Salmon cake

A delicious centerpiece for the Easter table, as a snack, starter, or as part of a buffet. And super easy to make.

You can adjust the quantities to make a larger tart; in that case, use large wraps instead of the mini tortillas I used, and double the rest of the ingredients. Feel free to experiment with the filling and topping. This tart is also delicious with smoked trout or other fresh herbs as a garnish. Make them even more special by finishing them with cherry tomatoes and caviar.

For 8 people as a snack

15 minutes work + at least 2 hours resting in the refrigerator

8 mini tortillas (wraps)

1 packet of smoked salmon (200 grams)

1/2 cucumber

1 packet of cream cheese (200 grams)

15 grams of fresh chives

• Slice the cucumber into thin slices.

• Place a tortilla on a board or plate.

• Place thin slices of cucumber and smoked salmon on top.

• Repeat until everything is finished, ending with a tortilla.

• Spread with the cream cheese.

• Finely chop the chives and sprinkle over the cake.

• Place the cake in the refrigerator and cover it with an inverted bowl.

• Let them rest in the refrigerator for at least 2 hours, or you can make them the day before. The goal is for the tortilla to become soft.

• Carefully cut the tart with a sharp, serrated knife (such as a steak knife).