For
6 mini cakes
Préparation
15 minutes
Cooking
15 minutes
INGREDIENTS
- For 6 mini cakes
- 1 pot of Rillettes of Salmon Groix and Nature
- 100g of mozzarella
- 6 small mussels or ramekins
- 3 eggs
- 150g of flour
- 20cl of liquid cream
- 5cl of olive oil
- 1/2 bag of yeast
- Salt & pepper
REALIZATION
- Beat the eggs in a bowl, add the flour, yeast and season with salt and pepper
- Stir in the cream and olive oil, mix well and let stand 15 min in the fridge
- Butter and flour your moulds and preheat your oven to 180°C
- Cut the mozzarella to obtain pieces of about 15g and portionnez the Salmon Rillettes in 6 parts
- Pour a tablespoon of cacke dough into the bottom of your mussels or ramekins and add a portion of Salmon Rillettes and over a piece of mozzarella
- Cover with the rest of the cake dough at the level of the mold and bake 15 min
- At the end of cooking, let your cakes cool and place them in the fridge until you taste them
