The Savory Star Cake with Salmon and Shrimp is the perfect appetizer for the Holidays, a scenic masterpiece that combines elegance and flavor.
Want a beautiful and scenic centerpiece? Here you go!
An easy to prepare, tasty and cheerful appetizer, perfect for decorating tables during the Christmas holidays but not only.
The base, soft and light, is cut and filled internally with a fresh heart of creamy cheese and lettuce.
On the surface, it transforms into a festive canvas enhanced by roses of good quality smoked salmon, fresh boiled and seasoned shrimp, and a refined touch given by red currants and fennel fronds.
A scenic dish, but surprisingly simple to make!
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 12People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
Savory Star Cake with Salmon and Shrimp
- 8 1/8 oz all-purpose flour
- 3 eggs (room temperature)
- 3 3/8 oz milk
- 3 3/8 oz vegetable oil
- 1 3/4 oz Parmesan cheese
- 1 packet instant yeast for savory preparations
- 1 pinch salt
- as needed lettuce (or arugula etc.)
- 10 1/2 oz fresh spreadable cheese
- 5 1/4 oz salmon
- 6 3/8 oz shrimp (clean and cooked weight)
- as needed red currants (or pomegranate or blueberries)
- 1 lemon (organic)
Tools
- Mold
- Food Scales
- Spatula
- Sieve
- Knife
Steps
Savory Star Cake with Salmon and Shrimp
In a bowl, mix the eggs with the milk and oil.
Add the flour, Parmesan cheese, yeast, and salt.
The flour and yeast for savory cakes should be sifted.
Mix until smooth and homogeneous.
Pour the batter into a regular star-shaped mold that has been buttered and floured.
Bake in a preheated oven at 338°F – 356°F (170°C – 180°C) for about 25-30 minutes. Do the toothpick test.
Remove the base from the oven and let it cool completely.
While the base is cooling, wash the lettuce.
Blanche the fresh shrimp, shell them, and season lightly with EVO oil and lemon juice. Allow to marinate.
When the base is cold, cut it horizontally in half to obtain two layers.
Spread a layer of creamy cheese on the bottom half of the cake.
Arrange a layer of fresh salad (arugula or lamb’s lettuce) over the cheese.
Close with the upper layer of the cake.
Spread a generous layer of creamy cheese on the surface and sides of the closed cake.
Sprinkle with ground black pepper.
Roll some slices of salmon to form “roses.”
Arrange the salmon roses, cooked shrimp, and lemon slices on the cheese surface, following the star shape.
Complete the decoration with fennel fronds and red currant berries (or cranberries).
Store in the refrigerator until serving
Enjoy your meal.
Tips
For a more intense flavor: You can replace the vegetable oil with good quality extra virgin olive oil.
For an aromatic note, add a pinch of nutmeg or white pepper to the base batter before baking.
If you don’t have a star mold, you can use a round mold and cut the shape once the cake is cold.
Cheese Alternative: If you prefer, you can replace the spreadable cheese with fresh ricotta mixed with a little salt and pepper, or with unsweetened mascarpone for a richer taste.
Texture: To make the spreadable cheese creamier and easier to spread, work it for a minute with a fork or add a tablespoon of fresh liquid cream.
The cake base can be baked the day before and stored well wrapped in film. The filling should be done no more than 3-4 hours before serving, to maintain the freshness of the salad and salmon.
Service: Serve the cake well chilled. It is perfect accompanied by a glass of dry sparkling wine (such as Prosecco or Franciacorta).
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FAQ (Frequently Asked Questions)
I don’t like fish, how can I fill it?
If you want a land version, fill the inside with a mix of cooked ham and sliced cheese (like provolone or fontina) instead of salad.
For the decoration: On the surface, instead of salmon and shrimp, you can decorate with slices of salami, rolled prosciutto roses, and cheese cubes. Add sun-dried tomatoes or olives for color.
