Monday, 23 October 2017

Stuffed salmon cake

This original appetizer is delicious and has the advantage that you can fill it with the ingredients you prefer (or those you have at home), what would you fill it with? Sure you'll use any of the cheeses of our giveaway for The Netherlands and Belgium here!

- 3.5 oz of smoked salmon
- 5 crab sticks
- 1/2 wedge of semi-cured cheese from Record Cheese
- 4 small gherkins
- 1/2 leaf of lettuce
- Chopped parsley

- Grate the cheese.
- In a saucepan heat the cheese over very low heat until it is undone.
- In a silicone mold, cover the base and sides with the salmon, leaving leftovers on the outside and then close the cake completely.
- In a chopper, beat the crab sticks, pickles, lettuce and melted cheese.
- Mix everything well to integrate the cheese evenly.
- Fill the cake with the mixture and close it.
- Store it in the freezer for 15-20 minutes or in the fridge for 2 hours.
- Unmold and sprinkle a little parsley chopped over.

*Remember that we have a giveaway for The Netherlands and Belgium, if you live there or know somebody in these countries, you can participate in it, here you have the link. Good luck!

Bon app├ętit!

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