Savory Cream Cheese and Salmon Cake with Caviar

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.