Savory cake with salmon and leek

Savory cake with salmon and leek - A delicious and aromatic dinner

Who doesn't love a dinner that is both light and full of flavors? This savory cake recipe with salmon and leek combines fresh ingredients to create a tasty dish, perfect for a relaxing evening with loved ones. Whether it's a family meal or a dinner with friends, this savory cake will surely impress.

Preparation time: 15 minutes
Baking time: 35-45 minutes
Total time: 50-60 minutes
Number of servings: 6-8

Required ingredients:

- 250 grams of salmon fillet (cut into cubes)
- 1 leek (white part)
- 150 ml liquid cream
- 4 eggs
- 160 grams of flour
- 75 ml oil (you can reduce to 50 ml)
- 1 packet of baking powder
- 40 grams of butter (for sautéing and greasing the pan)
- Salt and pepper, to taste

Preparing the savory cake:

1. Prepare the ingredients: Start by cleaning and washing the leek. Cut it in half lengthwise and then slice it finely. This will help with even cooking and will add a delicate flavor to your cake.

2. Sauté the leek: In a pan, melt the butter over medium heat. Add the sliced leek and sauté for about 3-4 minutes until it becomes soft and translucent. This step is essential, as the sautéed leek will add natural sweetness to the dish.

3. Add the salmon: Once the leek is ready, add the salmon cubes to the pan. Season with salt and pepper and let it cook over medium heat until the salmon changes color, about 3-5 minutes. Stir occasionally to avoid sticking.

4. Prepare the mixture: In a deep bowl, beat the eggs with a little salt. Add the liquid cream and mix well. Then incorporate the flour mixed with the baking powder, stirring gently to avoid lumps.

5. Combine the ingredients: Once the egg mixture is homogeneous, add the sautéed leek and salmon. Use a spatula to fold in the ingredients, being careful not to break the salmon cubes.

6. Bake the cake: Prepare a cake pan by greasing it with butter and dusting it with flour. Pour the mixture into the pan and level the surface. Preheat the oven to 180 degrees Celsius and bake the cake for 35-45 minutes. If you notice it browning too quickly, cover it with aluminum foil.

7. Check the baking: Do a toothpick test – if it comes out clean, the cake is ready! Let it cool for a few minutes in the pan before removing it.

Serving:

This savory cake with salmon and leek is served with a fresh salad, ideal for balancing the rich flavors of the dish. A combination of green salad, cucumbers, and red bell pepper, seasoned with a simple dressing of water, a teaspoon of honey, salt, a tablespoon of vinegar, and dried herbs for salads can be perfect.

Useful tips:

- Variations: If you don't have salmon on hand, you can use other types of fish, such as trout or even canned tuna, to adapt the recipe to your preferences.
- Calories and nutritional benefits: This recipe is a good source of protein, thanks to the salmon, which is rich in omega-3 fatty acids, essential for heart health. The flour and eggs add carbohydrates and protein, making it a balanced meal.
- Frequently asked questions: Can the cake be prepared in advance? Yes, you can prepare the cake a day in advance and keep it in the fridge. Warm it slightly before serving to restore its soft texture.

A personal note:

This savory cake recipe with salmon and leek is one of my favorites, as it is a perfect combination of textures and flavors. It reminds me of evenings spent with family, enjoying this simple yet sophisticated dish. I encourage you to experiment with various herbs, such as dill or parsley, to give it a personal touch.

In conclusion, this savory cake with salmon and leek is not only easy to prepare, but it also offers a wide range of flavors that complement each other perfectly. It is ideal for a quick yet sophisticated dinner that will surely impress. Enjoy it with a fresh salad and savor a delicious meal!

 Ingredients: 150 ml of liquid cream, 4 eggs, 160 grams of flour, 75 ml of oil (you can reduce to 50 ml), one packet of baking powder, pepper, salt, 250 grams of salmon fillet cut into cubes (you can replace with another fish), the white part of a leek, 40 grams of butter

 Tags:  sour cream salmon leek