Savory Spinach, Salmon & Cream Cheese Cake
Discover our savory spinach, salmon and cream cheese cake, an elegant and flavorful recipe. This light yet generously filled loaf is perfect for a chic appetizer, a Sunday brunch or a quick lunch. Easy to prepare and endlessly customizable, it will delight your guests with its perfect balance between the sweetness of spinach, the richness of salmon and the creaminess of fresh cheese. Let yourself be tempted by this savory cake that will quickly become a staple of your meals. In conclusion, this savory cake is a sure bet: its irresistible moistness and generous filling make it a versatile dish ideal for all occasions. Serve it warm or cold with a green salad for a complete and light meal.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Prepare the base: in a bowl, crack the eggs and whisk lightly. Add the milk and olive oil, then mix until homogeneous.
- 2
Add dry ingredients: gradually incorporate the flour and baking powder, mixing well to avoid lumps. Season with salt and pepper.
- 3
Prepare the spinach: sauté the spinach in a pan to remove excess water. If frozen, thaw and squeeze well to remove moisture, then chop lightly.
- 4
Sauté onion and salmon: in a pan, cook the sliced onion until soft. Add the salmon pieces and cook lightly without drying out. Set aside.
- 5
Assemble: add the spinach, salmon, onion, cream cheese, grated cheese and herbs to the batter. Mix gently to distribute evenly.
- 6
Pour into pan: pour the batter into a lightly oiled loaf pan or lined with parchment paper. Smooth the surface.
- 7
Bake: bake at 180°C (350°F) for about 45 minutes. Test with a knife: it should come out clean. If the top browns too much, cover with aluminum foil.
- For an even tastier cake, add a tablespoon of crème fraîche or mascarpone to the batter for extra softness.
- Replace salmon with tuna or smoked salmon for variety. You can also use surimi pieces for a lighter version.
- Try with gorgonzola or fresh goat cheese for a bold and melty touch.
- Serve this cake warm or cold, accompanied by a green salad with a light vinaigrette for a complete meal.
- Storage: 2 to 3 days in the refrigerator in an airtight container. You can also freeze it in slices.
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