Recipe for: Savory pancakes with smoked trout, asparagus, and sorrel cream - photo 1
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Recipe for: Savory pancakes with smoked trout, asparagus, and sorrel cream

Main dishes Regional Cuisine of Poland 90 min Medium 4 wyświetleń ~18.66 PLN * - (0)
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Description

Mazurian variation on a spring lunch: thin pancakes served savory with smoked trout, young green asparagus, and a velvety sorrel cream. The dish combines the smoky flavor of the smoked fish with the distinct, slightly tangy freshness of the sorrel and the delicate crunch of the asparagus. Perfect for a spring breakfast or a light lunch; it pairs well with young potatoes with dill or a simple radish salad. Visually: green accents of sorrel and asparagus and pink slices of trout on golden pancakes.

Ingredients Used

Ingredients (15)

Servings:
4
  • Wheat flour 250 g
  • Chicken egg 4 szt. (~240 g)
  • Milk 500 ml
  • Rapeseed oil 30 g
  • Smoked trout 300 g
  • Asparagus 400 g
  • Sorrel 150 g
  • 18% cream 200 ml
  • Spring onion 0.6 pęczek (~30 g)
  • Butter 30 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~4 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Dill 0.8 pęczek (~15 g)
  • Capers 20 g
  • Lemon 0.8 szt. (~60 g)
💰 Szacowany koszt dania: ~18.66 PLN (4.67 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Pancake batter

1

Sift 250 g of wheat flour into a large bowl. Make a wide well in the flour so that you can pour in the wet ingredients without spilling. Add 4 g of salt evenly around the edge of the flour.

Ingredients: Wheat flour, Salt
Use a large metal or ceramic bowl (at least 3 l). Sifting prevents lumps. If you don't have a sieve, vigorously mix the flour with a fork before making a well.
2

Pour 240 g of eggs (about 4 eggs) and 100 ml of milk into the well. Start mixing with a fork or whisk in the center, slowly incorporating the flour into the liquid mixture until a smooth, thicker batter without dry lumps forms.

Ingredients: Milk, Wheat flour
Use a hand whisk or a mixer with a whisk attachment. Mix from the center to the edges to avoid lumps.
3

Gradually pour in the remaining 400 ml of milk, stirring continuously until you achieve a pouring, smooth mixture with a cream-like consistency (flowing but not watery). Finally, add 30 g of rapeseed oil and mix briefly once more.

Ingredients: Milk, Rapeseed oil
You can check the consistency like this: the batter should flow from the spoon continuously, not in drops. If it is too thick, add 20 ml of milk at a time.
4

Set the dough aside for 20–30 minutes at room temperature to allow the gluten to rest and the air bubbles to disappear. After resting, if small bubbles have formed, gently stir, but do not beat vigorously.

Ingredients: Wheat flour, Milk
Cover the bowl with a cloth. A long rest (up to 60 minutes) will improve the elasticity of the dough, but it is not necessary.

Frying the pancakes

5

Heat a non-stick pan with a diameter of 24–26 cm over medium heat. Lightly grease it with oil (use a brush or a paper towel soaked in oil). Pour in a portion of batter about 60–70 ml (though don't measure too precisely) and quickly spread it in a circular motion to form a thin pancake. Fry for 1–1.5 minutes until the edges are lightly golden, then flip and fry for 30–40 seconds.

Ingredients: Rapeseed oil, Wheat flour, Milk
The best pan is 24–26 cm with a flat bottom. If the first pancakes stick or crack, raise the heat or add a little more oil. The finished pancake should be flexible and lightly golden.

Sorrel cream

6

Wash 150 g of sorrel and dry it. Chop it coarsely, discarding the tougher stems. Finely chop 30 g of spring onion (white parts). In a medium saucepan, melt 15 g of butter over medium heat, add the onion, and sauté for 3–4 minutes until it becomes translucent and soft, but does not brown.

