For the size of a standard cake mould
500g of fresh salmon
3 eggs, 3 eggs
20cl of liquid cream
150g of smoked salmon
salt, pepper, aromatic herbs (dill, chives, parsley)
1/2 teaspoon paprika for color
DIRECTIONS:
Place all the ingredients in the mixer bowl (except
smoked salmon) and start to form a thick consistency.
For herbs, I only used dehydrated basil, but as cess
says, fresh herbs would be much more scented, chives would go perfectly.
In a silicone cake pan (for a normal cake pan, cover
with buttered parchment paper), pour 1/3 of the mixture, line with smoked
salmon, pour 1/3 more mixture, then a second layer of smoked salmon and finish
with the last 1/3.
Place the pan and preparation in a dish filled with water.
Cover with aluminum foil and bake for 45 minutes at
180° (preheated oven) then for 5 minutes without foil.
Cool and keep in the refrigerator until ready to
serve, just unmould!
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