Smoked Salmon Savory Loaf Cake tender and smoky

Name: Smoked Salmon Savory Loaf Cake
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 6 servings
Cuisine: French
Ingredients: Serves 6 :3 eggs; 150 grams (6 oz) strong flour; 0.5 oz (15g) baking powder; 0.4 cup (10 cl) (1/2 cup) grape seed oil; 100 grams (5 oz) grated Gruyère cheese; 80 grams (3 oz) smoked salmon; 1.7 fl oz (5 centilitres) (1/4 cup) ale

A recipe by Michelin-starred Chef Patrick Asfaux 4.9/5 (28 reviews) · 🍳 21 made it

Prep 40 min

Cook 20 min

Total 1h

Servings 6 serv.

Blonde beer in the batter lightens the crumb and replaces milk. Grated gruyère, diced smoked salmon, 20 minutes at 180°C : a savory loaf ready to slice warm.

Ingredients for 6 servings

Adjust for

servings

Serves 6 :

3 eggs
150 grams (6 oz) strong flour
0.5 oz (15g) baking powder
0.4 cup (10 cl) (1/2 cup) grape seed oil
100 grams (5 oz) grated Gruyère cheese
80 grams (3 oz) smoked salmon
1.7 fl oz (5 centilitres) (1/4 cup) ale

Step-by-step recipe

1 Start the oven at 175'C (350°F).

2 In a large bowl, blend the flour and the baking powder, then add the eggs and stir well to get rid of any lumps, then add the beer and the oil and stir, finally 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 baking tin.

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 centre 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 chives or a pinch of grated horseradish

A chef's advice

The batter needs at least 30 minutes of rest so the yeast can start working and prevent a dense center. Stick to that, even if you're in a hurry. At 180°C mid-oven, the crust sets at the right pace ; higher than that and the outside hardens before the inside is done. A clean, warm skewer from the center is your only reliable check. In Scandinavia, this style of smoked salmon savory loaf is often made with a level tablespoon of chopped dill folded into the batter. It shifts the whole flavor profile noticeably, worth trying if you have some on hand.