I don’t cook the tired crab salad anymore – instead I have a snack cake with red fish: a killer combination of flavors

Snack cake with crab sticks and red fish is a bright, tasty and impressive dish that will decorate the holiday table and be a real gastronomic discovery. Delicate sponge cake made from crab sticks, aromatic cheese and sour cream with mustard and elegant finishing with lightly salted salmon create the ideal combination of taste and texture, experienced housewives share on russianfood.com (18+).

Ingredients (for 10 servings):

• Crab sticks – 400 g
• Lightly salted salmon – 30 g
• Eggs – 9 pcs. (6 for dough, 3 boiled for cream)
• Hard cheese – 200 g
• Flour – 200 g
• Sour cream (15–20%) – 400 g
• Mustard – 20 g
• Fresh dill – 15 g
• Vegetable oil – 50 ml
• Salt, ground black pepper – to taste

Step by step recipe:

1. Preparing the crust

1. Preheat oven to 180°C.
2. Cover a baking sheet with parchment and grease with oil.
3. Beat 6 eggs with a mixer with a pinch of salt until fluffy and light.
4. Gradually add the sifted flour, stirring with a spatula without lumps.
5. Grate half the crab sticks on a fine grater and add to the dough.
6. Finely chop half the dill and add to the dough along with vegetable oil.
7. Pour the dough onto a baking sheet and smooth it out. Bake for 25-30 minutes until the crust is lightly browned.
8. Cool the finished cake, then carefully cut it into four equal parts horizontally.

2. Preparation of cream

1. Boil 3 hard-boiled eggs (10 minutes), cool, peel, and grate.
2. In a deep bowl, mix sour cream and mustard.
3. Add egg shavings, grated cheese and chopped dill (leave a little for decoration).
4. Salt, pepper, mix well. The cream should be homogeneous and plastic.

3. Assembling the cake

1. Place the first cake layer on a flat dish and brush with 1/4 of the cream.
2. Evenly distribute 1/3 of the crab sticks cut into circles and lightly press into the cream.
3. Cover with the second cake layer, repeat layers: cream → sticks → cake layer.
4. Cover the top and sides of the cake completely with cream.

4. Decoration

1. Cut lightly salted salmon into thin strips or pieces.
2. Place the fish on top of the cake.
3. Sprinkle with remaining dill.

5. Infusion
Place the cake in the refrigerator for at least 2 hours, preferably overnight. During this time it will become saturated and become especially tender.