When it comes to picnics or outdoor lunches, the best recipes are the ones you can make ahead, carry easily and enjoy at room temperature. This salmon cake ticks all the boxes: soft, savoury and full of flavour, it’s perfect for slicing, sharing and taking with you.
The hero ingredient is our Smokin’ Brothers smoked salmon belly cut. Rich, tender and full of flavour, it gives the cake plenty of character without needing much else.
Spring onions, chives and lemon keep everything fresh and bright, while the smoked salmon adds depth to every slice. And if you’re taking it outdoors, make sure to keep it stored properly until it’s time to serve.
Ingredients for one cake, serving 8–10
- 200g Smokin’ Brothers smoked salmon, belly cut
- 375g plain flour
- 1 sachet baking powder
- 3 eggs
- 125ml extra virgin olive oil
- 100ml milk
- 1 lemon
- 4 spring onions
- 1 bunch of chives
Method
- Finely slice the spring onions and chives, then place them in a large bowl.
- Add the lemon zest and a small squeeze of lemon juice to bring a little freshness to the mixture.
- Cut the smoked salmon into small cubes and add it to the bowl with the spring onions, chives and lemon.
- In a separate bowl, combine the eggs, flour, baking powder, extra virgin olive oil and milk.
- Beat until the mixture is smooth and well combined.
- Pour the batter into the bowl with the salmon and herbs, then mix gently until everything is evenly distributed.
- Transfer the mixture to a loaf tin lined with baking paper or lightly greased with oil.
- Bake in a preheated oven at 180°C for around 30 minutes. Check with a skewer before removing it from the oven: if it comes out clean, the salmon cake is ready.
- Leave to cool slightly before slicing.
And there you have it: a soft, savoury salmon cake that’s made for picnics, brunches and relaxed lunches outdoors.
Serve it sliced, either on its own or with a simple fresh salad. Discover our selection of smoked products here, and get inspired for your next recipe.