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For the base
125 g sourdough rye crispbread
50 g butter
For the filling
400 g plain cream cheese
75 g crème fraîche
2 eggs
2 tbsp plain flour
200 g hot-smoked salmon
Zest of 1 lemon
1 tbsp lemon juice
1 bunch dill
Salt
Lemon pepper
For topping
Various shoots and sprouts
Preheat the oven to 150 °C. Grind the crispbread in a food processor into fine crumbs or use a grater. Melt the butter in the microwave and thoroughly stir into the crumbs. Press the mixture onto the bottom of an 18 cm dish.
In a bowl, thoroughly mix together the cream cheese, crème fraîche, eggs and flour with an electric mixer or a whisk. Stir in the remaining ingredients. Pour over the base.
Bake for 50 minutes, then open the oven door for a few minutes and shut the oven off. Close the door and let the cake continue to bake in the residual heat for another hour. Let the cake cool completely or you can place it in the refrigerator and not worry about it until the next day.
Arrange a salad of various shoots and sprouts on top of the cake and garnish with edible flowers.
We welcome retailers who value style, quality, a wide range of kitchen products and excellent value for money.
Maku kitchen life products are sold in well-stocked department stores and supermarkets across the country.
Viinikankatu 36, FI-33800 TAMPERE
tel. 03 2521 211
marketing@tammerbrands.fi
