Southern Salmon Cake Recipe If you are one of the smoked salmon enthusiasts, this cold smoked salmon cake is for you, but if you are looking for the cooked version, take note of our simple salmon cakes. The salmon cakes with fresh salmon that we are going to prepare next is an easy, quick, and very tasty appetizer, which is made without the need to turn on the oven, and the smoked salmon fish cake recipe is perfect for parties and special occasions. fresh salmon cake recipe so tasty that it will surely be a hit.
Although you will see that smorgastarta recipe is very showy, the elaboration is a breeze. In her alternating layers of sandwich bread with a garnish where salmon cake recipes using canned salmon is the protagonist. All this is inside a mold lined with slices of salmon so that when it is unmolded it is not even painted.
If we have to give you advice, know that it is essential to invest in a good salmon so that the result is luxurious. Look for a product that is low in salt, allowing you to enjoy the full flavor of this fish in its purest form.
Finally, for the decoration,, we opted for something simple with a few slices of lemon and dill leaves, no need to make it more complicated. We suggest you do the same.
INGREDIENTS
- 300g sliced smoked salmon
- 100g surimi or crab meat
- 2 or 3 hard-boiled eggs
- 1 head of lettuce
- 4 or 5 tablespoons mayonnaise (plus a little more to spread on the bread)
- 2 tablespoons cream cheese at room temperature
- 1 tablespoon Dijon mustard
- Chopped eneldo (fresh or dried)
- ½ tsp lumpfish roe, plus more for garnish (optional)
- ground black pepper
- salt (optional)
- 6 slices of crustless sandwich bread (plus a few more for toppings)
- 1 lemon (to garnish)
HOW TO MAKE A SOUTHERN SALMON CAKE RECIPE
STEP 1
To prepare this smoked salmon cake, we will start with the filling. We need about 150g of smoked salmon, about 100g of surimi (5 or 6 sticks) or crab meat, about 2 or 3 hard-boiled eggs, and 1 head of lettuce. Chop everything finely and put it in a bowl.
STEP 2
We mix the previous ingredients with about 4 or 5 tablespoons of mayonnaise, 2 tablespoons of cream cheese that we will have at room temperature so that it is easy to mix, and 1 tablespoon of Dijon mustard. Season to taste with chopped dill, ground black pepper, and ½ teaspoon red lumpfish roe. Normally salt won’t be needed, but we taste it just in case.
STEP 3
Once we have the filling, we take a rectangular cake-type mold at least two slices long. It is lined first with parchment paper and then with a layer of about 4 slices of smoked salmon (which is equivalent to an additional 150 g of smoked salmon).
STEP 4
Then we spread mayonnaise on two slices of crustless bread and place them on the salmon so that the spread layer acts as glue. If the mold is a bit larger, it can easily be filled with cuts from another slice, as seen in the photo.
STEP 5
Immediately after, we take half of the filling and spread it on the sliced bread, making sure that it is well leveled and a little compact.
STEP 6
We put another layer of 2 slices of bread and the necessary amount of bread cuts to cover the entire previous layer. We add the other half of the filling and finish with a final layer of 2 whole slices of bread and, again, the necessary cuts. We cover the salmon cake and add some weight on top, being careful not to come into contact with the cake, to compact it while it sits in the fridge for about 4 hours.
STEP 7
Just before serving, gently unmold our smoked salmon galette. Particular attention should be paid to gently removing the baking paper so as not to remove the slices of salmon.
STEP 8
Finally, we decorate to taste. We offer you a simple but colorful presentation, with a few dill leaves, about 3 slices of lemon and a few mounds of lumpfish eggs as you see in the photo.
STEP 9
We immediately serve our smoked salmon patty cut into portions about 3 cm wide.