Ingredients: sorrel, Spring onion, Butter
Use a saucepan with a diameter of 18–20 cm. Sautéing the onions in butter adds sweetness that balances the acidity of the sorrel.
7

Add the chopped sorrel to the pot with the onion, stir for 1–2 minutes until it wilts. Pour in 200 g of 18% cream and bring to a very light boil (small bubbles at the edge), cook for 3–4 minutes to let the flavors combine. Blend everything into a smooth cream using a hand blender or a stationary blender. Season to taste with 1–2 g of pepper and possibly an additional pinch of salt; if the cream is too sour, add 5–10 g of butter.

Ingredients: sorrel, 18% cream, Black pepper, Butter, Spring onion
Use an immersion blender, holding it straight in the pot; be careful of the hot steam. The cream should be velvety, without fibrous pieces of leaves.

Asparagus and filling

8

Prepare the asparagus: snap off the woody ends (usually 2–3 cm) by holding one hand at the tip and the other at the bottom; the stem will break naturally at the transition to the woody part. Bring salted water to a boil (about 6 g of salt per 1 l). Add the asparagus and cook for 2–3 minutes for thin ones, 4–5 minutes for thicker ones – they should be tender-crisp (with a visible intense green color and slight resistance when pierced with a knife). Immediately transfer to a bowl of ice-cold water to stop the cooking process.

Ingredients: asparagus, Salt
Use a large pot and a bowl of ice for the shock. Cooking too long will make the asparagus mushy.
9

Dry the asparagus, transfer to a heated pan, add 15 g of butter and sauté for 1–2 minutes until lightly browned and coated in butter. Transfer to a board and cut into pieces 6–8 cm long, leaving a few whole asparagus for decoration.

Ingredients: asparagus, Butter
Use a 24 cm pan. Sautéing adds flavor and lightly caramelizes the edges.
10

Prepare the smoked trout: separate the slices into smaller pieces with a fork or your fingers, remove any bones and skin if it is thick. Lightly drizzle with 30 g of lemon juice (optional) or a bit of lemon to taste.

Ingredients: smoked trout, Lemon
Use a cutting board and a sharp knife to remove any bones. If you don't want to use lemon, skip it — the capers will add saltiness.

Assembly and serving

11

Spread 2–3 tablespoons of sorrel cream (about 40–50 g) on a warm pancake. In the center, place 3–4 pieces of asparagus and a few slices of smoked trout (about 75 g of trout per serving). Add 2–3 capers and sprinkle with finely chopped dill (optional). Fold the pancake into an envelope or roll it up.

Ingredients: 18% cream, sorrel, asparagus, smoked trout, Capers, Dill
Use a wide spoon or a silicone spatula to spread the cream. The portion of trout should be balanced — it should not overwhelm the cream.
12

Arrange the pancakes on plates; decorate with a few whole sautéed asparagus and sorrel leaves, and drizzle lightly with lemon. Serve immediately while the cream is still slightly warm and the pancakes are flexible.

Ingredients: sorrel, smoked trout, asparagus, Lemon, Dill, Capers
Use warm plates so the pancakes don't cool down too quickly. Additionally, you can add fresh sorrel leaves and a bit of extra butter on the hot asparagus.

Fun Fact

💡

Sorrel was one of the more commonly used wild herbs in Polish cuisine – in the past, it was added to soups and sauces as a cheap and easily accessible way to add a sour note. The combination of sorrel with smoked fish is an old regional practice in Masuria.

Best for

wiosenny obiad świąteczne spotkanie z rodziną przyjęcie na świeżym powietrzu

Tips

🍽️ Serving

Serve with young potatoes boiled in their skins or a light salad of arugula and radishes. A chilled white wine (e.g., riesling) or chilled buttermilk pairs well.

🥡 Storage

Store the sorrel cream and pancakes separately in the refrigerator for up to 24 hours. Keep the asparagus and trout in an airtight container for up to 24 hours. Gently reheat in a pan over low heat or in the oven at 150°C for 6–8 minutes; avoid using the microwave to preserve the texture of the fish.

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