Salmon cake

Ingredients for 1 servings:

• 175 g bread(s) (wholemeal), dark, sliced
• 75 g margarine
• 5 sheets of white gelatin
• 300 g smoked salmon
• 400 g cream cheese, e.g. Brunch légère
• Salt
• Pepper, white
• 1 tsp lemon juice
• 1 egg(s), hard-boiled
• 3 tbsp caviar (trout), black
• Dill, for garnishing

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

For 12 pieces

Line the bottom of a 20 cm springform pan with baking paper. Finely crumble the wholemeal bread. Melt the margarine and mix evenly with the wholemeal breadcrumbs. Spread the bread mixture evenly onto the springform pan base and press down firmly. For the filling, soak the gelatine according to the instructions, squeeze out the excess water, and dissolve it. Puree 250 g of salmon with the cream cheese, season with salt, pepper, and lemon juice. Stir in the gelatine evenly. Spread the cream evenly onto the bread base, smooth it out, and let it set in the refrigerator for about 2 hours. Loosen the sides of the springform pan with a knife and remove them. Peel the eggs, finely chop the egg whites and yolks separately. Cut the remaining smoked salmon into strips. Serve the salmon cake garnished with egg cubes, salmon strips, caviar mounds, and dill sprigs.