The ingredients you will need for this recipe:
- 160 g flour
- 5 whole eggs
- 17 g baking powder
- 150 ml whole milk
- 75 ml olive oil
- 3 g Espelette chilli pepper
- 1 turn of the pepper mill
- 150 g fresh salmon
- 150 g pumpkin and/or sunflower seeds
- 150 g grated cheese
- 20 g lemon zest
- 20 g fresh dill
Follow these steps to prepare the cake mixture:
- Preheat the oven to 140°C (thermostat 3.5)
- Dice the salmon.
- Finely chop the dill.
- Grate the lemon zest.
- Dissolve the salt and Espelette in the milk.
- Mix the flour with the yeast, add the eggs, and gradually add the milk and olive oil.
- Add all the ingredients for the filling.
- Pour this mixture into the moulds
- Bake at 140°C (thermostat 3.5) for 20 minutes
- Remove from the moulds whilst still hot.
- Allow to cool to room temperature.
- Serve at room temperature.
Discover the chefs behind this tasty recipe
Fabien Pairon - Best Craftsman of France 2011 - Caterer
Originally from northern Burgundy and son of a butcher, Fabien Pairon has worked in the gastronomy industry since the age of 15, after initial training as a cook. With a wealth of professional experience in France and abroad, Fabien Pairon has worked in various roles, mainly for companies in the gastronomic sector, but also in restaurants as well as for international caterers.
For a period of five years based in his native region in France, and after obtaining his National Education Department certificate, Fabien started his own catering and reception organization company in addition to teaching for 8 years in a hotel school. In 2011, he joined the prestigious ranks of “Meilleur Ouvrier de France” (Best Craftsmen of France), and from then on Fabien’s career took a new turn as a teacher at the Ecole Hôtelière de Lausanne to pass on his knowledge and know-how to future generations.
Julien Gradoz
As the son of a restaurateur, Julien discovered the art of fine dining from a very early age. After his studies in a French hotel school, Julien met many chefs, from the most humble to the most famous.
After working as a pastry chef in a two-star restaurant, Julien decided to join the Alain Ducasse group and continued his career at the Louis XV restaurant in Monaco and the Alain Ducasse restaurant in Paris. After a stint working in the Prime Minister's service at the Hôtel de Matignon, his career continued in France and abroad.
After several years working in this sector, Julien's passion for the culinary arts and his desire to pass on his knowledge and skills to the next generation have led him into the field of education and the doors of EHL where he now works as a lecturer.
