This is a very versatile salmon cake recipe, as you can make it with or without a base and use it as a spread for canapés. Easy and quick to prepare as it does not require any type of cooking, you can prepare the smoked salmon cake in just 20 minutes.
Thanks to the salmon roe on the surface, you will get a very elegant salmon and cheese treat to serve at your party table. Ideal for lovers of cheese and smoked salmon. Don’t stay without trying it, we tell you how to make it with step-by-step photos.
Ingredients to make salmon cake:
For the base:
• 75 grams of crackers
• 50 grams of butter
For the cake:
• 100 grams of smoked salmon
• 100 grams of goat cheese
• 200 grams of fresh cream cheese type Philadelphia
• 1 jar of salmon or trout roe
• 1 branch of chives to decorate
How to make Salmon Tart:
We can make a base for this smoked salmon tart or not, depending on whether we are going to use it for canapés or as a starter to serve on a plate. In the event that we want to make a base, first, we chop and chop the cookies either with a food processor or by putting the cookies in a plastic bag and rolling them over until they turn into powder. Melt the butter in the microwave and mix it with the biscuit powder. We grease a small round mold of about 13 or 14 cm in diameter, preferably removable, or that is easy to unmold. We grease it with an anti-release spray, with melted butter or with a neutral oil. Pour the chopped cookies with the butter into it and flatten it well with your hand to make a base for the smoked salmon and cheese tart. Cut the smoked salmon into small pieces. Chop the goat cheese and put it in a bowl together with 125 grams of the cream cheese and the pieces of smoked salmon. We mix it well. Put the mixture of cheeses and salmon on top of the biscuit base (if in the end we choose not to put the base, pour directly into the greased mold. Tap the mold a few times on the kitchen counter so that the mixture settles when mold and there are no gaps.
Cover the surface with the remaining cream cheese with the help of a spatula. Reserve the salmon and cheese cake in the fridge for about 4 hours. After the resting time, unmold carefully. Cover the surface with the salmon or trout roe and decorate with the chopped chive stem. Cut the smoked salmon cake into small portions and serve. And if in the end you choose not to put the biscuit base on it, you can use this salmon cake as a spreadable pâté to form canapés. You choose how to present it.
