oven for a few minutes until the sugar caramelizes and forms a crispy crust.

32. Berry mix

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Ingredients

• 1 cup raspberries;
• 1 cup currants;
• 1 cup cherries (pitted) or other favorite berries;
• 2 medium apples;
• ½ cup powdered sugar;
• ½ cup chopped walnuts;
• 4 tablespoons raisins.

Preparation

Wash the berries and place on a paper towel to dry. Peel the apples, remove the core and grate on a coarse grater. Then mix them with nuts, powder and raisins. Combine berries and apple mixture. Fill the pancakes with the berry mix, rolling them into an envelope or triangle.

33. Blueberry

Ingredients

• 300 g frozen blueberries;
• 125 ml orange juice;
• 60 ml water;
• 2 tablespoons freshly squeezed lemon juice;
• 1 teaspoon chopped lemon zest;
• 4 teaspoons corn flour;
• 2 tablespoons cane sugar;
• ¼ teaspoon cinnamon.

Preparation

In a small saucepan, combine orange juice, lemon juice and blueberries. Over medium heat, bring the mixture to a boil, add the zest and cinnamon and reduce the heat to low. In a bowl, mix cornmeal and water until there are no lumps. Add the flour as well as the cane sugar to the pan with the blueberries. Cook until thickened. Remove from heat and cool slightly. Thick pancakes like pancakes work best for this filling.

34. Peanut butter and banana

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Ingredients

• 6 tablespoons peanut butter;
• 2 tablespoons of powdered sugar;
• 2 tablespoons milk;
• 50 g chocolate;
• 1 banana.

Preparation

Mix peanut butter with powdered sugar, milk and chopped chocolate. Spread this mixture on the pancakes and add banana slices. Fold the pancake in half or roll it into a tube and serve, sprinkling nuts on top.

35. Grapefruit

Ingredients

• 1 grapefruit;
• 1–2 teaspoons brown sugar;
• powdered sugar.

Preparation

Divide the grapefruit into slices and remove the skin. Do this over a bowl to catch any dripping juices. Place the wedges on a baking sheet and sprinkle with brown sugar. Caramelize it using a torch or under the broiler in the oven. Drizzle the pancakes with grapefruit juice, top with caramelized wedges and sprinkle with powdered sugar.

36. With mascarpone and lemon cream

goodtoknow.co.uk

Ingredients

• 250 g mascarpone;
• 4 tablespoons;
• a pinch of powdered sugar.

Preparation

Brush the pancakes with mascarpone cheese and top with lemon cream. Fold the pancakes in half and sprinkle with powdered sugar.

37. Tiramisu

Ingredients

• 150 ml heavy cream;
• 50–75 ml sweet dessert wine or sherry;
• 50 g dark chocolate;
• a cup of strong coffee;
• a pinch of cocoa powder.

Preparation

Whip the cream with wine or sherry. Melt the chocolate and let it cool. Spread the pancakes with cream and roll into a triangle. Drizzle coffee, pour melted chocolate, sprinkle cocoa on top.

38. With honey and rosemary

Ingredients

• 100 g butter;
• 1 teaspoon rosemary leaves;
• 1–2 tablespoons honey;
• chocolate chips optional.

Preparation

Mix softened butter with rosemary and honey. Place the mixture in the refrigerator to harden, and then brush it over hot pancakes. Sprinkle them with chocolate chips if desired.

39. Salted caramel

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Ingredients

• 60 ml water;
• 200 g sugar;
• 160 ml heavy cream;
• 45 g butter;
• a pinch of vanillin;
• 1 teaspoon salt.

Preparation

Place sugar in a large saucepan, add water and heat over low heat. Stir until the sugar dissolves and the mixture begins to boil. Turn up the heat and stop stirring. When the mixture turns amber in color, remove the pan from the heat and carefully pour in the cream. Stirring constantly, add the chopped butter, vanilla and salt. Pour the caramel into a jar and let it cool, then put it in the refrigerator to thicken. Pour it over the pancakes.

40. With avocado and cocoa

Ingredients

• 2 avocados;
• 60 g cocoa;
• 170 g honey;
• a pinch of vanillin;
• 2 tablespoons coconut oil.

Preparation

Grind the avocado in a blender. Add cocoa, honey, a pinch of vanilla, 2 tablespoons of coconut oil and stir until smooth. Stuff the pancakes with the mixture.

Bonus: how to wrap pancakes

As many as 10 options for different fillings.

What do you eat pancakes with? Share your filling options in the comments.

