John Myers
Smoked Salmon Cake
The perfect smoked salmon cake recipe with a picture and simple step-by-step instructions.
- 1 Flatbread
- 400 g Smoked salmon
- 5 Eggs
- 200 g Cream cheese double cream setting
- 400 g Cream cheese with yogurt
- 200 g Vegetable horseradish
- 1 bunch Parsely
- Chop 1 / 2 bunch of parsley. Mix the cream cheese and vegetable horseradish together. Remove about 2 tablespoons of this cream and mix with the chopped parsley for garnish later. Hard boil and peel eggs. Cut 3 eggs into eighths, cut 2 eggs into slices.
- Cut the flatbread horizontally and coat the lower part with half of the cream cheese and horseradish cream, top with the smoked salmon and then brush with the remaining cream cheese and horseradish cream.
- Cover the salmon cake with the egg eighths and egg slices and garnish with the cream cheese, horseradish and parsley cream and the remaining parsley. Chill the salmon cake until serving.
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