Ingrediënts Smoked salmon cake
600 grams of Smoked salmon slices
550 grams Cod fillets
450 grams Smoked salmon
200 grams Crayfish
200 grams Crème fraîche
15 grams of Fresh dill
2 grams of Lemon zest
1 gram Tarragon
1 gram Ground cumin seeds
1 gram Ground Fennel
1 gram Lemon pepper
Prepare all ingredients for the smoked salmon cake. Mix the tarragon, ground cumin seeds, ground fennel and lemon pepper together in a container.
Beat 2 portioneren of 2 eggs each in a bowl. Divide the crème fraîche into two times hundred grams. If the skin is still on the cod fillet and smoked salmon, then remove it. After that cut the cod fillet and smoked salmon into cubes.
Mix the cod fillet cubes together with the lemon zest, mixed herbs (tarragon, ground cumin seeds, ground fennel and lemon pepper), 1 portion of crème fraîche and beaten egg finely in a food processor. Keep this in a separate bowl. Then mix the smoked salmon cubes together with the other portion of crème fraîche and beaten egg in a food processor. Also keep this in a separate bowl.
Line the cake tin with the slices of smoked salmon. Overlap the slices and let it hang over the top of the cake tin. Spoon on a layer of the smoked salmon mixture. Place a layer of crayfish on top. Spoon a layer of cod mixture in top of thuis.
Repeat these steps until the cake tin is completely filled and everything is gone. Fold the overhanging smoked salmon slices over the smoked salmon cake, so that it is completely closed off.
Place a piece of baking paper on top of the salmon cake and then cover it with cling film. Let the cake stiffen in the refrigerator for at least 3 hours.
Prepare the barbecue at 170 gr. C. with the indirect method.
Take the cake out of the refrigerator 30 minutes before putting it on the barbecue to allow it to reach room temperature. Remove the cling film from the cake.
Fill a fireproof dish or baking dish in which the cake tin fits with a layer of water. Place the cake tin with the smoked salmon cake in it. Place this in the barbecue and cook for about 60 minutes. After 45 minutes, remove the baking paper from the top of the cake. Remove the cake tin from the water after 60 minutes and place it on the barbecue for another 15 minutes.
After 75 minutes, remove the smoked salmon cake from the barbecue and let it rest for at least 10 minutes. Finely chop the fresh dill while resting. After resting, carefully remove the cake from the cake tin and place it on a nice board or tray. Before serving, sprinkle the fresh dill generously over the smoked salmon cake.
Cut the smoked salmon cake into nice slices at the table.
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Have fun barbecuing.