Rye pancakes with malt and kvass with lightly salted mackerel

Rye pancakes with malt and kvass serve as an alternative to black bread. Any salted fish is suitable for such fashionable pancakes. But in order for the dish to be completely in trend, we propose to salt mackerel to them, which is usually smoked or, less often, fried.

Ingredients

• 4 medium eggs
• 300 ml unsweetened kvass
• 350 g sour cream 25-40% fat
• 60 g rye malt
• 150 g rye flour
• 200 g wheat flour
• 3 tbsp. l. dark brown sugar
• melted butter
• 2/3 tsp soda
• 1.5 tsp salt
• sour cream for serving
• For mackerel:
• 2 medium mackerel carcasses
• 10 stalks of green onions
• 2 tbsp. l. Sahara
• 3 tbsp. l. medium grinding salts
• 2 tbsp. l. vodka

Directions

1. Cut the mackerel into fillets, carefully remove all the bones. Rub the fillet with vodka on all sides.
2. Chop the white part of the green onion thinly. Mix it with salt and sugar. Place the mackerel in a ziplock bag with a ziplock, add the salt mixture and stir to coat the fish evenly. Squeeze out the air, close the bag, leave for 2 hours at room temperature, then transfer to the refrigerator. After 3-4 hours, the mackerel is ready, you need to shake it off of the brine or dry it with paper towels.
3. For pancakes, beat eggs with salt and sugar. Then add sour cream and stir.
4. Mix rye and wheat flour with malt and soda, add to the egg mass, knead so that there are no lumps. Continuously stirring, add kvass.
5. Boil 450 ml of water and pour into the dough. Stir by adding 2-3 tbsp. l. melted butter. Bake in a cast iron skillet, brushing it with ghee. Put the finished pancakes in a saucepan under the lid.
6. Serve hot, with cold sour cream, thinly sliced ​​mackerel and chives.