Smoked Salmon Cake

Smoked Salmon Cake – a culinary masterpiece for festive meals

Preparation time: 30 minutes
Chilling time: 12 hours
Total time: 12 hours 30 minutes
Number of servings: 8

When it comes to appetizers that impress, the smoked salmon cake is certainly a standout choice. It combines the delicate texture of salmon with the freshness of ingredients and an appealing presentation, making it perfect for holidays or any special occasion. At the heart of this recipe lies a culinary tradition that blends simple ingredients to create an unforgettable experience. Let’s start discovering this wonderful recipe!

Required ingredients:
- 300 g smoked salmon
- 1 greenhouse cucumber or 4 garden cucumbers
- 1 bunch of fresh dill
- 1 red onion
- 300 g sour cream (fatty, for a creamy texture)
- 2 teaspoons lemon juice
- 3 sheets of gelatin
- salt and pepper, to taste
- a few drops of oil for greasing the mold

Required utensils:
- A round cake mold or a bowl
- Plastic wrap
- A large mixing bowl
- A spatula
- A pot for steaming (or a heat-resistant container)

Step by step:

1. Preparing the mold: Start by lightly greasing the round cake mold with a few drops of oil. This step will help in releasing the cake after chilling. Then, line the inside of the mold with plastic wrap, letting the edges hang slightly over the sides. This will facilitate the cake’s inversion.

2. Preparing the filling:
- Cut the smoked salmon into small cubes, reserving half for later use as decoration.
- Peel the cucumber and, using a sharp knife, cut it into small cubes.
- Finely chop the dill and red onion. It is important to use red onion as it adds a sweet note and a color contrast.

3. Mixing the ingredients: In a large bowl, combine the salmon, cucumber, dill, onion, sour cream, lemon juice, salt, and pepper. Mix everything well until you achieve a homogeneous composition. Taste the mixture and adjust the seasoning as desired.

4. Preparing the gelatin: Soak the gelatin sheets in 4-5 tablespoons of cold water for about 5 minutes. Once they have swollen, dissolve them over steam, stirring constantly until they become liquid and lump-free. It is important not to boil them, as gelatin loses its gelling properties at high temperatures.

5. Finalizing the filling: Once the gelatin has dissolved, add it to the salmon mixture and mix well to incorporate evenly. This will help the cake set and maintain its shape.

6. Assembling the cake: Set aside half of the salmon cubes and add the remaining mixture to the prepared mold. Level the surface with the spatula and place the reserved salmon cubes on top. Cover the cake with the plastic wrap hanging over the edges and refrigerate for at least 12 hours. This chilling time is essential for the gelatin to take effect.

7. Unmolding and decorating: After 12 hours, remove the cake from the refrigerator. Gently lift the plastic wrap and invert the cake onto a serving plate. Carefully remove the plastic wrap. You can decorate the cake with thin slices of cucumber and sprigs of dill for a fresh and appealing look.

Useful tips:
- Choose quality salmon: The taste of the cake largely depends on the quality of the salmon. Opt for smoked salmon from a reputable supplier.
- For a more intense flavor: You can add a little Worcestershire sauce to the mixture for a deeper aroma.
- Variations: Instead of cucumber, you can try using avocado, which adds a creamy texture and subtle taste.

Ideal pairings:
This smoked salmon cake pairs perfectly with a glass of dry white wine or a gin-based cocktail. You can also serve it alongside a green salad with lemon dressing for a refreshing contrast.

Nutritional benefits:
Smoked salmon is an excellent source of protein and omega-3 fatty acids, which contribute to heart health. Sour cream provides calcium, while vegetables bring essential vitamins and minerals.

Frequently asked questions:
- Can I use another type of fish?: While it may be tempting to try another fish, salmon brings a unique color and flavor contrast that is essential for this recipe.
- How can I store the cake?: The cake stores well in the refrigerator, covered, for 2-3 days. Make sure it is well covered with plastic wrap to prevent drying out.

Let your imagination soar and don’t hesitate to try this delicious recipe! The smoked salmon cake will surely be a hit at any festive meal or special occasion. Cooking is about bringing joy, and there’s nothing more delightful than sharing a savory recipe with loved ones. Enjoy!