Pancakes as a dish originated in those distant times when there was no such thing as national cuisine. Many times many cuisines of the world have tried to declare pancakes a national dish, but no one has succeeded in making any claims to this international product. That is why to this day there are various recipes for French, Hungarian, Czech, Scandinavian, and Mexican pancakes, which differ slightly in production technology, types of fillings and dough consistency.

Russian pancakes have a soft dough consistency, they are loose and full of holes. Like a sponge, they are able to absorb sour cream or aromatic juice from fillings, after which they become juicy and have a unique, one might say, national Russian taste. Pancakes with fish have long been prepared in Rus' and were considered to be a popular dish. Although they are also loved by many as an independent dish.

Pancakes with fish are exactly the dish that you can feed and
please your family, or maybe surprise your guests. To fill pancakes, you can use many different variations of preparing fish and minced fish to suit any taste.

One of the varieties of filling is marinated. One day before cooking, you need to marinate the fish fillet. To do this, take fish fillet to your liking, cut into small pieces and rub with salt and pepper. As a marinade, you need to take vinegar diluted with water so that the mixture is slightly sour, add a spoonful of sunflower oil and pour over the prepared fish fillet. Then put it under pressure in the refrigerator for a day.

The next day, to prepare pancakes with fish, you first need to bake the pancakes themselves. Undoubtedly, every housewife has her own recipe, but the original beer pancakes have a very unusual taste and go well with fish. To prepare them, you need to knead one glass of milk with the addition of 50 g of beer. To get the dough to the desired consistency, use 5 eggs, 400 g of flour and one tablespoon of melted butter. Add salt and cinnamon to taste to the resulting batter.

In each baked hot pancake you need to put several thin strips of marinated fillet and wrap it nicely. These pancakes with fish are very tasty and are suitable as an appetizer for any table.

Pancakes with red fish are a more delicious dish, although they are very simple to prepare. To do this, you first need to grease them with butter and wrap pieces of salmon or trout in them. Instead of butter, you can use soft melted red fish, prepared in the form of rolls and decorated with green leaves, which can serve as an exquisite decoration for the holiday table.

Various types of minced fish are often used to fill pancakes. Pancakes stuffed with fish and rice and baked in the oven are very tasty, soft and juicy. Moreover, in this case, they need to be fried in a frying pan on one side, then the filling is wrapped in the fried side and then baked in the oven.

With fish - a very quick and suitable breakfast dish. If canned fish is used for the filling, for example, tuna in oil. All that is necessary is to open the canned food, mix the contents with a couple of chopped eggs and wrap the prepared mixture in pre-cooked pancakes. Very tasty and nutritious as a breakfast dish.

Fish pancakes are the type of practical everyday dish that can be prepared in advance and refrigerated, and, if necessary, quickly reheated in the microwave or fried in the oven.

Pancakes with red fish or caviar have long become a classic of the genre and are served in all Russian restaurants.
But the filling can be prepared not only from salmon fish, but also from herring, tuna, sprats, etc.

The fish can be salted, smoked, boiled - whatever you have on hand. It can be laid in plates, slices, finely chopped or turned into minced meat.

You can add a wide variety of foods, herbs and spices to the fish.

With fish fillings you can prepare not only pancakes, but also a wide variety of snacks, such as vol-au-vents, deviled eggs or vegetables, snacks on chips, sandwiches and much more.

Capelin caviar with eggs and herbs

Spread a layer of caviar onto the pancake. Then arrange finely chopped eggs, onions and herbs to taste.

Lightly pour mayonnaise or sour cream over the filling and roll the pancake into a tube.

Before serving, cut the finished rolls into portions.

Crab stick sandwich paste

Grind crab sticks and hard-boiled eggs in a meat grinder or grater.

Grate the onion on the finest grater.

Freeze the cheeses before grating. Then also grate them on a fine grater.

Mix all ingredients well.

From this mixture you can make very cute balls, similar to Rafaelo candies. Just form small balls and roll it first in mayonnaise, and then in grated hard cheese.

Sandwich pasta with sardines

Drain the oil from the sardines, mash finely with a fork, add eggs and cheese grated on a fine or medium grater, very finely chopped onion, mix everything and season with mayonnaise.

Tuna sandwich paste

Cut the cucumbers into small cubes, mash the tuna with a fork. Finely chop the greens.

Mix all ingredients, season with lemon juice and sour cream. Add salt and pepper to taste and mix everything well.

The paste goes well with pomegranate seeds - it gives the dish not only a beautiful look, but also an interesting taste.

Sprat and feta cheese paste

Grind the sprats into a homogeneous mass. Chop the hard-boiled eggs.

