I made the appetizer cake with cream cheese, salmon, and mushrooms for several festive meals, especially when I knew I needed a substantial platter that also looks good. The base with olives and herbs gives a slightly different taste compared to classic sandwiches and pairs well with the cream cheese. It requires a bit of organization, especially when it comes to preparing the base, but nothing complicated if you have the ingredients at hand.
Quick Info
Total time: about 3 hours (including rising, baking, and assembling)
Effective preparation time: 60-75 minutes
Baking time for the base: 25-30 minutes
Servings: 10-12 slices (a round shape of 20 cm)
Difficulty: medium
Recipe type: savory appetizer, suitable for festive meals or parties
Ingredients
Base
250 g flour
100 g black olives, finely chopped
1 teaspoon sweet paprika
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon powdered rosemary
2 cloves of garlic
3 tablespoons olive oil
20 g fresh yeast
150 ml lukewarm water
Cream cheese
300 g sweet cheese
300 g feta cheese
3 tablespoons sour cream
300 g fresh mushrooms, boiled and finely chopped
100 g smoked salmon, diced
1/2 red bell pepper, finely chopped
1/2 green bell pepper, finely chopped
10 g gelatin
1 tablespoon fresh dill, chopped
200 g sliced ham (pressed ham)
150 g dried salami, 2-3 types, for decoration
Preparation method
1. Preparing the base
In a large bowl, mix the flour, chopped olives, paprika, salt, oregano, rosemary, and crushed garlic. Dissolve the yeast in lukewarm water and add it to the dry ingredients. Pour in the olive oil. Knead the dough until it becomes elastic. Cover with a towel and let it rise for 45 minutes in a warm place.
2. Shaping and baking the base
After the dough has risen, transfer it to a round 20 cm mold lined with baking paper or greased. Let the dough rise for another 30 minutes in the mold. Meanwhile, preheat the oven to medium heat. Bake the base for 25-30 minutes or until it passes the toothpick test. Let it cool completely on a rack before cutting.
3. Cream cheese
In a large bowl, mix the sweet cheese, feta cheese, and sour cream until you obtain a smooth cream. Set aside 5-6 tablespoons of this cream for the final decoration.
To the remaining cream, add the boiled and chopped mushrooms, finely chopped peppers, diced smoked salmon, and chopped fresh dill.
Hydrate the gelatin in 2-3 tablespoons of water, then melt it in a bain-marie or in the microwave, without boiling it. Mix the melted gelatin only into the cream cheese just before assembling the cake.
4. Assembly
Cut the cooled base into three horizontal slices of as equal thickness as possible.
Place the first slice on a platter. Spread half of the cream cheese (the one with mushrooms and salmon). Place a layer of sliced ham over the cream.
Add the second slice of base, spread the remaining cream with mushrooms and salmon, and again a layer of ham.
Cover with the last slice of base. Spread the reserved cream cheese on top and on the sides.
5. Decoration
Decorate the top of the appetizer cake with slices of dried salami, tomatoes, and cucumbers cut thinly, as preferred. Let the cake cool for at least 1-2 hours before serving, so the cream sets well.
Why I make the recipe often
It helps me with meals with many guests when I need to prepare a substantial appetizer that looks neat on the platter. It is easy to portion, can be made a few hours in advance, and you can prepare many stages ahead of time. The cream cheese with mushrooms and smoked fish has a balanced taste, and the olive base holds everything together well.
Tips and variations
Tips
1. The base must cool completely before cutting so that it does not crumble or the cream does not stick.
2. When adding gelatin, use it quickly after melting so it does not set before being mixed into the cream.
3. Do not soak the vegetables for decoration beforehand – use them raw, cut thinly.
Substitutions
1. Instead of smoked salmon, you can use smoked trout or even ham if you do not want fish.
2. Feta cheese can be replaced with another salty cheese (not too hard telemea).
3. If you do not have rosemary, you can omit it or use dried thyme.
4. For the base, you can use green olives if you prefer a milder taste.
Variations
1. For a meatless version, eliminate the ham and salmon, and you can double the amount of mushrooms and peppers.
2. If you do not want dried salami for decoration, you can use only vegetables: slices of peppers, cucumbers, and tomatoes.
3. The base can also be made in the form of a savory sponge cake (without olives), but it will be less flavorful.
Serving ideas
1. Cut into slices like a regular cake and serve with a fork.
2. It can be placed directly on the platter for a cold buffet, alongside other appetizers.
3. You can pre-portion into slices and arrange on individual plates if you have a seated meal.
Frequently asked questions
1. Can I make the base with dry yeast?
Yes, you can use 7 g of dry yeast instead of fresh yeast.
2. Can it be made a day in advance?
Yes, the appetizer cake keeps well in the fridge overnight, and the cream sets better.
3. If I do not have a round 20 cm mold, can I use another mold?
Yes, a slightly larger or smaller mold can be used, but adjust the height and baking time for the base.
4. Can I use canned mushrooms?
It is better to use fresh boiled mushrooms, but if you have nothing else, canned mushrooms can also be used, well-drained.
5. How do I cut the cake without crushing it?
Use a large knife with a thin, sharp blade, wiping it after each cut so that the slices remain clean.
Nutritional values
Estimate for one slice (out of 12):
Calories: approximately 320-350 kcal
Proteins: 14-16 g
Fats: 19-22 g
Carbohydrates: 22-24 g
The values depend on the type of cheese, salami, and how much sour cream you use. The cake is quite filling and rich in protein, with a moderate amount of carbohydrates from the base.
