Air of romance: Valentine's Day is approaching and none of us want to be unprepared! You know, the most romantic menu of the year includes a rich appetizer, a couple of first courses, a couple of seconds and sweets at will. Let's go step by step and start with the appetizer. Today I propose you some very refined salty pancakes (also without butter) to be served with salmon mousse!
Video of the Recipe
Identity Card of the Recipe
- 223 KCal Calories per serving
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Ingrediants
For about 12 pancakes
- 120 g (2 medium) of eggs
- 1 teaspoon of chives
- 1 tablespoon of extra virgin olive oil
- 1 grated nutmeg
- Half a teaspoon of salt
- 6 g of instant yeast
- 85 ml of milk
- 70 g of white flour of type 00
For the salmon mousse
- 150 ml of fresh cream
- Q.b. of pepper
- 100 g of fresh ricotta
- Q.b. of salt
- 80 g of salmon in oil or smoked salmon
Materials Needed
- Stone or non-stick pan
- Scoop
- Electric whips
- Bowls of different sizes
- Balance scale
- Sieve
Preparation
- First, prepare the accompanying mousse. Blend the smoked salmon (or salmon in oil) together with fresh ricotta, salt and pepper. Whip the fresh cream (NOT sweetened!) Until stiff and gently add it to the salmon mixture, always mixing from bottom to top.
- Leave the mousse to cool in the fridge in a bowl covered with cling film.
The right idea
If you don't like salmon, you can prepare a mushroom mousse: the preparation process is the same. What changes is clearly the use of sautéed mushrooms instead of salmon.- Meanwhile, prepare the batter for the salty pancakes. Shell the eggs and divide the yolks from the whites. Whip the latter until stiff peaks, adding a pinch of salt.
- In another bowl, mix the egg yolks with the milk, the sifted white flour, the instant yeast, the remaining salt, the chopped (or dried) chives and a grated nutmeg. Mix everything with a whisk until the mixture is rather thick.
- At this point, add the egg whites until stiff a few at a time, always stirring gently and from bottom to top to avoid letting the mixture collapse.
- Heat a pan very much, grease it with a teaspoon of oil, then pour the mixture into it by spoonfuls. After a couple of minutes, gently turn the pancakes with the spatula, then cook them on the other side. Depending on the amount of batter poured into the pan, the pancakes are ready after 2-4 minutes of cooking.
- From each pancake make heart shapes (or other molds) using the special cookie cutter. Arrange the hearts of pancakes on a plate and serve with the salmon mousse.
Alice's comment - PersonalCooker
The idea of savory pancakes is nice, right? We had already tried them in the sweet version (recipe for sweet pancakes), accompanied by fruit. And I showed you how simple it is to transform pancakes into a refined appetizer!Nutritional values and Health Comment on the recipe
Salted Pancakes with Salmon Mousse are salty foods that fall into the group of appetizers.
They have a significant energy supply, provided above all by lipids, followed by carbohydrates and finally by proteins.
The fatty acids are mainly saturated, the carbohydrates above all complex and the peptides of high biological value.
Cholesterol is present in significant quantities, while fibers are negligible.
Salted Pancakes with Salmon Mousse are not suitable for all diets; should be taken in moderation in case of overweight and hypercholesterolemia. They are not suitable for a diet against celiac disease and lactose intolerance; moreover, they do not meet the criteria of the vegetarian and vegan diet.
The average portion of Salted Pancakes with Salmon Mousse, when used as an appetizer, is at least 50-80g (110-180kcal).
