If you are looking for an Easter brunch recipe with smoked salmon that feels elegant, seasonal and a little different, this savoury cake is a beautiful dish to bring to the table. Layered with soft pancakes, creamy herb filling and smoked salmon, it is the kind of recipe that works as both a starter and a spring centrepiece. The pancakes create delicate layers, the herb cream adds softness and freshness, and the final topping of sprouts and edible flowers gives the whole dish a bright, seasonal finish.
What makes it feel especially right for the season is the final flourish of edible flowers. They do far more than decorate: as the Royal Horticultural Society explains in its guide to edible flowers, they can bring colour, flavour and texture to savoury dishes, which is exactly what they do here. They turn the top of the cake into something that feels like a small spring garden — fresh, bright and made to be admired before the first slice.
Ingredients for 1 cake
For the pancakes
- 4 eggs
- 250 g flour
- 1 sachet baking powder
- 375 ml milk
- salt, to taste
- black pepper, to taste
- turmeric, to taste
For the filling
- 400 g Smokin Brothers smoked salmon, belly cut
- 400 g cream cheese
- 380 g thick cream
- 1 teaspoon turmeric
- a handful of fresh herbs, such as dill and chives
- cress sprouts, to taste
- edible flowers, for decorating
Method
1. Make the pancake batter
Crack the eggs into a large bowl and whisk well. Add the flour and turmeric, then gradually pour in the milk, whisking continuously until the batter is smooth and fluid. Season with salt and black pepper.
Leave the batter to rest for at least 20 minutes. This will help the pancakes cook more evenly and stay soft.
2. Prepare the herb filling
Meanwhile, combine the cream cheese and thick cream in a bowl, stirring until smooth and fully blended. Add the finely chopped chives and dill, along with the cress sprouts if using, then stir in the turmeric. Mix until the filling is creamy, even and well combined.
3. Cook the savoury pancakes
Heat a non-stick frying pan with a little oil and cook the pancakes one at a time. They should be lightly golden, soft and not too thick. Set aside and allow them to cool before assembling.
4. Assemble the pancake cake
Place one pancake on a serving plate or cake stand. Spread with a layer of the herb cream, then top with 3 slices of smoked salmon. Repeat the process, layering pancakes, cream and salmon until all the ingredients have been used.
5. Decorate like a spring garden
Finish the top layer with the remaining cream cheese mixture, then decorate with sprouts, dill, chives and edible flowers. The final look should feel like a blooming spring meadow: fresh, delicate and full of colour.
A spring centrepiece for Easter brunch.
This smoked salmon cake is ideal when you want an Easter recipe that looks special but still feels light and easy to serve. It is also wonderfully versatile: perfect for Easter brunch, a spring lunch, or any gathering where you want something seasonal and visually striking. Served whole and sliced at the table, it brings a sense of occasion straight away.
A true spring garden on a plate.
If you are ready to make it, explore our smoked salmon selection here.