We inaugurate the Christmas en Thermorecetas. Well, and not only in Thermorecetas, because on Friday we were in Madrid at the presentation of our book (Thank you very much for the excellent reception that our first paper publication is having!) And you have to see what a huge tree looks like in the Plaza del Sol. Come on, my jaw dropped like Paco Martínez Soria I was left with the little tree. We inaugurated Christmas, he said, with this smoked salmon cream filling anchovies, served as a pâté, ideal as an aperitif to spread on toast or cookies.

It is very easy and very attractive and it is quite or economic sector. for Christmas celebrations or when you have guests. You can complete the appetizer with a ham and cheese tartlets, and with some lemons stuffed with tuna, ricotta and walnuts

Smoked salmon cake filled with anchovy cream

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An easy and inexpensive salmon cake, ideal as a Christmas appetizer or at celebrations with guests.

Ana Valdes

Kitchen: Spanish
Recipe type: incoming
Calories: 300
Rations: 8

Preparation time: 1H
Cooking time: 1M
Total time: 1:1 p.m.

Ingredients

400 g smoked salmon
150 g canned anchovies, drained
120 g butter (at room temperature)
100 ml of liquid cream for cooking
10 sprigs of chives
toasts or spreads
1 cherry tomato to decorate

Preparation

Drain the anchovies and put them in the glass, add the chopped chives, butter and cream. We crush during 15 seconds at progressive speed 5/7.
We lower the remains of the walls of the glass with the spatula and we crush again for another 15 seconds at progressive speed 7/10.
It has to be a thin cream (you can have chives, it doesn't matter). If you see that it still has large pieces of anchovies or butter, we will repeat the last step.
We grease a rectangular mold with a little olive oil and place slices of salmon on the bottom and the walls to line its entire interior
We are placing in the mold a generous layer of anchovy cream (about half a centimeter), flattening it with the spatula. On it, slices of salmon. Then, another layer of cream, another of salmon and so on until the mold is filled, ending with a layer of cream.
Refrigerate for at least an hour.
Unmold when serving, decorating it with the cherry tomato. We accompany it with cookies or toast to spread.

Equivalences with TM21

More information - We published our first book!, Ham and cheese tartlets with spun egg, Lemons stuffed with tuna, ricotta and walnuts

ThermoRecetas

Smoked salmon cake filled with anchovy cream