Lohi- tai taimenkaviaari minipannukakkuihin avokadovaahdolla

Ingredients

• 100 gplain flour
• 1egg
• 150 mlmilk
• 1 pinchsalt
• 1 tsp (5 ml)sugar
• 1 tbsp (15 ml)vegetable oil, for the batter
• as neededvegetable oil, for frying
• 1ripe avocado
• 50 gcream cheese or crème fraîche
• 1 tsp (5 ml)lemon juice
• to tastesalt and pepper
• 100 gsalmon or trout roe
• to garnishfresh herbs, such as dill, parsley or spring onions

Instructions

1. 1

   Mix the batter

   In a bowl, whisk the egg with the salt and sugar until smooth. Gradually whisk in the flour to prevent lumps, then add the milk and 1 tbsp (15 ml) vegetable oil and mix until smooth.

2. 2

   Cook the pancakes

   Heat a frying pan over a medium heat and lightly coat it with vegetable oil. Cook pancakes about 5–7 cm in diameter until golden on both sides. Stack the cooked pancakes and cover them with a tea towel to keep them soft.

3. 3

   Blend the topping

   Peel and stone the avocado, then put the flesh in a blender or bowl. Add the cream cheese or crème fraîche, lemon juice, salt and pepper, and blend or mash until smooth and creamy. Add a little water or cream if needed to make the mixture softer.

4. 4

   Assemble the pancakes

   Spread a thin layer of avocado mixture over each mini pancake. Top with salmon or trout roe and sprinkle with fresh herbs.

5. 5

   Serve the dish

   Arrange the pancakes on a platter decorated with herbs. A few drops of olive oil can be added for a glossy finish.

What are mini pancakes with roe?

These are small, soft pancakes served as a savoury canapé, topped here with avocado, cream cheese and fish roe. The recipe draws on Nordic-style appetiser flavours, pairing roe and fresh herbs with a mild, creamy base.

The contrast is what makes this version work: tender pancakes carry the rich avocado mixture, while the roe adds a salty, briny finish. Their small size also makes them easy to arrange and serve as finger food.

Nutrition and macros by portion

The nutrition label shows one serving as written: 325 calories, 12g protein, 33g carbs, 20g fat.

The flour and milk provide most of the carbohydrates, while the avocado, cream cheese and cooking oil contribute much of the fat. The egg and roe add protein, though the exact nutrition varies with the type of roe and how much oil is absorbed in frying. Serve with a crisp salad or sliced vegetables to add freshness alongside the rich toppings.

Building a smooth batter

Flour first: add it gradually to the egg mixture, whisking as you go. This helps avoid lumps before the milk loosens the batter.

Milk and oil: mix them in thoroughly so the batter is even and fluid. If a few lumps remain, whisk briefly before cooking.

Frying evenly

Steady heat: use a medium heat and lightly oil the pan. A pan that is too hot can brown the outside before the small pancakes cook through.

Small rounds: aim for pancakes about 5–7 cm across. Turn them when the underside is golden and the surface looks set enough to lift without tearing.

Getting the avocado texture right

Ripe fruit: choose an avocado that yields gently when pressed, so it blends readily with the cream cheese or crème fraîche. Mash or blend until no large pieces remain.

Adjustments: the mixture should spread in a thin layer without running off the pancake. Add a little water or cream only if it needs loosening, and season to taste.

Balancing the toppings

Avocado layer: spread it thinly so it supports rather than overwhelms the pancake. This also leaves room for the roe's sharper, saltier flavour.

Roe and herbs: add the roe after spreading the avocado, then finish with dill, parsley or spring onions. Taste before adding extra salt, as roe can already be salty.

Serving and timing

Keep the pancakes soft by stacking them and covering them with a tea towel as they come out of the pan. Let them cool enough that the avocado topping will not warm or soften excessively.

Assemble close to serving time for the freshest texture. Arrange the finished pancakes on a platter and add herbs or a few drops of olive oil if you like.

Recipe notes & tips

• Whisk in the flour gradually to keep the batter smooth.
• Keep the pan at medium heat so the small pancakes brown without scorching.
• Use a thin film of oil rather than pouring oil into the pan.
• Cover the cooked pancakes with a tea towel while you finish the batch.
• Taste the roe before seasoning the avocado mixture with extra salt.
• Spread the avocado topping shortly before serving to keep the pancakes tidy.

Variations

• Garlic avocado: blend a little garlic into the avocado mixture for a sharper flavour.
• Hot finish: stir a little hot sauce into the avocado topping for a gentle kick.
• Herb swap: use dill, parsley or finely sliced spring onions according to preference.
• Crème fraîche topping: use crème fraîche instead of cream cheese for a tangier, softer mixture.
• Different roe: choose salmon roe or trout roe depending on the flavour and texture you prefer.

Common mistakes to avoid

• Adding flour all at once: lumps can form, so whisk it in gradually.
• Using high heat: the pancakes may brown too quickly, so keep the pan over medium heat.
• Making the pancakes too large: they are harder to top neatly, so keep them about 5–7 cm across.
• Over-thinning the avocado: it can slide off the pancakes, so add water or cream sparingly.
• Salting before tasting the roe: the topping may become too salty, so season the avocado mixture cautiously.
• Assembling too early: the pancakes can soften under the topping, so add the avocado and roe near serving time.

How to store

Store the cooked, untopped pancakes covered in the fridge for up to 2 days; reheat gently in a dry frying pan or microwave until warm. Keep the avocado mixture and roe chilled separately, and assemble shortly before serving.

Frequently asked questions