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Oat pancakes with smoked salmon and black caviar


  • 50 g of puffed oats
  • 4 g of salt
  • 300 g of wheat flour
  • 50 g of yeast
  • 5 g of sugar
  • 1 / 2 l of milk
  • 50 g of butter
  • 100 g of smoked salmon
  • 100 g of sour cream 18% or 22% (thick)
  • 1 bunch of dill
  • 1 jar of black caviar
  • 150 ml of rapeseed oil


Prepare the yeast, pour liter of milk into the pot and heat it up (the milk must not be too hot). Crush the yeast and add sugar, then add half of the heated milk. We mix everything and leave it to rise. Add the butter to the remaining milk.

Pour flour, oats, salt, milk with butter and leavened yeast into a bowl, mix everything thoroughly and leave it to rise for about 15 minutes. Fry in a hot frying pan with rapeseed oil, spreading the dough with a tablespoon. The frying time is about 2 minutes on both sides. Put the fried and golden pancakes on a plate with a paper towel to drain the excess fat.

Place the prepared pancakes on a plate, put thick cream and salmon rolled in a roll (a rose), then garnish the dish with caviar and a nice sprig of dill.


Recipe author: Soligrano Culinary Academy. Want to share our recipe on your website or blog? Contact us!

More about the product Soligrano puffed Oats