Spinach Pancakes with Lightly Salted Fish and Yogurt Sauce: A Simple Recipe for a Hearty Breakfast

Styler project editor (RBC-Ukraine) Yulia Liushneva shared a recipe she makes at home: spinach pancakes with lightly salted fish and yogurt sauce. According to the author, the dish requires little effort and is suitable for a quick yet hearty breakfast. The basis of the recipe is thin pancakes made with spinach batter, filled with fish, cucumber, and a delicate sauce made from yogurt, dill, and pepper.

The Batter: How to Get a Smooth Green Mass

The spinach must be washed and dried, then blended with milk and an egg. Flour and a pinch of salt are added to the resulting mixture and stirred until a smooth, liquid batter without lumps is formed. This exact stage determines the quality of the finished pancakes: the smoother and more even the batter, the thinner and more uniform the pancake will turn out in the pan.

Frying Pancakes in a Non-Stick Skillet

For preparation, the author uses a universal 28 cm non-stick skillet, heated over medium heat and greased with a thin layer of oil. A small amount of batter is poured onto the surface, tilting the skillet to distribute it evenly across the entire area. When the top of the pancake is no longer liquid and the spatula easily slips underneath, the pancake is flipped and cooked for about another minute. The finished pancakes are stacked and left to cool before filling.

The Filling and Yogurt Sauce

The fish is cut into pieces, and the cucumber is washed, cut lengthwise, and the watery middle with seeds is removed with a spoon; the flesh is dried and cut into thin strips. The sauce is made from yogurt, chopped dill, and pepper, optionally adding a little lemon juice. Salt is added after tasting along with a piece of fish, as lightly salted fish can be quite salty on its own.

Assembly, Serving, and Fish Options

The cooled pancakes are greased with a thin layer of yogurt sauce, leaving the edges free, topped with fish and cucumber, rolled up, and optionally cut in half. The dish is served immediately after assembly, supplemented with fresh tomatoes, lettuce leaves, or other vegetables. Any ready-to-eat boneless fish is suitable for the recipe: lightly salted salmon or trout, canned tuna in its own juice, or baked chilled fish fillet. If tuna is chosen, the liquid is carefully drained, the fish is mashed with a fork and can be mixed with yogurt and dill, and the cucumber is placed on top before rolling.