Savory cakes shine for aperitifs or full meals—quick to make, packed with flavor, and ideal for sharing. They deliver pure joy without fuss. Swap classic ham and Gruyère for fresh salmon, fragrant dill, and nutty Emmental, as recommended by renowned chef Cyril Lignac. These ingredients pair flawlessly, and a simple salad elevates it further.
Cyril Lignac's Tip for an Even Tastier Salmon and Dill Cake
This is a very good recipe. Personally, I would add pieces of capers and salted candied lemon, to bring a little lively note and acidity, counterbalancing the salmon's richness without altering the dill's flavor. I'd also pair it with whipped cream infused with capers, lemon, and dill, served alongside a salad.
How to Make Cyril Lignac's Salmon and Dill Cake
General Information
- Prep Time: 15 minutes
- Cooking Time: 45 minutes
- Rest Time: 15 minutes
- Recipe for 6 people
Ingredients
- 250 g fresh salmon without skin or bones
- 3 eggs
- 100 g Emmental
- 1 brick liquid cream
- 150 g flour
- 10 cl sunflower oil
- 1 sachet baking powder
- 1 small handful dill
- Salt and pepper
Preparation
- Preheat the oven to 180°C (th. 6). Beat the eggs in a bowl with the flour and baking powder. Season with salt and pepper, then stir in the cream and oil. Mix well.
- Rinse, dry, and chop the dill. Cut the salmon and Emmental into pieces; add to the mixture with the dill.
- Pour into a cake tin and rest 15 minutes, then bake 45 minutes.
- Cool the cake, then refrigerate until serving. Slice and present on a dish or plates.