Very finely chop the sweet pepper (without seeds) or radish.

Grind the butter, combine with mashed cheese, sprats, eggs, sour cream, sweet pepper or radish.

Add salt to taste and stir.

Canned fish paste

Mash the fish with a fork.

Grind the oil separately and combine with the fish.

Add ground red pepper, lemon juice, salt and mashed hard-boiled egg yolks.

Use tomato and green onion for garnish.

Smoked mackerel pate

Using a grater, remove the zest from half a lemon and squeeze the juice out of the pulp.

Clean the mackerel from entrails, skin and bones.

Beat sour cream, horseradish, lemon juice, zest and cream cheese into a homogeneous mass.

Add the fish and beat for 10 seconds to maintain the texture of the fish.

Season the pate with the pepper mixture and stir.

Tuna salad

canned tuna - 1 can (170g) eggs - 2 pcs. pickled cucumbers - 2 pcs. grated cheese - 0.5 cups Mayonnaise

Boil the eggs hard, peel and finely chop.

Drain the tuna can and mash the fish with a fork.

Finely chop the pickled cucumbers.

Grate the cheese.

Mix all ingredients and season with mayonnaise.

Herring sandwich paste

If the herring is salted, soak it in milk and half with water.
Soak stale bread without crust in water. Pass herring fillets (without skin and bones), onions, soaked and squeezed bread through a meat grinder.
Grind the softened butter with the yolks of hard-boiled eggs.
Combine everything and mix thoroughly, adding sugar and pepper to taste.
If desired, you can add lemon juice or 1 tsp. citric acid solution.

Herring paste with carrots and melted cheese

Leave the butter in a warm place until it becomes soft.

Grind the herring and boiled carrots in a meat grinder.

Grate the cheese on a fine grater, after keeping it in the freezer for 2 hours.

Combine all ingredients and mix well. If desired, you can add some fresh herbs.

Herring with dill and eggs

Finely chop the hard-boiled eggs.

Peel the herring from bones and cut into small cubes.

Finely chop the dill.

Combine herring with eggs, add sour cream, dill and mix.

Salmon with cream cheese

Cut the salmon fillet into thin slices.

Grease the pancake with cream cheese and place the fish on top of it.

Sprinkle salmon with lemon juice and roll up the pancake

Cold-smoked salmon with cream cheese

Cut the salmon into small cubes.

Place the cream cheese in a bowl, add mustard, lemon juice, salt and ground white pepper to taste. Mix everything thoroughly with a fork or mixer,

Add the salmon to the mixture and mix gently again, being careful not to crush the fish pieces.

Trout with sour cream and dill

Beat the sour cream well with the yolk of fresh, finely chopped dill.

Finely chop the trout and mix with the sauce.

Suitable for stuffing pancakes.

Spinach-salmon filling

Thaw spinach and chop if necessary. Fry for 3-5 minutes in a frying pan with vegetable oil.

Cool to room temperature and combine with chopped lightly salted salmon and cream cheese. Mix well and fill the pancakes.

Maslenitsa is coming soon. And what is Maslenitsa without pancakes! Traditionally, pancakes with fish filling were baked during Maslenitsa in Rus'. Any fish is suitable for the filling. We prepared fish filling with mushrooms and eggs. And the filling for pancakes with red fish is a classic. Pancakes filled with red fish are called Russian pancakes.

Stuffed pancakes are wrapped in an envelope and simply rolled into a tube. Rolled pancakes can be cut in half, or you can cut them into smaller pieces and it will be something similar to Japanese rolls.

Each housewife has her own recipe for pancake dough, or look at recipes for pancake dough

And choose the fish filling for pancakes according to your taste.

Filling for red fish pancakes

Trout filling with melted cheese

Compound:

Trout or salmon fillet – 500 grams

Processed cheese – 200 grams

Preparation:

To fill the pancakes you need lightly salted or smoked red fish. Finely chop the fish. Grate the processed soft cheese on a fine grater. If you grind cheese like “Viola” and mix it with fish. Place about one tablespoon on each pancake. If desired, you can add finely chopped herbs to the filling.

Filling for pancakes with salmon and salad and ricotta cheese

Compound:

Salmon – 150 grams

Ricotta – 150 grams

Pesto sauce – 50 grams

Garlic – 1-2 cloves

Leaf lettuce

Preparation:

Wash the lettuce leaves and dry them. Cut the salmon into thin strips.

Mix ricotta cheese with pesto sauce. Add finely chopped or pressed garlic. Mix the mixture well.

