Decorative salmon cake
Preparation time: 30 min.
Total preparation time: 30 min.
Why not offer anything other than the usual cold snacks? This salmon pie is a great change for the cold buffet.
- 1 flatbread
- Creamy horseradish to taste
- 12 eggs
- 350 g Philadelphia
- 400 smoked salmon (there will be something left)
- Salt pepper
- tasteless oil
- Cook the eggs hard.
- Cut the lid off the flatbread a bit more generously than in the photos (the lid is no longer needed).
- Season fish cheese with creamy horseradish and dill, if necessary salt and pepper.
- Spread the mass on the bread and then cover with salmon so that everything is well covered. Set aside leftover salmon.
- The eggs are then used for decoration. How, ultimately, is up to you. I actually use them differently from time to time.
- For the decoration in the pictures, three eggs are halved lengthwise. The halves then divided in half lengthwise. 16 pieces are then placed on the outer edge as shown above. The leftovers, as well as two other eggs, are roughly chopped and draped around in the middle.
- The remaining eggs and the remaining salmon are then processed with some cream horseradish, dill and oil to a sprayable mass for decoration. This works very well with the wand, but also with a crusher. The mass can then be sprayed arbitrarily on the cake. Finally, you can sprinkle the whole thing with a little dill.
The photos were shot right after the production, so the environment looks a bit chaotic;)