Pancake pie with salmon and soft cheese

All these pies and cakes have one thing in common - the consistency of the filling and the thickness of the pancakes. Pancakes should be non-yeast and very thin. But to start them on milk or on water is a matter of taste. I usually make them dairy.

The cream should not be too thick so that it spreads well over the surface of the pancake and is evenly absorbed into it, or too liquid so that it does not flow out and the cake (pie) does not break. That's all the tricks.

Ingredients

• 20 unleavened pancakes with a diameter of 22-24 cm
• 300 g lightly salted salmon (or any other fish, even herring)
• 200 g soft cheese like "Fetaxa"
• 100-150 g sour cream
• 1 large bunch of greens (parsley, cilantro, green onions, dill)
• 2-3 cloves of garlic
• 1 hot red pepper, optional
• 100 g butter
• red caviar for decoration

Directions

1. Cut the fish into thin slices. Mix the cheese with sour cream, finely chopped herbs, chopped hot peppers and garlic. Whisk with a blender until smooth and creamy. Sour cream can be added a little more or a little less, depending on its fat content.
2. Put the warm pancake on a flat plate covered with foil so that you can then wrap the pie in this foil. Spread the pancake with melted butter, then cheese cream.
3. Put the fish on the cream, cover with the next pancake. So, layer by layer, collect the cake until something ends up first. Grease the top pancake with oil.
4. Wrap the assembled pie in foil and refrigerate for 2-3 hours so that the layers are well saturated and adhered to each other. Before serving, remove the foil, decorate the top with fish, caviar and leaves of greenery.