This savory salmon and feta cake comes from Mediterranean kitchens, where canned fish pairs beautifully with soft cheese. It's a simple mix that's quick to prepare and holds up well at room temperature.

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Ingredients for 6 servings

servings
  • 6.25 oz (180 g) flour
  • 3 eggs
  • 0.4 cup (10 cl) milk
  • 0.4 cup (10 cl) olive oil
  • 1 packet baking powder
  • 3.5 oz (100 g) grated emmental
  • 2 cans Petit Navire salmon
  • 3.5 oz (100 g) feta cheese
  • 2 tbsp chives, basil and parsley, chopped or frozen
  • Salt, pepper