Smoked salmon cake with bush

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Smoked salmon cake with bush

Smoked salmon cake with bush

Number of people

6 slices of smoked salmon

400 g of bush

2 eggs



1 jar of green asparagus

10 dried tomatoes

Mushroom of Paris

50 g grated parmesan cheese

Preparation: 30 min
Cooking time: 50 min
Step 1
Beat the eggs and bush, salt, pepper, add a pinch of nutmeg, and basil.
Step 2
Cut the asparagus, keeping only the tips.
Step 3
Cut the tomatoes into small pieces.
Step 4
Slice the mushrooms into small strips and grill them.
Step 5
Take a mould to be missed, line it with the slices of smoked salmon, so that they cover the bottom completely, let it extend beyond the mould to be able to fold back over the stuffing.
Step 6
Add parmesan cheese, mushrooms, asparagus, and dried tomatoes to the bush. Mix, and adjust the seasoning.
Step 7
Pour this stuffing into the pan over the salmon.
Step 8
Fold the protruding slices over the stuffing, adding salmon if necessary.
Step 9
Put in the oven for 45 min, until the cake is firm.
Step 10
Let cool, so that it can be unmoulded and turned over.
Step 11
Serve warm, with a tomato coulis with herbes de provence.
Step 12
Serve with a good green salad and a few nuts.
Step 13
Can be a starter or main course, depending on the number of people
Author's note
Entrance that changes for the holidays, or a nice little dish to recover from the holidays!

I add my grain of salt

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