Savoury Smoked Salmon Cake

A creation by Kevin Lafrenière, executive sous-chef of Strøm Nordic Spa restaurants

A perfect recipe for brunch, an appetizer, or even a light dinner, accompanied by some greens. Easy to make, this cake is sure to impress with its thoughtful toppings and the contrast between the freshness of the crunchy fennel, the smokiness of the salmon, and the acidity of the vinegar.

Servings

8

Preparation time

20 min.

Cooking time

50 min.

Ingredients

• 1 onion, finely chopped
• 20 mL + 100 mL sunflower oil 200 mL white wine
• 4 eggs
• 250 g flour
• 1 tsp baking powder
• 2 pinches salt
• ½ tsp fennel seeds, ground 250 g hot smoked salmon

Preparation

1. Fry the onion over medium heat in 20 mL of sunflower oil for 8 to 10 minutes until slightly golden. Deglaze with 100 mL of white wine and cook until the wine evaporates. Remove from heat.
2. Using a stand mixer fitted with the whisk attachment, mix 100 mL of sunflower oil, the eggs, and the remaining 100 mL of white wine for 2 minutes.
3. Add the flour in a drizzle, then the baking powder, salt, and fennel seeds, mixing at low speed.
4. Add the onion and coarsely crumbled smoked salmon. Mix gently.
5. Pour the mixture into a 9×5-inch loaf pan coated beforehand with Pam-type non-stick cooking spray and bake in an oven preheated to 350°F for approximately 50 minutes.
6. Remove from pan and let cool on a rack.

Garnitures

• Sour cream
• Fresh dill
• Minced fennel
• Cider vinegar
• Olive oil
• 100 g cold smoked salmon
• 1 poached egg
• Daisy or regular capers
• Salt and pepper

Presentation

1. Slice the cake delicately.
2. Place 1 Tbsp. of sour cream on the plate, top with dill, salt, and pepper, and position a slice of cake on top.
3. Add the fennel seasoned with a few drops of cider vinegar, olive oil, dill, salt, and pepper.
4. Top with one or two slices of cold smoked salmon, a poached egg, and a few capers, to taste.