Easy Salmon and Asparagus Cake: Savory Recipe with Comté and Goat Cheese
- Preparation: 20 min
- Cooking: 50 min
- Complexity: Easy
Ingredients for the cake
- 3 eggs
- Sunflower oil
- 60g Comté cheese, grated
- 14cl milk
- 60g fresh goat cheese, crumbled
- 200g fresh salmon
- 160g flour
- ½ sachet of yeast
Preparation
- Cut the salmon into small pieces and sauté in a pan with a little butter until lightly browned. Season with salt and pepper to taste.
- Warm the milk gently in a saucepan.
- In a bowl, sift the flour and make a well. Add the eggs, yeast, and gradually incorporate the warm milk and 50ml sunflower oil, mixing to a smooth batter.
- Fold in the grated Comté cheese, crumbled goat cheese, and salmon pieces.
- Pour into a greased cake pan and bake at 180°C (thermostat 6) for 45 minutes, until golden and set.
