Syrniki are a type of pancake from Ukrainian cuisine, made from curd cheese (tvorog or syr). Traditionally, syrniki would be a sweet breakfast dish, served with sour cream, honey, jam, or raisins. In this case, I have decided to turn them savoury! I have replaced curd cheese with fresh ricotta, which is much easier to come by in Italy. The addition of lemon zest in the syrniki and lemon juice in the yogurt provide a fresh, crisp note. Cured salmon is a natural pairing, of course. These remind me of those little smoked salmon appetizers that you can sometimes find, and although I intended this to be a main dish, it works equally well as aperitivo!
LEMON RICOTTA SYRNIKI
- 250 g ricotta (or curd cheese)
- pinch sea salt
- zest of 1 lemon
- 1 egg, beaten
- 1 tsp poppy seeds
- 50 g white spelt flour
- sunflower oil for frying
- 70 g whole yogurt
- juice of 1/2 lemon
- 8 leaves fresh parsley
- 100 g cured salmon
Combine the ricotta, salt, and lemon zest, beating well until the ricotta has a whipped texture.
Add the beaten egg and poppy seeds, mixing well. Mix in the flour.
Heat a frying pan on medium heat with a spoon of sunflower oil.
With a ladle, take approximately 45 to 50 g of the batter and fry the syrniki for about 1 minute per side, until golden.
Combine the yogurt and lemon juice, mixing well.
Place the syrniki on a platter or flat plate. Top them with a teaspoon of yogurt, a piece of salmon, and a leaf of parsley.