Salmon plum cake served with orange and juniper berries
Special recipe

A delicious recipe which seduces the palates with a unique and surprising taste.

Plumcake di salmone all'arancia e bacche di ginepro
  • 30'

    Preparation

  • 50'

    Cooking

  • 6

    Portions

Ingredients

  • Rready pie crust dough
    500 g / 17.6 oz

  • Salmon filet
    400 g / 14.11 oz

  • Smoked salmon
    100 g / 3.53 oz

  • Yellow grapefruit
    1

  • St Pierre filet
    200 g / 7.05 oz

  • Eggs
    2

  • Cooking cream
    2 dl

  • Oranges
    2

  • Dry bread guts
    30 g / 1.06 oz

  • Vodka
    1 small glass

  • Sour yogurt or Greek yogurt
    1 dl

  • Butter
    Qs

  • Juniper berries
    Qs

  • Salt
    Qs

  • White pepper
    Qs

Preparation

  1. Cut the salmon in pieces and marinate it for 15 minutes in a terrine  with orange juice, the orange’s peel cut in thin slices, one small glass of vodka and the juniper berries.

  2. Mix in the mixer the smoked salmon with the St. Pierre filet removing previously all the fish bones, the 2 albumens, the cooking cream, salt and pepper.

  3. Spread out the pie crust dough on a working table until it gets 3mm thick. Take a cookie cutter for plum cakes, grease it, cover it with 2/3 of the pie crust dough and riddle the bottom with holes. 

  4. Cover the dough with some bread crumbles and over it make a layer of the seafood stuffing and another layer with the marinated salmon. Keep alternately putting in the two kind of stuffing finishing with the seafood one. Cover with the remaining pie crust dough and close the borders properly.

  5. Make a hole in the centre to make the vapour come out while it is cooking. You can decorate the outside with the remaining dough as you like, then brusk it with the egg yolk and oven bake at 180° Celsius (356° Fahrenheit) for about 50 minutes.

  6. Let it cool down then cut the plum cake in pieces and serve it with the sour yogurt or the Greek yogurt which it has been seasoned with the orange peel and the mushed juniper berries.

 
 
 
 

Salmon plum cake served with orange and juniper berries
Special recipe

A delicious recipe which seduces the palates with a unique and surprising taste.

Plumcake di salmone all'arancia e bacche di ginepro
  • 30'

    Preparation

  • 50'

    Cooking

  • 6

    Portions

Ingredients

  • Rready pie crust dough
    500 g / 17.6 oz

  • Salmon filet
    400 g / 14.11 oz

  • Smoked salmon
    100 g / 3.53 oz

  • Yellow grapefruit
    1

  • St Pierre filet
    200 g / 7.05 oz

  • Eggs
    2

  • Cooking cream
    2 dl

  • Oranges
    2

  • Dry bread guts
    30 g / 1.06 oz

  • Vodka
    1 small glass

  • Sour yogurt or Greek yogurt
    1 dl

  • Butter
    Qs

  • Juniper berries
    Qs

  • Salt
    Qs

  • White pepper
    Qs

Preparation

  1. Cut the salmon in pieces and marinate it for 15 minutes in a terrine  with orange juice, the orange’s peel cut in thin slices, one small glass of vodka and the juniper berries.

  2. Mix in the mixer the smoked salmon with the St. Pierre filet removing previously all the fish bones, the 2 albumens, the cooking cream, salt and pepper.

  3. Spread out the pie crust dough on a working table until it gets 3mm thick. Take a cookie cutter for plum cakes, grease it, cover it with 2/3 of the pie crust dough and riddle the bottom with holes. 

  4. Cover the dough with some bread crumbles and over it make a layer of the seafood stuffing and another layer with the marinated salmon. Keep alternately putting in the two kind of stuffing finishing with the seafood one. Cover with the remaining pie crust dough and close the borders properly.

  5. Make a hole in the centre to make the vapour come out while it is cooking. You can decorate the outside with the remaining dough as you like, then brusk it with the egg yolk and oven bake at 180° Celsius (356° Fahrenheit) for about 50 minutes.

  6. Let it cool down then cut the plum cake in pieces and serve it with the sour yogurt or the Greek yogurt which it has been seasoned with the orange peel and the mushed juniper berries.

 
 
 
 

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