Pancake pie with fish mousse from coho

Start with the filling - fish mousse:

- finely chop the fish;
- in a blender, mix the fish with half the sour cream and mustard, whisk until smooth;
- add salt, pepper and send to the refrigerator.

Then proceed to the pancakes:

- whisk the eggs into a fluffy foam, mix with the remaining sour cream;
- mix wheat and rye flour, add salt and sugar;
- mix the dry mixture with the liquid until smooth;
- while stirring, gradually add mineral water to the flowing consistency of pancake batter;
- cover the dough with cling film and let it stand for at least 20 minutes;
- preheat a frying pan with a diameter of about 23 cm and bake pancakes on it, greasing the pan with vegetable oil each time;
- let the finished pancakes cool down.

Now let's start assembling the pie:

- put the first pancake on a pie serving dish;
- smear the pancake with fish mousse and put the next pancake on it;
- in this way, lay out all the pancakes, while smearing the middle pancake with creamy horseradish;
- cover with cling film and put the pie in the refrigerator before serving for at least an hour;
- before serving, decorate the pie with fish mousse and herbs on top.

All the tastiest!