Salmon Pie

Salmon cake can be for celebrations in larger spring form pans to prepare very well. For double the amount and simply use a 24 er spring form pan. Butter in a saucepan on low heat and remove from the heat vent. Black bread (preferably strong wholemeal bread) crumble and mix with the melted butter. The bottom of a 18 gauge spring form pan with parchment paper and pour occupy the mass of black bread.


With a spoon and press down well in the fridge. Soften gelatin in cold water for about 10 minutes. Smoked salmon with cream cheese and give sour cream in a cocktail shaker and mash finely. Salmon puree into a saucepan and heat on medium heat while stirring until the mixture is slightly smooth. Gelatine and dissolve it with stirring. Salmon cream and season with white pepper. Salt is not necessary because the salmon is already spicy enough. Take salmon cream from heat and let cool slightly.

Pour over the salmon cream ground black bread. Salmon cakes are approximately 2 hours in refrigerator until set. Hard-boil eggs, peel and cut into fine dice. This works best if the eggs once lengthwise and then crosswise again in the egg slicer cuts. Salmon cake with a knife, carefully remove the cake ring and place with the help of a palette onto a cake plate. Salmon cake with chopped eggs, black caviar and dill decorating.


¤ 75 g Butter
¤ 4 Black bread slices
¤ 5 sheets Gelatin
¤ 200 g Smoked salmon
¤ 200 g Cream cheese
¤ 250 g sour cream
¤ White pepper
¤ 2 Eggs
¤ 20 g Caviar, black
¤ 1 tbsp Dill

6 servings – 401 calories per serving, 15 mins Prep – 120 min Total