Salmon and zucchini cake

I made this salmon and zucchini loaf on a day when I needed a quick appetizer for guests. The zucchini was already in the fridge, and a piece of smoked salmon had been sitting untouched for a few days. It turned out to be a hearty loaf with a moist texture and interesting flavor. I've made it several times with minor adjustments, and it gets eaten quickly each time, even for breakfast.

Total time: 1 hour and 10 minutes (including cooling)
Servings: 2 small loaves (about 12-14 slices)
Difficulty: easy-medium

Ingredients

2 medium zucchinis (about 400 g total)
1 large carrot (or 2 small ones)
150 g smoked salmon
2 garlic cloves
7 eggs
4 tablespoons sour cream (20% fat)
5 tablespoons flour (about 120 g, white or type 650)
150 g smoked cottage cheese (other hard cheeses can work, but smoked adds a nice flavor)
½ teaspoon curry powder
½ teaspoon ground allspice
¼ teaspoon ground cumin
½ teaspoon Sichuan pepper (or black pepper if you don't have it)
A pinch of salt

Instructions

1. Prepare the vegetables. Wash and dry the zucchini, then cut it into small cubes, leaving the skin on. Peel and cube the carrot (you can also grate it, but small pieces maintain texture better). Finely chop the garlic.

2. Grate the cheese using a large grater. If it's too soft, you can use a smaller grater.

3. Cut the smoked salmon into cubes. If it's very thinly sliced, just tear it into pieces. It’s important to have small pieces so they don’t sink to the bottom.

4. In a large bowl, crack the eggs, add the sour cream, salt, and spices: curry, allspice, cumin, and pepper. Whisk the eggs for a few minutes until well combined and slightly frothy.

5. Gradually incorporate the flour into the egg mixture, stirring gently to avoid lumps.

6. Add the grated cheese, carrot, and diced zucchini, mixing to distribute evenly. Add the garlic last to prevent it from oxidizing.

7. Gently fold in the pieces of salmon with a spatula, being careful not to overmix.

8. Line two small loaf pans (or one large one) with parchment paper. Distribute the mixture evenly.

9. Place the pans in a preheated oven at 180°C (350°F) on the middle rack. Bake for 40-45 minutes, until the loaf is well risen and golden on top.

10. Remove the pans and let them cool completely on a rack for at least 1 hour. It slices better when fully cooled; otherwise, it tends to crumble.

Why I make this recipe often

It’s a great solution when I need to quickly put a more filling appetizer on the table. I love the moist texture and the fact that I can use leftover cheeses or vegetables. It keeps well in the fridge and works for breakfast, not just for festive platters. It can easily be adapted based on what I have at home.

Tips

- Don’t skip the complete cooling step. The warm loaf is fragile and breaks easily.
- For a smoother appearance, grate the zucchini, but small pieces provide a more interesting texture.
- If using very salty cheese, reduce the added salt.
- If you want equal portions, weigh the mixture before pouring it into the pans.

Substitutions

- Smoked salmon can be replaced with smoked trout or well-drained canned tuna.
- Smoked cottage cheese can be swapped for hard cheese like aged cheddar or even firm mozzarella.
- If you don’t have curry or Sichuan pepper, use plain black pepper and a bit of paprika for flavor.
- Zucchini can be replaced with regular squash or butternut squash (grated and well-drained).

Variations

- For a fish-free version, omit the salmon and add finely chopped mushrooms or pieces of olives.
- You can also use chopped spinach, but make sure it’s well drained beforehand.
- Feel free to add 2-3 tablespoons of chopped dill or parsley for freshness.

Serving ideas

- The loaf can be served as an appetizer, sliced thickly, with slices of tomato or cucumber.
- It’s great for lunchboxes for work or school.
- It can be served cold, but if you have time, warm a slice in a non-stick skillet without fat for a few minutes on each side.

Frequently asked questions

1. Can I make the recipe gluten-free?
Yes, it works with gluten-free flour (I’ve tried it with Schär universal mix), but the texture will be slightly denser.

2. Can I freeze the loaf?
Yes. Portion it after cooling, wrap each slice well. When thawing, leave it at room temperature, then gently warm it in the oven or skillet.

3. How long does it last in the fridge?
It keeps for 3-4 days in an airtight container. The texture remains good and doesn’t dry out.

4. Can I use raw salmon?
I do not recommend it, as it won’t cook enough during baking, especially if the pieces are large. Smoked salmon is ideal here.

5. Is the loaf suitable for children?
Yes, but adjust the spices, especially the pepper and curry, to taste.

Nutritional values (per slice, 1/12 of the recipe, estimated)

Calories: approximately 130 kcal
Protein: 8 g
Carbohydrates: 7 g
Fat: 7 g
Fiber: 1 g

Values may vary depending on the cheese and type of sour cream used. The loaf is quite rich in protein, with moderate carbohydrates. The fat comes mainly from the cheese and sour cream.

Storage and reheating

The loaf keeps well for 3-4 days in the fridge, wrapped in foil or in an airtight container. If you want it warm, slice it and heat for 3-4 minutes at 160°C (320°F) in the oven or 1 minute in the microwave. For a crispy texture, brown it for a few seconds on each side in a non-stick skillet without oil. In the freezer, slice it beforehand and wrap it well, then thaw at room temperature.

I chopped zucchini and carrot into cubes, grated the cheese, minced the garlic, and diced the salmon. In a bowl, I cracked the 7 eggs and whisked them well until frothy, added the spices, sour cream, flour, and then the grated cheese and vegetables, finally folding in the pieces of salmon. I mixed everything well and then divided the mixture into 2 loaf pans. I put them in the oven at medium heat until they turned golden brown. I took the pans out of the oven and let the loaf cool completely before cutting it to avoid breaking it. It can be served as an appetizer and you can add any vegetables and spices you like or have. Enjoy your meal!

 Ingredients: I used: 2 zucchini, 1 carrot, 150g smoked salmon, 2 garlic cloves, curry, allspice, ground cumin, Sichuan pepper, smoked cow cheese, 4 tablespoons sour cream, 7 eggs, 5 tablespoons flour

 Tags:  appetizer cake breakfast