Grease the pancake with the cheese mixture. Lay out a leaf of lettuce and add a few strips of salmon. Fold the pancake into an envelope.

Filling with trout and sour cream

Compound:

Trout – 200 grams

Cream cheese – 200 – 250 grams

Sour cream – 200 grams

Preparation:

Mix cream cheese with sour cream. The proportions of cheese and sour cream are 1:1. Cut lightly salted trout into strips.

Cut the pancake in half. Brush each half of the pancake with the cheese and sour cream mixture and lay out a few strips of trout. Wrap the pancakes with a rose.

Filling with red fish and cream cheese

Compound:

Lightly salted red fish – 400 grams

Cream cheese – 100 grams

Preparation:

To prepare the filling, buy any lightly salted and smoked fish: salmon, salmon, trout.

Cut the fish into small strips. Spread the pancake with soft cream cheese. Place a few pieces of fish and roll the pancake into a tube. If desired, you can add finely chopped herbs to the cheese.

Cut the pancake in half or like rolls.

Filling for fish pancakes

Tuna spring rolls

Compound:

Tuna in oil – 2 jars

Egg – 4 pieces

Onion – 1 head

Cream – 200 grams

Ground pepper or fish seasoning - to taste

Preparation:

Boil the eggs, cool and peel. Cut in small pieces.

Peel the onion and finely chop it.

Drain the oil from the canned food. Mash the fish with a fork. Add chopped eggs and chopped onion to the tuna. If the mass turns out to be dry, add a little canned oil. Pepper to taste and as desired. You can add finely chopped greens.

Place approximately one tablespoon of filling on each pancake. Fold into an envelope.

Place the finished pancakes in a saucepan or shallow saucepan. Pour in cream and heat over low heat.

Pancakes stuffed with pike perch

Compound:

Pike perch fillet – 500 grams

Egg – 2 pieces

Onion – 1 head

Preparation:

Boil the fish in salted water until cooked. Mash with a fork. Finely chop the boiled eggs.

Finely chop the onion and pour boiling water over it. You can lightly sauté in vegetable oil.

Mix all ingredients. Season with spices to taste. If desired, you can add a little sour cream or mayonnaise to the filling. The filling will be softer.

Place the filling on the pancakes and wrap in an envelope. Fry in oil.

Pancakes stuffed with pollock

Compound:

Fish – 500 grams

Egg – 3 pieces

Onion – 1 head

Preparation:

To prepare the filling, you can take any fish: pollock, haddock, blue whiting or hake.

Boil the fish in salted water. Remove bones. Finely chop the fillet or mash with a fork.

Peel the onion and finely chop it. Fry in vegetable oil until soft.

Finely chop the eggs. Mix all ingredients. Stuff the pancakes and wrap them in an envelope.

Heat the frying pan. Dip the pancakes in the lezone and fry on all sides. For lezon, mix 1-2 eggs with a small amount of milk and stir well.

Pancakes with silver carp

Compound:

Smoked silver carp fillet – 200 grams

Butter

Preparation:

Grease the pancake with butter. Cut the silver carp fillet into strips and place on the pancake. Wrap the pancake in a tube and cut in half.

Instead of smoked silver carp, you can take smoked grass carp fillet, oil.

Bon appetit!

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Ingredients:

• fish, 200 g (lightly salted salmon or trout)
• cheese, 200 g (curd or cream)
• wheat flour, 2 cups
• milk, 2 cups
• egg, 2 pcs.
• sugar, 2 tbsp. l.
• vegetable oil, 2-3 tbsp. l.
• salt, pinch
• dill, to taste

Preparation:
Beat the eggs with sugar and a pinch of salt by hand and mix with slightly warmed milk. Add sifted wheat flour in portions, knead until lumps disappear, pour in vegetable oil. Stir again and let stand for twenty minutes.

Fry pancakes in a frying pan greased with vegetable oil. Ready-made pancakes can be greased with butter if desired.

Spread each pancake with cream cheese, sprinkle with a little dill, lay out salmon slices and roll up. We cut off the edges so that the pancakes are even.

Bon appetit!

