Canned Salmon Snack Cake
by Editorial Staff
Delight your guests with a delicious snack cake with canned fish and cheese. Between the cakes, smeared with mayonnaise with sour cream, canned salmon, processed cheese, and finely chopped eggs are laid out in turn. The snack cake is not only tasty but also has an attractive appearance.
Ingredients
- Wheat flour – 2-2.5 cups
- Kefir – 1 glass
- Margarine – 200 g
- Eggs – 2 pcs.
- Sugar – 1 tbsp
- Baking powder for dough – 0.5 teaspoon.
- Salt to taste
For filling:
- Sour cream – 250 g
- Mayonnaise – 250 g
- Canned salmon – 200 g
- Processed cheese – 3 pcs.
- Boiled eggs – 3 pcs.
- Greens – 1 bunch
- Garlic – 2-3 cloves
Directions
- Prepare foods for the canned salmon snack cake.
- To prepare the dough, mix eggs with kefir, add salt, sugar, margarine (grated on a coarse grater), mix.
- Add flour, add baking powder and quickly knead the dough. If necessary, you can add more flour.
- Wrap the finished dough with cling film and keep for one hour at room temperature.
- Then divide the finished dough into 4 parts, roll each into a cake.
- Bake until creamy at 225 degrees Celsius.
- Mix mayonnaise with sour cream.
- Chop the fish with a fork.
- Grate cheese curds on a medium grater.
- Finely chop the garlic. Combine grated cheese with garlic.
- Finely chop the eggs.
- Finely chop the dill greens.
- Combine chopped eggs with dill herbs.
- Grease three cooled cakes with a mixture of mayonnaise and sour cream. Place the first greased crust on a dish and put the fish on it in an even layer.
- Then the second cake put the cheese mass on top.
- Cover with the third cake layer, on which put the eggs and herbs.
- Cover the top with a clean crust, wrap the cake with cling film, put a board on top, and a jar of water (or another load) on it. Keep the cake in the refrigerator for 12 hours. When serving, grease the cake with the remaining sour cream-mayonnaise mixture, decorate with grated cheese, herbs, nuts, egg. Serve the snack cake, cut into pieces.
Enjoy your meal!
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