Potato pancakes with eggs and salted fish

Prepare the products according to the list. I got 5 potato pancakes with fish filling from the indicated amount.

You can use any kind of fish for the filling. I have salted salmon, but you can replace it with salmon, pink salmon or other salted or smoked fish of your choice.

Prepare the batter for the pancakes.

In a deep bowl combine eggs (3 pcs.) and salt.

Pour milk.

We beat at high speed mixer for about 1-2 minutes.

Add flour in batches, mixing each time.

Again beat at high speed for about 2-3 minutes until the dough is homogeneous.

Peel and grate potatoes on a fine grater. Squeeze out and drain excess liquid.

Dill wash, dry and finely chop with a knife.

Peel garlic and pass it through a press.

Add potatoes, dill and garlic to the batter. Then add 2 tablespoons of vegetable oil. Then stir it up.

Grease a frying pan with vegetable oil and heat well over medium heat. Pour about a half-cup of batter into the skillet and flatten, gently tilting the skillet to the sides.

Fry the pancake for about 30 seconds on each side.

In this way fry the pancakes of the remaining batter.

Prepare the filling.

For this egg (3 pcs.) we put in a saucepan or cellophane, pour water, put on the heat and bring to a boil. Then we turn down the heat to medium and boil the eggs for about 8 minutes.

Pour cold water over the boiled eggs and leave them to cool.

Clean the cooled eggs from the shell, cut them into small cubes and transfer to a deep bowl.

Fish is cut into small cubes and send to the bowl.

Wash dill and spring onions, dry them, finely chop them with a knife and also put them in a bowl.

Add sour cream, salt and ground pepper.

Thoroughly mix. Filling is ready.

Spread out the pancake on a plate, spread a little stuffing and, twisting the edges of the pancake on three sides, make a roll so that the stuffing was inside.

Ready pancakes are served to the table.

It turns out very delicious.

Bon appetit