Storage and reheating
The appetizer cake can be stored in the fridge, covered, for 2-3 days without problems. Reheating is not recommended; it is served cold, directly from the fridge. The base retains its texture, and the cream does not run if it has been mixed correctly with gelatin. Do not freeze, as the texture of the cream cheese does not withstand thawing.
Quick Info
Total time: about 3 hours (including rising, baking, and assembling)
Effective preparation time: 60-75 minutes
Baking time for the base: 25-30 minutes
Servings: 10-12 slices (a round shape of 20 cm)
Difficulty: medium
Recipe type: savory appetizer, suitable for festive meals or parties
Ingredients
Base
250 g flour
100 g black olives, finely chopped
1 teaspoon sweet paprika
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon powdered rosemary
2 cloves of garlic
3 tablespoons olive oil
20 g fresh yeast
150 ml lukewarm water
Cream cheese
300 g sweet cheese
300 g feta cheese
3 tablespoons sour cream
300 g fresh mushrooms, boiled and finely chopped
100 g smoked salmon, diced
1/2 red bell pepper, finely chopped
1/2 green bell pepper, finely chopped
10 g gelatin
1 tablespoon fresh dill, chopped
200 g sliced ham (pressed ham)
150 g dried salami, 2-3 types, for decoration
Preparation method
1. Preparing the base
In a large bowl, mix the flour, chopped olives, paprika, salt, oregano, rosemary, and crushed garlic. Dissolve the yeast in lukewarm water and add it to the dry ingredients. Pour in the olive oil. Knead the dough until it becomes elastic. Cover with a towel and let it rise for 45 minutes in a warm place.
2. Shaping and baking the base
After the dough has risen, transfer it to a round 20 cm mold lined with baking paper or greased. Let the dough rise for another 30 minutes in the mold. Meanwhile, preheat the oven to medium heat. Bake the base for 25-30 minutes or until it passes the toothpick test. Let it cool completely on a rack before cutting.
3. Cream cheese
In a large bowl, mix the sweet cheese, feta cheese, and sour cream until you obtain a smooth cream. Set aside 5-6 tablespoons of this cream for the final decoration.
To the remaining cream, add the boiled and chopped mushrooms, finely chopped peppers, diced smoked salmon, and chopped fresh dill.
Hydrate the gelatin in 2-3 tablespoons of water, then melt it in a bain-marie or in the microwave, without boiling it. Mix the melted gelatin only into the cream cheese just before assembling the cake.
4. Assembly
Cut the cooled base into three horizontal slices of as equal thickness as possible.
Place the first slice on a platter. Spread half of the cream cheese (the one with mushrooms and salmon). Place a layer of sliced ham over the cream.
Add the second slice of base, spread the remaining cream with mushrooms and salmon, and again a layer of ham.
Cover with the last slice of base. Spread the reserved cream cheese on top and on the sides.
5. Decoration
Decorate the top of the appetizer cake with slices of dried salami, tomatoes, and cucumbers cut thinly, as preferred. Let the cake cool for at least 1-2 hours before serving, so the cream sets well.
Why I make the recipe often
It helps me with meals with many guests when I need to prepare a substantial appetizer that looks neat on the platter. It is easy to portion, can be made a few hours in advance, and you can prepare many stages ahead of time. The cream cheese with mushrooms and smoked fish has a balanced taste, and the olive base holds everything together well.
Tips and variations
Tips
1. The base must cool completely before cutting so that it does not crumble or the cream does not stick.
2. When adding gelatin, use it quickly after melting so it does not set before being mixed into the cream.
3. Do not soak the vegetables for decoration beforehand – use them raw, cut thinly.
Substitutions
1. Instead of smoked salmon, you can use smoked trout or even ham if you do not want fish.
2. Feta cheese can be replaced with another salty cheese (not too hard telemea).
3. If you do not have rosemary, you can omit it or use dried thyme.
4. For the base, you can use green olives if you prefer a milder taste.
Variations
1. For a meatless version, eliminate the ham and salmon, and you can double the amount of mushrooms and peppers.
2. If you do not want dried salami for decoration, you can use only vegetables: slices of peppers, cucumbers, and tomatoes.
3. The base can also be made in the form of a savory sponge cake (without olives), but it will be less flavorful.
Serving ideas
1. Cut into slices like a regular cake and serve with a fork.
2. It can be placed directly on the platter for a cold buffet, alongside other appetizers.
3. You can pre-portion into slices and arrange on individual plates if you have a seated meal.
Frequently asked questions
1. Can I make the base with dry yeast?
Yes, you can use 7 g of dry yeast instead of fresh yeast.
2. Can it be made a day in advance?
Yes, the appetizer cake keeps well in the fridge overnight, and the cream sets better.
3. If I do not have a round 20 cm mold, can I use another mold?
Yes, a slightly larger or smaller mold can be used, but adjust the height and baking time for the base.
4. Can I use canned mushrooms?
It is better to use fresh boiled mushrooms, but if you have nothing else, canned mushrooms can also be used, well-drained.
5. How do I cut the cake without crushing it?
Use a large knife with a thin, sharp blade, wiping it after each cut so that the slices remain clean.
Nutritional values
Estimate for one slice (out of 12):
Calories: approximately 320-350 kcal
Proteins: 14-16 g
Fats: 19-22 g
Carbohydrates: 22-24 g
The values depend on the type of cheese, salami, and how much sour cream you use. The cake is quite filling and rich in protein, with a moderate amount of carbohydrates from the base.
Storage and reheating
The appetizer cake can be stored in the fridge, covered, for 2-3 days without problems. Reheating is not recommended; it is served cold, directly from the fridge. The base retains its texture, and the cream does not run if it has been mixed correctly with gelatin. Do not freeze, as the texture of the cream cheese does not withstand thawing.