Sonia is back with the smoked salmon cake, an easy, quick and elegant idea for a tasty appetizer, ready in a few simple steps! Find this and many more recipes with pictures on the Giallozafferano App (in English) http://itunes.apple.com/app/giallozafferano-recipes/id384387249?mt=8
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The smoked salmon cake is an easy, quick and elegant idea for a tasty appetizer, ready in a few simple steps… let’s see the recipe!
Ingredients for 6-8 servings
Smoked salmon cake
(for 6-8 servings)
• ½ lb (260 g) of smoked salmon
• ¾ lb (350 g) of pumpernickel bread
• 1,8 oz (50 g) of small, tender spinach
• 1 cup (250 g) of Philadelphia cream cheese
• the grated zest of ½ lemon
• 1 tbsp of milk or heavy cream
• dill, to taste
• salt and pepper, to taste
For coating
• 1 ¼ cups (300 g) of Philadelphia cream cheese
• 3,5 oz (100 g) of smoked salmon
• 1 tbsp of milk or heavy cream
For garnishing
• lumpfish roe
• dill
First of all, prepare the cream cheese mixture for filling, so put the Philadelphia cheese in a bowl, or any other cream cheese… add a tablespoon of milk or cream, just enough to soften the mixture… the chopped dill… the grated lemon zest… a pinch of salt and pepper. Now blend everything together until thick and smooth; you can use an electric beater or a whisk.
And now assemble your smoked salmon cake, the filling is ready, so lay a slice of pumpernickel bread on a cutting board, this is rectangular but you can cut out any shape you like, spread with the cream cheese mixture… you can use another type of bread instead, of course… then add the smoked salmon… until completely covered. Add the spinach leaves… small and tender is better… and the first layer is done. Now sandwich with another slice of bread and repeat the layers until the ingredients are used up.
Place the layered cake in the fridge to set, and move on to the cream cheese mixture for coating, so put the smoked salmon in a food processor fitted with the metal blade… add the Philadelphia cheese… and a little milk. Now process for a few minutes, until the mixture is very smooth, with no chunks of salmon.
Now we’re ready for coating our cake, but before that place the salmon cream cheese mixture in the fridge for at least half an hour, so it will be easier to spread, then coat the top and sides of the cake… using a spatula like this or a butter knife. When the cake is completely coated with the salmon mixture, place in the fridge to set for at least an hour.
Our smoked salmon cake is ready, as you can see, and garnished with dill and red lumpfish roe on top… a great result for minimal effort, buon appetito and see you next videorecipe!