Comté cheese savoury cake with salmon and lemon centre

Comté cheese savoury cake with salmon and lemon centre
Serves 6
Cooking : 45 minutes
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  • 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) 

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