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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

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.

Ingredients

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 (Philadelphia or mascarpone)

  • 1 tablespoon lemon juice

  • 1 tablespoon fresh dill or chopped chives

  • Salt and pepper, to taste

For the Decoration:

  • 100 g additional cream cheese for coating

  • Whole shrimp and smoked salmon slices

  • Fresh dill or chives

  • Lumpfish or salmon roe (optional)

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.

Notes

  • Make the cake a few hours ahead to allow flavors to meld.

  • For a lighter version, substitute Greek yogurt for part of the cream cheese.

  • Serve chilled with lemon wedges on the side.

Find it online: https://yumlyhub.com/savory-salmon-and-crab-layered-cake/