There salty pie with zucchini and salmon is a delicious and colorful savory pie to eat cold, easy to prepare and perfect for any occasion!
Its colors, the different textures and its particularly fresh flavor will capture any palate, even the most demanding. Are you curious? Well, let's prepare it together!
Difficulty: average
Cooking: 40 minutes
Preparation: 20 minutes
Flat cost: medium
Doses: 8 people
INGREDIENTS FOR 8 PEOPLE
TOOLS USED
• kitchen mandolin,
• colander,
• 26 cm diameter baking pan
• large plate,
• greaseproof paper,
• kitchen brush,
• various containers,
• various cutlery.
HOW TO PREPARE THE SALTED ZUCCHINI AND SALMON CAKE
• Wash, clean and grate the courgettes with the mandolin. Transfer them to the colander, add the spoon full of fine salt and mix. Let them rest for about 30 minutes, in the meantime it will drain their vegetation water.
• After the necessary time, press with a spoon and continue to squeeze with your hands, until a little vegetation water comes out.
• In a large dish add the courgettes, eggs, parmesan, pepper and mix until a creamy and soft mixture is obtained.
• Add the spoonful of flour and mix well.
• Oil the base of the pan and brush using a kitchen brush, place a sheet of parchment paper on top and let it adhere to the inside of the pan. Sprinkle the base with breadcrumbs and add a drizzle of olive oil.
• Pour the zucchini mixture inside and level.
• Bake in a preheated static oven and bake at 180 ° C for 40 minutes, or in a ventilated oven at 170 ° C for 40 minutes or until golden.
• Remove from the oven and allow to cool completely. Transfer to a serving dish.
Meanwhile, prepare the cream
• In a large dish, crumble the ricotta until it becomes a cream and add the saffron, stir until the cream is yellow. I did not add the salt because the addition of the salmon adjusts the flavor, but you can add it if you want.
• Take your zucchini base and at this point you can fill it with the ricotta and saffron cream.
At this point your zucchini and salmon savory pie is ready to be decorated.
• Cut the salmon slices into strips, roll them up to form small roses and arrange them on the savory pie. Also add the pieces that will remain.
• Add a sprinkle of pepper, grated lemon zest (untreated), chopped parsley and sesame seeds.
• Your zucchini and salmon savory pie is ready to be served and enjoyed.
• I did not add salt to the zucchini mixture because they are already salty and I added the Parmesan. Me if you prefer, you can add it
• By greasing the pan before putting on the parchment paper, it will avoid moving when you pour the dough on it.
• You can keep in the fridge (for up to one day) and take out 30 minutes before serving.
• This cake should be eaten cold!
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