Salmon cake

Salmon cake

Total: 1 hr 15 min. | Active: 20 min.
Nutritional value / piece: 201 kcal
, Fat: 14 g
, Carbohydrate: 10 g
, Protein: 9 g

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.


12 pieces


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

Cake batter

160 g white flour
1 parcel baking powder
3 eggs
1 dl olive oil
100 g plain yoghurt
150 g smoked salmon, torn into pieces
120 g Gruyère, coarsely grated
1 bunch dill, roughly chopped
1 organic lemon, use grated zest
salt and pepper to taste
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One greased loaf tin (approx. 25 cm)

How it's done

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Cake batter

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.

To bake

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.

Good to know
Serve with: Cream cheese

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