SALMON CAKE
½ cup dry white wine
3 or 4 sprigs of parsley
1 kg salmon fillets
2 teaspoons gelatine powder
juice of 2 lemons
2 tablespoons vegetable oil
2 hard-boiled eggs, chopped
½ red onion, diced finely
2 tablespoons fresh dill, chopped
salt and freshly ground black pepper
extra vegetable oil to coat cake tin
500g smoked salmon
1 cup whipped cream 3 tablespoons chives or parsley, finely cut
Preheat oven to 200°C. Place wine and parsley in an oven tray. Add fish fillets, cover with foil and bake in preheated oven for 20 minutes. Transfer fish fillets to a dish and remove all skins.
Add gelatine to fish liquid and whisk until dissolved. Strain liquid into a bowl and allow to cool slightly. Then stir in lemon juice, oil, chopped eggs, onion and dill. Mix in fish, broken into small pieces and season to taste with salt and pepper. Toss well so the dressing coats the fish pieces.
Brush a 25cm round cake tin lightly with oil and line with plastic film. Line the sides and base of the tin with slices of smoked salmon. Pour fish mixture into tin and flatten gently. Top with remaining slices of smoked salmon, cover with plastic film and place a plate on top to weigh the mixture down.
Refrigerate at least three hours before unmoulding onto a flat plate. Cut as you would cut a cake and serve with a little whipped sour cream sprinkled with finely cut chives or parsley.
Serves 8.
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