Recipe from our Chef Patrick Asfaux

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(6 servings) :

3 eggs
150 grams (1/3 pound) wheat flour
1 small bag of baking powder
1/10 liter (1/2 cup) colza oil
100 grams (1/4 pound) grated gryèere cheese
80 grams (1/6 pound) smoked salmon
5 centiliters (1/4 cup) ale (beer)

1. Pre-heat the oven at 350°F
2. In a salad bowl, blend the flour and the baking powder, then add the eggs and stir so that you get rid of any lump, then add the beer and the oil and stir, then add the salmon cut in small cubes and the grated cheese. Let the mixture rest during 30 minutes and then pour it into a rectangular high edged cake mould.
3. Cook in the oven during 20 minutes but after the first 10 minutes, cover the cake with an aluminium sheet. As usual, the cake is cooked when a needle inserted into the heart of the cake comes out dry and hot. Wait for 15 minutes, after the cake is out of the oven, before removing it from the mould.

Serve your cake sliced and warm and present in a sauce dish a salted and peppered chantilly cream, topped with some chopped cives or a pinch of grated horseradish