Pancake Cake with Salmon and Cream Cheese

Ingredients

for the pancakes:

Milk 1000 ml

Water 300 ml

Eggs 3

Salt 1.5 tbsp

Sugar 2.5 tbsp

Flour 4 cups

Vegetable oil 150 ml

For the filling:

Salted salmon 600 g

Cream cheese 250 g

Sour cream 3 tbsp

Butter 5 tbsp

Dill

Parsley

Lemon juice to taste

Salt to taste

Pepper to taste

Onions 4

Vegetable oil 2 tbsp

Sugar 1.5 tbsp

Combine the milk with the water, add the eggs, salt, and sugar. Whisk well. Add the flour (not all at once). Prepare a smooth dough (if you're getting lumps while mixing, you can warm the milk slightly). Gradually add vegetable oil to the dough, whisking constantly.

Fry the pancakes (no need to grease the pan, as the oil added to the dough will do the job).

Slice the onion into rings no more than 1-1.5 mm thick. Heat the vegetable oil in a frying pan and add sugar. Once the sugar has dissolved, add the onion and fry until tender, stirring occasionally.

Mix the cream cheese thoroughly with sour cream to make it easy to spread on the pancakes. Make the herb butter: mix the butter with chopped herbs and lemon juice. Season with salt and pepper. Slice the salmon very thinly.

Place a pancake on a serving platter, brush with herb butter, top with the fish pieces, top with a second pancake, brush with cream cheese, a third pancake, and a little onion. Continue alternating until the pancakes are gone. If there's any "filling" left, you can use it to decorate the cake.

Enjoy!