Appetizer cake with cream cheese, salmon, and mushrooms

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.

Preparation

The ingredients are placed in a bowl and mixed well. We knead the dough and let it rise for 45 minutes, then place it in a round mold (20 cm diameter) and let it rise again for 30 minutes before baking it in a medium oven. Once baked, we remove it from the mold and let it cool. Cheese cream: We mix the two types of cheese and sour cream until homogeneous. We reserve 5-6 tablespoons of this cream, and to the rest, we add finely chopped cooked mushrooms, finely chopped peppers, finely chopped salmon, and chopped dill. We hydrate the gelatin in 2-3 tablespoons of water, then melt it and mix it into the cheese mixture just before using the cream, not earlier. The cake is cut into three layers. We place the first layer on a platter, add half of the cheese mixture, and then layer with slices of pressed ham. We repeat the process for the second layer. On top, we cover with the cheese cream we set aside earlier. We then decorate with slices of dried salami, slices of tomato, and cucumber.

Tags

savory cake

Categories

Appetizers

Beverages

Celebrity chefs

Chef in the city

Children

Coffee

Conserve

Cook and smile

Culinary Games

Culinary School

Dessert

Diverse

Doughs and pastries

Drinks

Fish

Healthy Delights

International

Jakob Hausmann

Jam

Jamie Oliver

Meat

Miscellaneous

Over

Pasta/Pizza

Pickles

Plague

Salad

Sandwiches

Sauces

Savory

Season

Sezon

Slow cooking

Soups

Star Recipe

Syrup

Translated

Various

Vegan