Leek and salmon pie with a salmon fillet centre

I saw something similar on a Frenchman’s Instagram account and this recipe immediately caught my attention. The idea is very simple, but at the same time brilliant – a whole piece of salmon fillet is inserted into the fluffy mass of leek and cheese dough! After cutting the cake, the look is simply impressive, not to mention the taste. By the way, I’m running ahead of events – I cooked with the same principle with pork loin, it was awesome! In other words, you can freely experiment with the filling.

But back to the salmon. I had a larger piece of fillet, I divided it into several parts. I salted the most beautiful and thickest one (I have described how to make a delicious Scandinavian dinner with marinated salmon here, and here is another salted salmon recipe). And for this cake, the thinner tail part of the salmon fillet that I separated when cutting a huge piece of Norwegian salmon was perfect. The mild, frozen taste of leeks and juicy salmon is an ideal combination for a cozy dinner. By the way, this cake is very tasty and cold.

Ingredients (for an oblong cake tin, 25×12 cm)

• 1 piece (~250-300g) skinless salmon fillet (tail is ideal)
• 2 large pairs (about 500-600 g)
• 200 gr wheat flour
• 1 packet (7g) dry yeast
• 1st century sh. sugar
• 3 pcs. eggs
• 150 ml milk
• 2 tbsp. sh. olive oil (for frying)
• 2 tbsp. sh. butter
• 100 gr grated your favorite cheese (fermented or “Džiugas” are perfect)
• A pinch of salt and freshly ground black pepper

Production process

1. Mixing the dough: Pour milk into a bowl, add yeast, a teaspoon of sugar and wait until it starts to foam. Then add flour, salt and mix everything until a smooth, thick dough. Leave warm to rise.
2. Preparation of leeks: Wash the leeks and cut them into thin slices. Heat 2 tablespoons of olive oil and butter in a pan. When the butter stops foaming, add the leeks, season with salt and cook over medium heat for about 8-10 minutes, until they are soft and slightly golden. Leave to cool.
3. Accessories: Add fried leeks, grated cheese to the dough, add eggs and mix well.
4. Formation: Line a cupcake/cake tin with baking paper or grease it with butter. Pour half the batter into approximately the bottom of the pan, place a piece of salmon fillet in the middle lengthwise and cover with the rest of the batter (or pour all the batter and just press the salmon piece gently into the middle).
5. Baking: Bake in an oven preheated to 170-180 °C for about 40-45 minutes, until the top is nicely browned and a wooden stick inserted comes out dry.

💡 Tip: This cake is best eaten slightly cooled or completely cooled – then it is much easier to cut it into beautiful slices.