Cyril Lignac's salmon cake:his super easy, soft and delicious recipe!

For an aperitif or a meal in good and due form, the savory cake is all good. Easy to make and tasty, it guarantees a pure moment of conviviality while exalting your taste buds without too much effort. A cake that becomes even more delicious when the traditional ham and Gruyère are replaced by salmon, dill and Emmental cheese; a combination of flavors that Cyril Lignac offers and rightly so because it is an understatement to say that these ingredients dialogue perfectly with each other. A cake that an accompaniment salad will certainly magnify.

Cyril Lignac's salmon and dill cake:the chef's tip to make it even tastier!

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, in order to counterbalance the fat of the salmon without altering the taste of the dill. I would also accompany this cake with whipped cream in which I would use the same elements, namely capers, lemon and dill. And I would serve with a salad. »

Here's 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 LIQUID CREAM BRIQUET
• 150 G FLOUR
• 10 CL OF SUNFLOWER OIL
• 1 SACHET OF YEAST
• 1 SMALL HANDFUL DILL
• SALT AND PEPPER

THE PREPARATION

1. Preheat the oven to tea. 6–180°C. Beat the eggs in a bowl with the flour and baking powder. Season with salt and pepper and stir in the cream and oil. Mix well.
2. Rinse, dry and chop the dill. Cut the salmon and Emmental into pieces, add these to the previous mixture as well as the dill.
3. Pour the mixture into a cake tin and leave to cool for 15 minutes, then bake for 45 minutes.
4. After baking, wait for the cake to cool then refrigerate it until ready to serve. Present it cut in slices in a serving dish or directly on the plates.