This salmon cake is perfect for a finger food buffet. However, it's just as good for a picnic! It's best to cut the cake into slices in advance and transport it in the cake tin. My tip for vegetarians: replace the salmon with green peas.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
One greased loaf tin (approx. 25 cm)
How it's done
Mix the flour and baking powder in a bowl. Whisk the eggs, oil and yoghurt, add to the flour and mix. Mix in the salmon, Gruyère, dill and lemon zest, season. Transfer the batter to the prepared tin.
Approx. 55 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.
|Serve with:||Cream cheese|
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