Smoked salmon and cream cheese cake for the food processor
restaurant 10 portions
schedule 02 h 00 min
Cooking details
This recipe has been tested in a Newlux 3L Blade Kitchen Robot. Remember that you can adjust the quantities, times and ingredients to your liking.
Products with which it can be cooked
Ingredients
- task_alt350 g. of smoked salmon
- task_alt300 g. cream cheese
- task_alt100 g. of whipping cream
- task_alt25 g. of pickles
- task_altZest of one lemon
- task_altDill (to taste)
- task_altPink peppercorns (for decoration)
- task_altSalt and pepper
step by step recipe
- We place the blades.
- Add the gherkins and dill to the jar. Cover and program speed 5, 3 seconds.
- Next, add the cream cheese, cream, lemon zest, salt and pepper. Cover and program speed 3, 30 seconds.
- Line the mold with plastic wrap, leaving enough around the edges to hang over the sides of the mold.
- Cover the mold with the slices of smoked salmon on the bottom and walls, making sure that they overlap each other and protrude so that the cake can be closed.
- Pour the cream cheese mixture into the mold and use the spatula to make the surface flat.
- Cover the pie with the salmon on the sides and if necessary, use some more slices to close the pie.
- Cover the surface of the cake with plastic wrap and refrigerate in the refrigerator for a minimum of 2 hours.
- Unmold and decorate with a little dill and pink peppercorns. Enjoy!
Ingredients
- Accessories: blades and spatula
- Serve this cake with some toast, your guests will love this dish!
- To prepare this recipe, use a rectangular mold of 18 or 20 cm.
- If we want it to have a firmer consistency at the time of serving, we reserve it for 2 hours in the freezer instead of in the refrigerator.
