Cake aux olives et samoun
(Cake with Olives and Salmon) Recipe

Origin: France Period: Traditional

This is a very interesting French recipe for what is, effectively, a savoury cake incorporating smoked salmon, green olives, bell pepper and Gruyère cheese that's intended to be served as a starter.

Ingredients:

200g green olives, pitted and sliced
200g smoked salmon, julienned
1/2 green bell pepper, finely dicd
1/2 red bell pepper, finely sliced
4 tsp lemon juice
100g Gruyère cheese, grated
3 eggs
180g plain flour
2 tsp baking powder
130ml olive oil
100ml milk
salt, freshly-ground black pepper and cayenne pepper, to taste
herbs de Provence, to taste
Tabasco sauce, to taste

Cake aux olives et samoun
(Cake with Olives and Salmon) Preparation:

Method:

Combine the bell peppers in a bowl with the lemon juice, black pepper, a pinch of cayenne pepper and 3 drops of Tabasco sauce. Toss to combine then cover and set aside to marinate for at least 20 minutes.

Sift the flour and baking powder into a bowl. Form a well in the centre then beat together the eggs, olive oil and milk with a pinch of salt and black pepper and pour into the well. Season with a little of the herbs de Provence mix then stir until the batter is smooth and homogeneous. Add the olives, salmon, and Gruyère cheese then drain the bell peppers (discard the liquid) and add these as well. Stir to blend then pour the resultant batter into a cake mould lined with parchment paper. Transfer to an oven pre-heated to 180°C and bake for 40 minutes, or until well risen and cooked through (a skewer inserted into the centre of the cake should emerge cleanly).

Once done, remove from the oven then allow to cool in the tin for 10 minutes before turning out onto a wire rack. This savoury cake can be served warm or cold and is excellent accompanied by a green salad.

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