Ingredients:

• Flour - 120 grams
• Salt - 1 pinch
• Sugar - 1 teaspoon
• Milk - 400 Milliliters
• Eggs - 2 pieces
• Butter - 60 grams
• Lightly salted red fish - 400 grams
• Cream cheese - 100 grams (for example, Philadelphia)
• Greens - To taste

Preparation:

Sift the flour into a large bowl and add salt and sugar. Mix well.
Add milk in small portions and mix.
Add eggs and butter, mix again until smooth. There should be no lumps left in the dough.
Using the resulting dough, we bake pancakes in a simple way - first on one side, then on the other. The pancakes should be soft, elastic and tender.
Then cut the red fish into long slices about 0.5 cm thick.
Finely chop the washed greens.
Take a pancake and spread a little cream cheese on it. We spread it almost in the center, a little closer to some edge.
Place a slice of fish on top of the cream cheese.
Sprinkle the whole thing with herbs.
Roll the pancake and cut it in half.
We cut each half into 2-3 more parts to make some kind of pancake rolls. However, you can experiment with presentation. Serve while the pancakes are still hot.

Ingredients:

• 160 milliliters of milk;
• 3 chicken eggs;
• 150 grams (¾ cup) flour;
• 180 grams of sour cream (15% fat);
• 1 teaspoon of sugar (preferably powder);
• 1 tablespoon butter (pre-melted);
• A pinch of salt.
• 300 grams of lightly salted salmon;
• 2 medium cucumbers;
• 1 bunch of green leeks;
• 100 grams of low-fat sour cream;
• Salt.

Preparation:

Let's start by preparing the pancake dough. To do this, you must first separate the whites from the yolks, and place the latter in a deep container in which the dough will be kneaded.

Add sour cream, salt and sugar to the yolks. Grind the egg mass with a fork or mixer, gradually adding milk and melted butter.

All that remains is to add the sifted flour and finally knead the dough.

Beat the whites with sugar and salt until stiff foam and gently fold into the dough, slowly stirring everything with a wooden spatula.

Let's start baking pancakes. Pour a small amount of batter into a well-heated frying pan and fry the pancake on all sides. We do this with the entire volume of dough. You should get about 20-25 pancakes.

Let's prepare the filling. To do this, remove the skin from the fish fillet and cut it into thin strips with a sharp knife.

Peel the cucumbers, remove the middle and seeds, and dip with a paper towel to remove the liquid. Cut the cucumber into thin slices.

Before stuffing pancakes with cucumber, be sure to let the cucumber juice drain, otherwise the pancake will get soggy and fall apart.

Chop the leek very finely with a knife.

Pour sour cream into a small bowl, add onion and stir. There is no need to salt the filling, as the fish is already salted enough.

Let's start stuffing the pancakes. In the middle of each we place 203 slices of salmon, the same amount of cucumber and season everything with sour cream sauce.

Wrap the pancake in any shape (preferably into a roll) and place it on a plate.

Ingredients:

For pancakes:

• 5 eggs
• 200 gr. flour,
• 100 ml. mineral water,
• 200 ml. milk,
• 2 tbsp. vegetable oil,
• dill

• 300-400 lightly salted salmon (I have the freshest homemade trout),
• 200 ml. sour cream,
• 2-3 tbsp. mayonnaise,
• 100 gr. cheese,
• parsley,
• salt,
• pepper.

Preparation:

For pancakes: mix eggs, flour, water, butter and milk with a mixer at low speed, add chopped dill. Bake thin pancakes (grease the pan for the first one), then dry. I got 20 pieces. Remove the skin from the fish and cut into thin pieces. Grate the cheese on a fine grater. For the sauce, mix sour cream, cheese, mayonnaise, pepper, salt (if necessary, try the fish, you may not need salt), add parsley. Now let's start assembling: put 1 heaped teaspoon of sauce on the “dark” side of the pancake and spread it well, sprinkle with grated cheese and put 2 pieces of fish and roll it up into a tube. Place the tubes in a heap on a plate, cover with cling film and put in the refrigerator for 2 hours, or overnight. We cut each tube into two parts diagonally, so it’s more beautiful, and place it on a dish for serving.

Pancakes “Tsarskie” with red fish

Ingredients:·

• milk 500 ml·
• eggs 2 pcs·
• white flour 200 g·
• salt 0.5 tsp.·
• sugar 1 tbsp. l.·
• vegetable oil 1 tbsp. l.·
• red fish 200 g·
• butter 50 g

Preparation:

Fry pancakes: 1) Beat eggs with sugar and salt. Add flour and knead the stiff dough. 2) Add milk in portions and knead the batter. 3) Bake thin pancakes in a hot frying pan. Grease the still warm pancakes with butter. Place thinly sliced ​​fish in the center. You can also place a strip of cream cheese next to the fish. Fold the pancake in half and roll it into a tube from the center. Cut the finished pancake in half diagonally. Place in a bowl and place in the refrigerator until serving. You can serve on a platter lined with lettuce leaves, garnished with eggs and curly parsley feathers. Bon appetit!