Salmon cream cheese cake

Ingredients for 1 servings:

• 400 g double cream cheese
• n. B. Salt
• n. B. Pfeffer
• e.g. oregano
• e.g. Worcestershire sauce
• 2 bunches of dill
• e.g. lemon juice
• n. B. Salt
• 250 g smoked salmon
• 550 g double cream cheese
• 1 lemon(s)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

for parties, as a dip or spread

Line a 20 cm springform pan with parchment paper. For the base, season the cream cheese generously with salt, pepper, oregano, and Worcestershire sauce, pour it into the pan, and smooth the surface. Set aside a few slices of salmon for the garnish. Finely chop the remaining salmon. Wash, pat dry, and chop the dill. Set aside one-third of the chopped dill for the garnish. For the salmon cream, mix the cream cheese with the finely chopped salmon and two-thirds of the dill. Season to taste with salt and lemon juice. Spread the finished cream on the base and smooth the surface. Garnish the cake with the remaining salmon slices and dill. Before arranging and serving, we recommend freezing the cake for about 60 minutes. This makes it easier to slice. Remove the cake from the springform pan and arrange it on wafer-thin lemon slices. Serve with fresh bread.