Spicy Fish Cake

For the savory fish cake, first preheat the oven to 160 °C convection or 180 °C top/bottom heat.

If necessary, wash and finely chop the dill. Grate the mountain cheese. Heat the milk. Drain the herring and cut into slices. Cut the salmon into slices as well.

Sift the baking powder with the flour and mix both with the eggs. Add dill, mountain cheese, milk, horseradish and olive oil. Season with pepper. Finally, stir in salmon and herring.

Pour the batter into an ungreased pan and bake the savory fish cake for about 45 minutes.

Preparation Tip:

The spicy fish cake also tastes lukewarm or cooled down.

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