Salmon Cake with Homemade Mayonnaise
Bread dish
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Cook Time
1 h 15 min
Servings
2
Difficulty
Medium
Prep Time
45 Min
Description
This salmon cake is a recipe that I often make for special celebrations or simply to treat myself. The combination of salmon with prawns and a touch of homemade mayonnaise makes it irresistible. It is a dish that is prepared with relative ease, especially if you have a Thermomix® at hand. The smooth texture and delicate flavor of the salmon contrast wonderfully with the mayonnaise and red peppers. Ideal for an elegant brunch or as a starter in a festive dinner. I hope you enjoy it as much as I do!
Ingredients (12 ingredients)
-
400 g salmon
-
12 piece frozen peeled prawns
-
1 poco fried tomato sauce
-
2 piece eggs
-
0.5 piece onion
-
1 poco margarine
-
1 poco breadcrumbs
-
1 poco mayonnaise sauce
-
1 can red peppers
-
1 can olives
-
1 poco oil
-
1 poco salt
Preparation (8 steps)
Steamed salmon and prawns
Clean the salmon of bones and skin. Place 400 g of salmon and 12 frozen peeled prawns in the Varoma. Pour 500 ml of water into the Thermomix bowl. Place the Varoma in its position and program 15 Min./Varoma/Stufe 1.
Poached onion
Peel and cut half an onion into quarters. Introduce the onion in the bowl and program 3 Sek./Stufe 5. With the spatula, lower the remains of the walls of the bowl. Add a little oil and program 3 Min./120°C/Stufe 1.
Preheat oven
Preheat the oven to 180°C.
Whip the egg whites
Separate the whites from the yolks of two eggs. Place the whites in the clean and dry Thermomix bowl. Add a pinch of salt and place the butterfly. Program 3 Min./Stufe 3.5 until stiff peaks form. Remove the whipped whites and reserve. Chop the cooked prawns with a knife and reserve.
Mix the fish
Remove the cooked salmon from the Varoma and crumble it. Add the crumbled salmon to the bowl with the poached onion. Add a little fried tomato sauce, the chopped prawns, the egg yolks and salt. Mix 10 Sek./Stufe 4/Linkslauf.
Incorporate the egg whites
Remove the fish mixture from the bowl and place it in a bowl. Carefully incorporate the whipped egg whites, little by little, stirring with enveloping movements.
Bake the cake
Grease a mould with margarine and sprinkle with breadcrumbs. Pour the fish mixture into the mould and spread it evenly. Bake for about 20 minutes, or until a knife inserted into it comes out clean.
Decorate and serve
Unmould the salmon cake. Cover it with mayonnaise and decorate with red peppers in strips and olives cut in half. Serve cold.
Finished cooking? Great! 🎉
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Created by
Maria Vazquez
2
Rezepte
0
Kochbücher
Allergens
- Crustaceans
- Eggs
- Fish
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