Summer smoked salmon cake
A refreshing, Nordic-inspired no-bake cake ideal for Midsummer lunches.
This elegant yet effortless savory cake captures the essence of easy summer days. With a buttery cracker base and a creamy, herb-laced filling of smetana and smoked salmon, it’s the kind of dish that feels both refreshing and indulgent. Perfectly suited for garden lunches or casual gatherings, it pairs beautifully with a crisp, acidic salad—or, surprisingly, even with a strong cup of coffee for an unconventional savory snack.
Best enjoyed outdoors, under blooming lilac trees, this cake brings a touch of Scandinavian charm to your table. Whether you're hosting a Midsummer celebration or simply seeking a no-fuss meal to share with friends, this chilled delight is sure to become a seasonal favorite.
Ingredients
Base
150g (about 5 oz) salty crackers (e.g. Ritz or tuc tuc crackers)
75g (5 tbsp) unsalted butter, melted
handful of mint leaves
Filling
2 x 200g jars smetana (or substitute with crème fraîche or even cream cheese if needed)
100g cold-smoked salmon, finely chopped
100g hot-smoked salmon, flaked
2 tbsp fresh chives, chopped
1 red onion, finely chopped
2 tbsp fresh dill, chopped (or other herbs of choice)
Juice of 1 lime
Freshly ground black pepper, to taste
3 sheets gelatine
2 tbsp lime juice (for soaking gelatine)
To Garnish
Fresh herbs (e.g. dill, chives, microgreens)
Thin lime slices or zest
Instructions
1. Prepare the Base
Crush the salty crackers into fine crumbs (a food processor works best). Add in the mint leaves and blitz them with the crakers. Mix with the melted butter until evenly coated. Press the mixture firmly into the base of a springform cake tin (approx. 20 cm). Refrigerate for at least 30 minutes while preparing the filling.
2. Make the Filling
In a large bowl, mix the smetana with the chopped herbs, both types of salmon, lime juice, and black pepper. Soak the gelatine sheets in cold water for 5–10 minutes until soft. Gently heat 2 tbsp lime juice in a small pan. Remove the softened gelatine sheets from water, squeeze out excess liquid, then dissolve them into the warm lime juice. Stir the gelatine-lime mixture into the salmon filling, mixing thoroughly to combine.
3. Assemble the Cake
Pour the salmon and smetana filling over the chilled cracker base. Smooth the top with a spatula and refrigerate for at least 3 hours, or until set.
4. Garnish and Serve
Before serving, decorate with fresh herbs and lime slices or zest.
Serve chilled as a savoury lunch or light dinner centerpiece.
Tips
This cake is best served cold and can be made a day in advance.
Pair it with new potatoes or an acidic vinaigrette salad for a perfect summer meal.
