I must confess that when Amora asked me to make a recipe where mayonnaise is used hot, I first made a face ^ ^ Already I’m not a big fan of mayonnaise and then I immediately had a vision of something that would melt releasing full fat … In short, I had all full of a priori … not justified a priori, since documenting me a little and thinking about recipes, I came to the conclusion that ultimately, mayonnaise, this is oil and eggs. .. brief the basis of a lot of recipes, right?
So, I finally told myself that this hot mayonnaise could very well replace the eggs and fat in a salted cake! And that’s how was born this salmon and leek cake, with no egg inside.
Besides looking around on the web, I realized that there are even « warriors » who have used this technique for sweet cakes … Chocolate cakes! Have a look at Manue’s blog, you will see ^ ^
Well, here I played my sissy, I do not have dared to try … but who knows, at a subsequent sudden urge of brownie, I will perhaps attack the mayonnaise jar ^ ^
- 350 g salmon fillet without skin or bones
- 2 leeks
- 1 shallot
- l olive oï
- 250 g flour
- 150 ml milk
- 1 tbsp. baking soda
- 5 tbsp. mayonnaise
- Salt Pepper
- Preheat oven to 350°C. Chop the onion, wash and chop the leeks. Let them brown in a hot pan with a little olive oil.
- Mix the mayonnaise in the warm milk. In the bowl of your food processor, mix the flour, baking soda and milk with mayonnaise. Add the leeks and the salmon.
- Pour into a cake tin lined with baking paper and bake 45 minutes. Let cool slightly before unmolding. Can be eaten hot or cold.