Salmon Cake

For the salmon cake, first prepare the salmon cream: Chop the onion, salmon and eggs and mix well with 3/4 of the mayonnaise and horseradish cream cheese. Season well with salt, pepper, dill and lemon.

Line a bottomless cake ring with plastic wrap and place on a serving plate. Cut the tramezzini to fit and place in the ring. Now spread the salmon cream on top and place tramezzini on top again. Continue layering until bread and cream are used up. Cover with plastic wrap and refrigerate for at least 2 hours.

Mix crème fraiche and the rest of the mayonnaise with salt, pepper and lemon until well blended and spread over the cake like a glaze. Decorate the salmon cake with egg slices, remaining salmon and dill.

Preparation Tip:

The salmon cake is super suitable for parties or as a birthday cake for those without a sweet tooth.

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