Nordic Savory Loaf (Salmon & Dill) tender and smoky

1 In a mixing bowl combine the flour, baking powder, oat flakes, sunflower seeds and dill.

2 Blend in the liquids and add the eggs.

3 Once the mixture is homogeneous, add the shallot and smoked salmon.

4 Then let it rest covered for 15 minutes and pour into your mold

5 Preheat the oven to 180°(th6)

6 Put your cake in the oven for 45 minutes (test with a needle)

7 Remove it and let cool.

8 In a bowl mix the ricotta, lemon and horseradish. Cut the cake in half lengthwise and fill it with the cream, close and refrigerate for 30 minutes before serving.