gluten-free Salmon Cake

Preparation

• Dark flatbread
• Mix the dry ingredients together.
• Measure the water into a bowl at hand temperature and add the flour mix to the water one at a time, stirring carefully.
• Pour the dough into a 1.5 litre loaf tin and leave to rise in a draught-free place for about an hour.
• Bake the bread in a 225 degree oven for about 45 minutes.
• The ripe bread comes away from the edges of the pan.
• Remove the bread from the pan and allow to cool.
• Sandwich cake is best served with bread that has rested overnight.
• Breadloaf
• Mix the dry ingredients in a bowl and add the warm water.
• Fresh yeast is mixed with water. Mix the dough until smooth and pour into a 1,5 litre loaf tin.
• Let rise under a baking sheet for half an hour.
• Bake at 225 degrees for about 45 minutes.
• Turn the ripe bread out of the pan onto a wire rack and leave to cool under a cloth.
• Salmon sample
• Chop the eggs, chop the salmon into small pieces and chop the dill.
• Mix the filling ingredients in a bowl and season with salt if necessary.
• Add apple juice until the filling is a thick porridge. The amount of juice needed depends on the variety of rice and the mayonnaise chosen.
• You can lighten and freshen the filling by replacing some of the rice with cucumber cubes.
• Alternatively, you can use ham, paprika and jam onions.
• Rice can be substituted with quinoa.
• Assembling the cake
• Cut the bread into thin slices.
• Shape the slices into desired shapes with gingerbread shapes.
• Place the bread patterns in the bottom of a baking pan lined with cling film, about 1.2 litres in capacity.
• Place the filling tightly on top of the slices.
• Place the patterns on the edges and fill the dish to the top, starting with filling the spaces between the bread patterns.
• Finally, cut out the leftover pieces of bread and whole slices from around the patterns to make a base for the cake.
• Fold the edges of the plastic wrap over the base and place the plate on the cake to weigh it down.
• You can frost and decorate the cake immediately or leave it in the fridge until the next day
• Decoration
• Place the pancake leaves on a serving dish.
• Open the edges of the foil and, using a thin cutting board, fold the cake into the middle of the pancake.
• Decorate with, for example, lemon rings and grapes.
  
  © Eila Alho