Salmon Cake
The salmon cake from Spoonsparrow impresses not only with its flavor but also with healthy fatty acids and iodine.
Ingredients
- 200 g wheat flour type 1050 (+ extra for kneading)
- Salt
- 1 egg
- 140 g butter
- 1 tsp rapeseed oil (for the pan)
- dried legumes for blind baking
- a handful dill
- ½ box watercress
- 500 g cream cheese
- 2 Organic Limes
- Pepper
- ½ head lettuce
- 200 g shrimp
- 200 g smoked salmon
Instructions
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1.
Mix flour with 1 tsp salt, sift onto a work surface, create a well in the center, crack the egg into it and dot butter around the well. Quickly knead by hand into a smooth dough, shape into a ball, wrap in cling film and refrigerate for about 30 minutes.
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2.
Brush a tart pan with oil. Roll out the dough on a lightly floured surface slightly larger than the pan, line the pan with it, shaping an edge. Cover with parchment paper and weigh down with dried legumes.
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3.
Bake the base in a preheated oven at 200 °C (180 °C fan, gas level 3) for about 25 minutes until light brown. Remove and let cool.
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4.
Wash dill and watercress; cut off stems from the watercress and set aside for garnish. Finely chop the remaining dill and watercress and mix into the cream cheese. Wash limes hot, dry rub them, grate one lime’s zest and squeeze out its juice. Stir both into the mixture, season with salt and pepper. Spread about half of this cream over the tart base and chill for at least 1 hour.
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5.
Wash lettuce and spin dry. Rinse shrimp and pat dry. Cut the remaining lime into wedges.
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6.
Arrange lettuce on the tart, spread the remaining cream on top, then lay smoked salmon and shrimp over it. Distribute lime slices and leftover watercress, finish with a dusting of pepper before serving.
