1 Preheat the oven to 355°F (180 °C) (350 °F). Oil a loaf pan.
2 In a mixing bowl, combine the flour and baking powder.
3 In another bowl, beat the eggs as if making an omelet, then pour in the milk and oil. Season with salt and pepper.
4 Pour this mixture over the flour and mix well.
5 Cut the feta into cubes, flake the salmon.
6 Add the grated emmental, salmon, feta and herbs to the batter. Mix well.
7 Pour everything into the pan and bake for 30 minutes.
8 Let the cake cool slightly before turning it out of the pan.
In Provence, some cooks replace the feta with fresh goat cheese and add sliced black olives instead of chives. It's more rustic and less salty. To keep your cake moist and prevent it from drying out, remove it from the oven as soon as a knife blade comes out clean: 28 to 30 minutes should be enough depending on your oven. One minute too long and you'll lose the salmon's moisture.
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