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Buckwheat Pancakes with Smoked Mackerel and Horseradish Quark
30 min4 servingsModerately easy
Ingredients
- 120 gbuckwheat flour
- 1 ksmedium egg
- 180 mlkefir
- 5 gbaking powder
- 2 gsalt
- 10 mlrapeseed oil
- 160 gsmoked mackerel, skinless and boneless
- 150 gsemi-skimmed quark
- 10 gfresh horseradish, finely grated
- 10 mllemon juice
- 5 gfresh dill, chopped
- 100 gcucumber
Instructions
- 1
Make the batter
In a bowl, mix the buckwheat flour, baking powder, and salt. Add the egg and kefir, then whisk until you have a smooth, thick batter with no dry patches.
- 2
Mix the horseradish quark
Stir the grated horseradish, lemon juice, and chopped dill into the quark. Cut the cucumber into thin rounds. Break the mackerel into smaller pieces with your fingers and check that no bones remain.
- 3
Fry the mini pancakes
Heat a non-stick pan over medium heat and grease it with some of the oil. Spoon the batter onto the pan, one tablespoon at a time, making pancakes about 8 cm in diameter. Fry for 1 to 2 minutes on each side. When bubbles appear on the surface and the edges have set, flip them; use the remaining oil between batches. This amount makes approximately 8 pancakes.
- 4
Top and serve
Leave the pancakes to cool briefly so the quark does not melt. Spread a little horseradish quark on each one, then divide the mackerel and cucumber rounds among them. Serve while still slightly warm.