This Savory Salmon and Crab Layered Cake is a visually stunning and deliciously refined dish that combines light sponge layers with rich seafood fillings. Featuring smoked salmon, crab, and shrimp in a creamy, herb-infused mixture, this cake is perfect for elegant gatherings, holiday buffets, or celebratory brunches. It’s a creative twist on traditional layered cakes, served chilled and bursting with flavor.

Why You’ll Love This Recipe
This savory cake is both eye-catching and palate-pleasing. Its combination of delicate seafood, tangy cream cheese, and fresh herbs layered between fluffy sponge makes for a unique centerpiece. Whether served as an appetizer or a light main course, it’s sure to draw attention and compliments. Best of all, it can be made ahead of time, making it ideal for entertaining.

Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Savory Sponge:
4 eggs
60 g flour
40 g cornstarch
1 tablespoon olive oil
1 pinch of salt

For the Filling:
200 g smoked salmon
150 g crab meat (canned or freshly cooked)
150 g cooked and peeled shrimp
200 g cream cheese (such as Philadelphia or mascarpone)
1 tablespoon lemon juice
1 tablespoon fresh dill or chopped chives
Salt and pepper, to taste

For the Decoration:
Additional cream cheese for coating (about 100 g)
Whole shrimp and slices of smoked salmon
Fresh dill or chives
Lumpfish or salmon roe (optional)

Directions
Prepare the Sponge:
Preheat oven to 350°F (175°C). Line a baking tray (approx. 9×13 inches) with parchment paper.
Separate the egg whites and yolks.
Whisk the yolks with olive oil and a pinch of salt until creamy.
In another bowl, beat the egg whites to stiff peaks.
Gently fold the flour and cornstarch into the yolk mixture, then incorporate the beaten egg whites.
Pour the mixture onto the tray and smooth evenly.
Bake for 10–12 minutes, or until lightly golden and springy to the touch. Let cool, then cut into even layers.

Make the Filling:
Finely chop the smoked salmon, crab, and shrimp.
In a bowl, mix the seafood with cream cheese, lemon juice, dill or chives, salt, and pepper.
Mix until well combined and creamy. Adjust seasoning to taste.

Assemble the Cake:
Place one sponge layer on a serving plate. Spread with a third of the seafood filling.
Repeat with remaining sponge and filling, finishing with a sponge layer on top.
Coat the outside of the cake with the additional cream cheese for a smooth finish.

Decorate:
Arrange whole shrimp and smoked salmon slices on top.
Garnish with fresh dill or chives and roe if using.
Refrigerate for at least 2 hours to allow flavors to meld before serving.

Servings and timing
This recipe yields approximately 8 servings.
Preparation time: 35 minutes
Baking time: 12 minutes
Chilling time: 2 hours
Total time: About 3 hours

Variations
Tuna Twist: Replace crab with canned tuna for a budget-friendly version.

Vegetarian Version: Use roasted vegetables and herbed cream cheese instead of seafood.

Herb Infusion: Add parsley, basil, or tarragon to the sponge for an aromatic touch.

Spicy Kick: Include a dash of horseradish or hot sauce in the filling.

Mini Cakes: Assemble as individual portions using ring molds for elegant plating.

Storage/Reheating
Store the cake covered in the refrigerator for up to 2 days.
This dish is served cold and should not be reheated.
Assemble a few hours ahead of time for best texture and flavor, but avoid freezing as the cream cheese may become grainy.

FAQs
Can I make this cake ahead of time?
Yes, it’s ideal to prepare the cake a few hours or a day ahead and store it chilled to let the flavors develop.

Can I use frozen seafood?
Yes, just ensure it’s fully thawed and well-drained before mixing into the filling.

Is the sponge cake sweet?
No, it’s a neutral, savory sponge specifically made to pair well with the seafood and cream cheese.

What can I use instead of cream cheese?
Mascarpone or a thick, full-fat sour cream can be substituted for a slightly different flavor profile.

Can I make it gluten-free?
Yes, substitute the flour and cornstarch with a gluten-free flour blend suitable for cakes.

How long does it last in the fridge?
It stays fresh for up to 2 days when properly covered and refrigerated.

Can I freeze this savory cake?
Freezing is not recommended, as the texture of the cream cheese filling may be compromised.

How do I slice it cleanly?
Use a sharp knife dipped in hot water and wiped clean between cuts for neat slices.

Can I add vegetables to the filling?
Yes, finely chopped bell peppers or cucumber can add texture and freshness.

What do I serve with this cake?
Serve with a side of greens, rye crackers, or as part of a brunch spread.

Conclusion
The Savory Salmon and Crab Layered Cake is a refined and elegant dish that adds flair to any special event or gathering. Its harmonious blend of seafood and cream cheese, combined with a light sponge and attractive garnish, makes it both a culinary and visual centerpiece. Prepare it ahead of time and enjoy the compliments that follow.

Savory Salmon and Crab Layered Cake

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Author: Olivia
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 8–10 servings
Category: Appetizer
Method: Baking
Cuisine: Scandinavian-inspired, European

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Description

This Savory Salmon and Crab Layered Cake is a show-stopping appetizer that combines a light sponge base with layers of creamy seafood filling. With smoked salmon, crab meat, and shrimp, it’s rich in flavor and perfect for elegant gatherings, brunches, or holiday tables. Garnished beautifully, it’s a true centerpiece for seafood lovers. Savory seafood cake, smoked salmon appetizer, crab and shrimp mousse cake, savory layered cake, festive seafood dish.

Instructions

Prepare the Sponge:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Separate eggs. Beat yolks with olive oil and a pinch of salt. In another bowl, beat egg whites to stiff peaks.
Gently fold flour and cornstarch into yolks, then fold in egg whites.
Spread batter onto the baking sheet and bake for 10–12 minutes until lightly golden. Let cool completely.
Make the Filling:
In a bowl, mix cream cheese, lemon juice, chopped herbs, and season with salt and pepper.
Fold in chopped salmon, crab, and shrimp until well combined.
Assemble the Cake:
Slice the sponge into even layers (2–3).
Spread filling evenly between each layer, stacking them.
Use extra cream cheese to coat the top and sides.
Decorate:
Garnish with shrimp, smoked salmon rosettes, dill, and optional roe.
Chill for at least 1 hour before serving.