Lilli`s Salmon Cake

by Editorial Staff

Summary

Prep Time 45 mins
Total Time 2 hrs 45 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

  • 75 g butter, or mararine
  • 4 slices pumpernickel
  • 5 sheets gelatin
  • 200 g cream cheese
  • 250 g sour cream
  • 200 g smoked salmon
  • pepper
  • Egg (s), hard-boiled
  • caviar
  • parsley
Lilli`s Salmon Cake
Lilli`s Salmon Cake

Instructions

  1. Melt butter or margarine in a saucepan over low temperature and remove from heat. Crumble black bread and mix with it. Pour the mixture onto the parchment-lined base of a springform pan (18 cm diameter) and press firmly with a tablespoon. Then put the mold in the refrigerator.
  2. Soak the gelatine in cold water for about 10 minutes. Puree the salmon with the cream cheese and sour cream. Gently heat the salmon puree until the mass becomes slightly liquid. Squeeze out the gelatine and dissolve in it while stirring. Finally season with a little pepper. Do not salt, the fish is salty enough!
  3. Take the salmon cream off the stove and let it cool down. Then pour it onto the brown bread base and let it set in the refrigerator for at least 2 hours.
  4. Boiled eggs, parsley, black caviar, etc. are suitable for decorating the cake.

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