Try this delicious cake recipe:
Line the baking sheet with parchment paper. Preheat the oven.
Clean and rinse leaf lettuce, cut into bite-sized pieces. Rinse zucchini, drain, cut ends into small pieces and cut into narrow strips. Mix vinegar with honey, mix with lettuce and zucchini strips and steep for 5 minutes. Cut salmon slices in half. Rinse coriander, dry and chop finely. Mix crème fraîche with salt and coriander. Peel the egg, finely dice and fold in. Arrange leaf lettuce with zucchini strips, salmon and salmon caviar decoratively on plates evenly and top each with a tiny bit of creme fraiche dip.
Place cheese shavings in 8 small portions on the tray, sprinkle with a tiny bit of salt and pepper and bake on the spot.
Top/bottom heat: about 200 °C (preheated)
Hot air: about 180 °C (preheated)
Gas: level 3-4 (preheated)
Baking time: about 8 min.
Note: Please follow the instructions for your kitchen oven.
Remove the cheese patties from the baking sheet with the parchment paper, cool on a cooling rack and arrange on the salad plates.
Tip: Instead of coriander, flat-leaf parsley can also be used.