gluten-free Salmon Cake
gluten-free Salmon Cake
2
cake1
hour30
minutesOne loaf of bread makes two cakes
Ingredients
- Dark flatbread
7 dl water
1,5 tsp dry yeast
1,5 dl Gluten-free wholemeal rice flour from Virtasalmi Cereal Product
1,5dlVirtasalmen Viljatuote's gluten-free dark wholegrain teff flour
0,5 dl Gluten-free buckwheat rice broth from Virtasalmi Cereal Products
1,5 tsp salt
- Breadloaf
6 dl warm water
1,5 tsp dry yeast / 20g fresh yeast
2,5-3 dl Gluten-free millet flour from Virtasalmi Grain Product
2,5-3 dl Gluten-free corn flour from Virtasalmi Cereal Product
1 dl hazelnut powder
1 tsp salt
- Salmon filling for one cake
6 dl loosely cooked Gluten-Free Porridge Rice from Virtasalmi Grain Product
2 hard-boiled egg
2 dl thick mayonnaise
1 pkt cold smoked salmon (about 220 g)
2 tbsp chopped dill
1 dl apple juice
0,25 tsp salt
- For decoration
e.g.
Salad leaves
Lemon slices
Grapes
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
Tip
- Hazelnuts can be replaced with sunflower seeds, for example.
