Comté cheese savoury cake with salmon and lemon centre
- 320g flour
- 250g softened butter
- 6 eggs
- 5g baking powder
- 150g grated Entremont Comté cheese + 25g
- 4 carrots
- 300g water
- 300g white vinegar
- 4 tbsp sugar
- Cumin seeds, bay leaves, 1 clove
- 1 Granny Smith apple
- 1 lemon
- 20g soft white cheese
- 150g salmon
- Fine salt and pepper
- 50g Entremont Comté cheese portions
- 30g young shoots
The day before, peel the carrots, then use a potato peeler to make slithers. Bring the vinegar, water, cumin seeds, bay leaf and cloves, sugar, and a pinch of salt to a boil. Pour over the carrots in a jar and leave for the night.
Dice the salmon finely, cook covered with a knob of butter and lemon zest and juice for 4-6 minutes. Take off the heat and add the soft white cheese. Salt and pepper to taste and put in the fridge for at least 2 hours.
In a mixer, mix the softened butter, eggs, flour, baking powder, salt and pepper. Add the grated Entremont Comté cheese. Pour the mixture into a buttered and floured cake tin with a hole in the middle, sprinkle the rest of the grated cheese over the top, and bake for 45 minutes at 170°C. Unmould the cake and fil the centre with the salmon rillettes using a pastry bag.
Add a line of rillettes on the top of the cake to fix the decoration on. Harmoniously arrange the carrot pickles, herbs and apple wedges. Make some Entremont Comté cheese slithers using a potato peeler and roll them. Decorate the top of the cake with the rolls.
Photo credit : Stéphanie Iguna (Food Factory)