Salmon, spinach and fromage frais cake

• For 6 people
• Preparation time (dont cuisson) : 60 minutes
• Cooking time : 40 minutes
• Difficulty (0 to 5) : 3

Ingredients

• Cake Batter
  • Salmon fillets : 400 grams
  • Fresh spinach : 200 grams
  • Fromage frais : 200 grams
  • Eggs : 4
  • Flour : 150 grams
  • Baking powder : 1 teaspoon
  • Salt : 1/2 teaspoon
  • Black pepper : 1/2 teaspoon
  • Olive oil : 2 tablespoons
• Topping
  • Fromage frais : 100 grams
  • Fresh dill : 2 tablespoons
  • Lemon zest : 1 teaspoon

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Preheat the oven to 180°C (350°F) and grease a cake tin.
• Prepare the Cake Batter
• In a pan, cook the salmon fillets until they are fully cooked. Remove the skin and flake the salmon into small pieces.
• Blanch the spinach in boiling water for 1 minute, then drain and squeeze out any excess water. Chop the spinach finely.
• In a large bowl, whisk together the fromage frais and eggs until well combined.
• In a separate bowl, mix together the flour, baking powder, salt, and black pepper.
• Gradually add the dry ingredients to the fromage frais mixture, stirring until well combined.
• Fold in the cooked salmon and chopped spinach.
• Pour the batter into the greased cake tin and smooth the top with a spatula.
• Prepare the Topping
• In a small bowl, mix together the fromage frais, fresh dill, and lemon zest.
• Bake the cake in the preheated oven for 40 minutes, or until a toothpick inserted into the center comes out clean.
• Remove the cake from the oven and let it cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.

Tips

• You can serve this cake warm or cold, depending on your preference.
• This cake pairs well with a side salad or roasted vegetables.

Information

• Fromage frais is a fresh cheese similar to cream cheese, but with a lighter texture and tangy flavor.
• This cake can be made ahead of time and stored in the refrigerator for up to 3 days.