There’s nothing quite like bringing elegance to your Christmas table, and this salmon cake does just that. Soft, moist, and infused with the richness of fresh and smoked salmon, it’s bound to become a centerpiece dish that feels both luxurious and approachable. Velvety cream, crème fraîche, and a bright touch of lemon zest mingle with fresh dill and chives to create a symphony of flavors, perfect for the season.

This isn’t just any salmon cake—it’s a dish that melts in your mouth and fills the room with the delicate aroma of poached salmon and fresh herbs. Whether served with a dollop of lemon-dill crème fraîche sauce or paired with a crisp green salad, it’s a recipe that will leave your guests reaching for seconds.

For those seeking a dairy-free option, this recipe ensures no one is left out of the festivities. The alternative version is just as tender, moist, and indulgent, delivering a luxurious melt-in-your-mouth experience that’s rare in dairy-free holiday dishes.

Perfect for holiday gatherings or a festive family dinner, this salmon cake will turn your Christmas meal into an unforgettable celebration.

Servings: 1 loaf, 6-8 portions

Prep: 20 min | Bake: 35-40 min | Total: ~1 hr

INGREDIENTS

400g fresh salmon fillet (lightly poached and flaked)
150g smoked salmon (finely chopped)
3 large eggs
200ml double cream (for richness and softness)
100ml crème fraîche (adds a delicate tang)
50g breadcrumbs (preferably fresh, not too fine)
Zest of 1 lemon (finely grated)
2 tbsp fresh dill (finely chopped)
2 tbsp fresh chives (finely chopped)
1 tbsp Dijon mustard
1 tsp salt
1/2 tsp white pepper (for a gentle spice)

Optional Luxurious Additions
50g grated Gruyère or Parmesan (for added depth and richness)
1 tbsp capers (drained and finely chopped, for a briny touch)

Dairy-Free Substitutions

Replace double cream with 200ml full-fat coconut cream.
Replace crème fraîche with 100ml plain unsweetened coconut yogurt or dairy-free sour cream.
Replace Gruyère or Parmesan with 50g nutritional yeast or dairy-free grated cheese.

INSTRUCTIONS

Prepare the Salmon
Lightly poach the fresh salmon in water with a pinch of salt and a slice of lemon. Cook until just done (still moist and tender). Let cool, then flake into medium-sized chunks.
Mix the Batter
In a large bowl, whisk the eggs until light and fluffy.
Gently fold in the double cream, crème fraîche, Dijon mustard, lemon zest, salt, and pepper (or substitutions for a dairy-free version, adding 1 tbsp of lemon juice).
Add the Salmon
Gently fold in the fresh salmon, smoked salmon, breadcrumbs, herbs, and optional cheese or capers.
Be careful not to overmix; you want a light and airy texture with visible salmon pieces.
Bake to Perfection
Preheat your oven to 160°C (fan) or 170°C (conventional) for a gentle bake that keeps the cake soft and moist.
Grease a loaf pan or line it with parchment paper.
Pour the mixture into the pan and smooth the top.
Bake for 35-40 minutes or until just set. A skewer inserted should come out clean, but the cake should still have a slight jiggle to ensure moisture.
Cool and Serve
Let the salmon cake cool for 10 minutes in the pan before carefully turning it out.
Garnish with fresh dill and lemon slices.

Serving Suggestions
Serve warm with a drizzle of lemon-dill crème fraîche sauce (recipe below).
Pair with a crisp green salad for an elegant accompaniment.

Lemon-Dill Crème Fraîche Sauce
200ml crème fraîche
Juice of 1/2 lemon
1 tbsp fresh dill (finely chopped)
Salt and pepper to taste

Instructions
Mix all ingredients together and chill until ready to serve.

Note: This recipe does not include flour to ensure the cake remains soft, moist, and tender. The breadcrumbs act as a light binding agent, preserving the luxurious texture while allowing the rich flavors of the salmon, cream, and herbs to shine through.

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