Savory Cream Cheese and Salmon Cake with Caviar
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,554 cal. | (217 %) | ||
| Protein | 166 g | (169 %) | ||
| Fat | 344 g | (297 %) | ||
| Carbohydrates | 201 g | (134 %) | ||
| Sugar added | 20 g | (80 %) | ||
| Roughage | 11.7 g | (39 %) |
| Vitamin A | 3.2 mg | (400 %) | ||
| Vitamin D | 19.8 μg | (99 %) | ||
| Vitamin E | 18 mg | (150 %) | ||
| Vitamin K | 42.8 μg | (71 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 3.3 mg | (300 %) | ||
| Niacin | 61.1 mg | (509 %) | ||
| Vitamin B₆ | 2.3 mg | (164 %) | ||
| Folate | 941 μg | (314 %) | ||
| Pantothenic acid | 6.5 mg | (108 %) | ||
| Biotin | 80.8 μg | (180 %) | ||
| Vitamin B₁₂ | 18.1 μg | (603 %) | ||
| Vitamin C | 73 mg | (77 %) | ||
| Potassium | 2,880 mg | (72 %) | ||
| Calcium | 749 mg | (75 %) | ||
| Magnesium | 235 mg | (78 %) | ||
| Iron | 10.1 mg | (67 %) | ||
| Iodine | 105 μg | (53 %) | ||
| Zinc | 6.7 mg | (84 %) | ||
| Saturated fatty acids | 198.2 g | |||
| Uric acid | 320 mg | |||
| Cholesterol | 1,255 mg | |||
| Complete sugar | 51 g |
Ingredients
- For the dough
- 200 grams Pastry flour
- 15 grams Yeast
- 120 milliliters milk
- 25 grams butter
- 20 grams sugar
- 1 egg
- For the dough
- 100 grams butter
- For the filling and garnish
- 500 grams cream cheese
- 100 milliliters Whipped cream
- 300 grams Smoked salmon
- 1 Tbsp chopped parsley
- 1 Red onion
- 2 Tbsps Caviar
- 1 organic lemon
- 1 Tbsp lemon juice
- 1 Tbsp Horseradish
- salt
- freshly ground peppers
- Dill (for garnish)
Preparation steps
For the dough: Place the flour in a bowl and make a well in the center. In a separate bowl, stir the yeast with a 1/2 teaspoon sugar and some lukewarm milk. Pour into the well in the flour bowl. Stir in some of the flour. Cover and let rest for 30 minutes. Knead in the remaining milk along with the butter, remaining sugar and egg until a smooth dough is formed. Cover and rest in a warm place for another 30 minutes.
Roll the dough into a 1 cm (approximately 1/4 inch) thick rectangle. Top half with 100 grams (approximately 1/2 cup). cold butter and fold the other half over like a book. Seal the edges and roll into a 1 cm thick rectangle again. Fold the edges into the center. Refrigerate for 20 minutes. Repeat this process 4 times, using the remaining butter. Finally, roll the dough into a circle the size of a greased springform pan. Bake in a 200°C (approximately 390°F) oven for 40 minutes. Remove from the springform pan and cool on a wire rack.
For the filling and garnish: In a bowl, blend 300 grams (approximately 1 1/4 cups) cream cheese with 150 grams (approximately 3/4 cup) finely chopped salmon. Stir in the horseradish, lemon juice and heavy cream until smooth. Season with salt and pepper to taste.
Horizontally halve the cake. Spread the filling in the middle. Place the top half on top. Place some cream cheese in a pastry bag fitted with a star tip. Spread the exterior of the cake with the remaining cream cheese. Press the salmon slices around the side of the cake. Sprinkle the parsley over the top of the cake. Pipe rosettes of the cream cheese around the edge of the cake. Decorate with the onions rings, caviar and lemon wedges. Refrigerate for 30 minutes to set and serve.
