Buckwheat pancakes with pickled red onions, lemon sour cream, pinafore caviar and herbs
Ingridients:
For pancakes: 250 g buckwheat flour
350 ml milk
350 ml water
1 tsp. salt
2 eggs
50 g melted butter
butter for frying
For the filling:
150 g pinafore caviar
150 g smoked salmon
50 g dill
50 g mint (optional)
For the pickled onions:
120 ml apple cider vinegar
1 tbsp. honey
1 tsp. coriander seeds
1 tsp. salt flakes
1 red onion
For the lemon sour cream:
120 ml. sour cream
Zest of 1 lemon
1 tbsp. lemon juice
salt and pepper to taste
Instructions:
Sift the buckwheat flour and mix with salt, milk, and water.
Add the eggs and melted butter, and mix well.
Cover with plastic wrap and let the batter rest for 2 hours.
Heat a skillet, grease with butter, pour in some batter, and swirl the skillet to spread the batter evenly.
The pancakes should be thin. Once the edges are golden and the surface is set, flip the pancake. Cook for 10-20 seconds on the other side.
To keep the pancakes warm, cover them with foil.
In a small saucepan, bring the vinegar, honey, coriander seeds, and salt to a boil.
Thinly slice the onion into rings and place in a bowl.
Slowly pour the hot liquid over the onions and let cool at room temperature.
Store in the refrigerator until needed. Properly sealed, the onions can last up to two weeks in the fridge.
Mix the sour cream, lemon juice, and zest.
Season with salt and pepper to taste.
On each pancake, spread sour cream, add salmon, pickled onions, caviar, and fresh herbs to taste.
Recipe and photos were made for Striped Apron magazine, Winter 2023/24.
