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Crepe Cake with Salmon

A magnificent appetizer for a holiday spread and beyond — hearty and delicious. A satisfying, tasty dish that will win over anyone who loves salty and spicy flavors. Perfect for a festive table or a casual get-together with friends.

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Pancake cake with salmon
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 33 % 10 g
Fats 43 % 13 g
Carbohydrates 23 % 7 g
162 kcal
GI: 14 / 0 / 86

Cooking method

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  • Here's a recipe for an incredibly delicious crepe cake with salmon. It's not at all hard to make, and the assembly takes just 15 minutes. First, make the cream sauce. Mince the garlic and herbs with a knife and cut the pickles into thin strips. Sometimes I dice them instead — it gives a slightly more pronounced pickle flavor, which is also tasty. In a blender bowl, combine the cottage cheese, cream cheese spread, and sour cream or mayonnaise (I like a 1:1 mix of sour cream and mayo), along with the minced garlic and herbs; season with salt and pepper and blend to a smooth, creamy consistency. An immersion blender works best. Stir the pickles into the cream sauce. Taste it and adjust as needed — add more seasoning, garlic, or pickles to suit yourself. Some like it spicier, some milder. I won't go into how to make the crepes; any crepes will do, as long as they aren't thick, or they may tear. Line a rectangular pan with plastic wrap or foil and lay two crepes across it, overlapping, so their edges hang over the sides. Lay two more crepes on top, this time running along the narrow sides of the pan. Now add the filling on top of the crepes: first spread 2–3 tablespoons of cream sauce, then a layer of sliced fish. Set a crepe over the fish. I cut a crepe in half and lay the cut edges against the walls (the photo should make it clear). Then more filling, then another crepe. Repeat the layers until you run out of filling. By the way, you can save some filling to decorate the cake. After the last layer of filling, fold the overhanging edges of the first four crepes inward, cover with wrap or foil, and refrigerate to set. Two hours will do, but longer is better. After two hours, unmold the cake and decorate as you like. For a festive presentation, pipe on cream sauce with a pastry bag and add salmon roses and fresh herbs. That's it — ready to serve. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Sour cream of 30% fat content - 340  kcal/100g
  • Sour cream of 25% fat content - 284  kcal/100g
  • Sour cream with 20% fat content - 210  kcal/100g
  • Sour cream of 10% fat content - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Cottage cheese of 40% fat content - 466  kcal/100g
  • Cottage cheese of 20% fat content - 233  kcal/100g
  • Cottage cheese of 18% fat content - 226  kcal/100g
  • Cottage cheese of 10% fat content - 156  kcal/100g
  • Low-fat cottage cheese - 75  kcal/100g
  • Cottage cheese with sour cream - 260  kcal/100g
  • Fruit cottage cheese - 147  kcal/100g
  • Soft dietary cottage cheese - 170  kcal/100g
  • Cottage cheese 'vitalinia' - 64  kcal/100g
  • Cottage cheese 'morning' ( 'danone') without sugar - 91  kcal/100g
  • Cottage cheese - 156  kcal/100g
  • Garlic - 143  kcal/100g
  • Processed cheese with 60% fat content - 354  kcal/100g
  • Processed cheese with 45% fat content - 294  kcal/100g
  • Cheese 'megle' - 590  kcal/100g
  • Tartar cheese - 348  kcal/100g
  • Cheese 'cheese 'shavru' (goat) - 173  kcal/100g
  • Viola cheese - 307  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Steamed salmon - 197  kcal/100g
  • Boiled salmon - 189  kcal/100g
  • Fresh salmon - 140  kcal/100g
  • Salt - 0  kcal/100g
  • Pickled cucumbers - 16  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Pancakes on rast.oil - 235  kcal/100g
  • Pancakes on olives.oil - 200  kcal/100g

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