Salmon Bundt Cake

Ingredients for 1 servings:

• 500 g wheat flour
• 1 cube of yeast
• 250 ml water
• 300 g salmon (smoked salmon)
• 1 pinch(s) of sugar
• pepper
• 75 ml olive oil
• 1 tsp salt
• 1 tbsp dill or chives
• 300 g crème fraîche
• 2 tbsp horseradish
• salt and pepper
• Fat for the mold
• Flour for the mold

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

Tupperware

Sift the flour into a yeast dough bowl and make a well in the middle. Heat the water, add the yeast and sugar, whisk to combine, and pour into the flour well. Let it rise for 10 minutes. Add the salt and olive oil and knead vigorously. Close the lid and let it rise in a warm place until the lid pops open. Cut the salmon into strips and add to the dough with the herbs and pepper. Grease a Bundt pan. Dust with flour, pour in the dough, and let it rise for another 30 minutes. Bake at 200°C (top and bottom heat) for about 55 minutes. Let it cool in the pan for 10 minutes, then turn out. Mix the crème fraîche, horseradish, and spices into a dip and serve.