Salty cake with salmon and chives. Mini cheesecake with raw ham and Taggiasca olives


Cut the chives with a pair of scissors and collect them in a bowl. Add the eggs, oil, milk and Chef Panna al Salmon and mix everything together. Then add the flour, previously sifted with the baking powder, the Parmesan, salt and pepper. Add the chopped or crumbled salmon and mix well.

Pour the mixture into a plum-cake mold and cook in a hot oven at 180 ° for about 40 minutes. Let it cool before serving.

Preparation time
15 min
Cooking time

40 min


6 – 8