Kill Alert! ? A very simple and delicious recipe for Christmas appetizers: a salty wood block wrapped in salmon and fresh cheese! Light, fluffy and easy to prepare ?
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Salmon appetizing trunks scrumptious
| preparation time | 30 Minutes |
| cooking time | 20 Minutes |
Ingredients
sponge cake:
- 5 egg
- 1 Good a pinch of salt
- 45 g olive oil
- 45 g milk (vegetable or not)
- 110 g Wheat flour (t45 to t80)
To decorate:
- 200 g Fresh natural cheese
- 125 g Smoked salmon or trout slices
- 1 lemon
- 1 Package chives
- some branches fresh dill
- pepper
sponge cake:
To decorate:
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instructions
sponge cake:
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Preheat the oven to 160 degrees (traditional heat). Separate the whites and yolks of 4 eggs out of 5. Beat the whites of 4 eggs with the salt using an electric mixer.
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Place the yolks in a bowl with the fifth whole egg. Add olive oil and milk and mix. Then add the flour and mix again until a homogeneous texture is obtained.
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Incorporate the egg whites 3 times into this preparation, mixing gently with a spoon.
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Line a baking tray with baking paper and pour the mixture. Spread evenly and bake for 20 minutes (watch).
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At the end of cooking, immediately and gently remove the baking paper and wrap the curtain with a clean cloth. For reservations.
Filling:
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Cut the salmon fillets into very small cubes. Place in a salad bowl and add the cream cheese, the chopped bunch of chives, chopped dill to your liking, lemon zest and pepper. to mix everything.
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When the sponge cake has cooled, cut out the scraps on all four sides. Spread the filling over the entire sponge cake rectangle. Screw the stem on, being careful to get the scrap under it.
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Garnish the log with fresh cheese (here I used a piping bag), salmon chunks, salmon eggs, a little lemon and fresh dill. Refrigerate for up to 3 days. *
Ratings
*This recipe can be made entirely the day before your meal ?
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