I need to eat more smoked fish! That smoked trout recipe of Alice’s looks like it would be delicious, as well as a lovely and unique addition to any party.
I got this recipe from our friend Deb, who lives in Paris and is always making the most gorgeous dishes. When I heard about this savory cake, it reminded me of the torta salgada that we used to eat in Brazil. I simply had to have Deb’s recipe! One of the things that I love about it is that it’s very adaptable. You can add whatever combination of meats and vegetables that you happen to have on hand to create a dish that’s perfect for you.
I had some smoked salmon in my fridge so I poked around a little more and found some cheese and dill that would complement the salmon quite nicely. You could also add capers and lemon zest if you had them on hand.
Mix up the batter,
Then mix in your choice of ingredients (OK, that doesn’t look terribly appetizing, but just wait until it is baked),
Pour into a baking dish – I used a pie pan – and bake. As a bonus, it will make your kitchen smell really good.
Then serve with a simple mixed green salad and possibly a dollop of sour cream for a nice light meal.
I think next time, I’ll try one with artichokes. What think you, Alice?
1 1/4 cup flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup warm milk
1/2 cup oil
1 1/4 cup grated cheese (such as gruyere or emmental)
protein or vegetables of your choice
Preheat oven to 350°F/180°C
Beat eggs with the flour, baking powder and baking soda. Little by little add the warm milk and oil. Add the grated cheese. Cut the meat and vegetables or whatever you are adding to your cake into small pieces and add to the dough. Put everything in a baking dish. Bake for 30 minutes. Let cake cool before removing from pan.
You can add whatever you like in the basic dough, such as:
7 oz smoked salmon and 10 chives
7 oz of cooked chicken, a shallot and tarragon
8 oz artichoke hearts, 2 oz green olives, lemon juice, salt and pepper
2 tomatoes, 8 oz mozzarella, 1 tablespoon of olive oil, basil, salt and pepper