Salty cake, shrimp and dill
You can do anything with salty cakes. Here is a recipe proposal based on shrimp. For a festive table, or an aperitif dinner, you can present it in mini-cakes.
You will find the fresh and slightly aniseed taste of dill that perfectly accompanies the flavor of shrimp and the acidity of lemon.
Ingredients
65 grams of buckwheat flour
65 grams of rice flour
50 gr chickpea flour
3 eggs
10 cl of milk of your choice (it's also good with vegetable milk)
10 cl of olive oil
80 gr of cheese (gruyere, grated mozzarella, or lactose free)
300 gr cooked and shelled shrimp
1 tablespoon gluten-free baking powder (yeast)
1 zest of lemon
some branches of dill
salt and pepper
You can replace gluten-free flours with the same amount of wheat flour.
Preheat oven 350°F (180°C).
Preparation
In a container, leave shrimp for a few minutes with a little lemon juice. Brown the prawns for 5 minutes. Book.
In a bowl, mix eggs, olive oil and milk, then add flour and yeast until smooth.
Add cheese, shrimp, dill, lemon zest, salt and pepper. Mix everything well. Pour into a cake mold. Cover the top of the cake with a little dill, and the lemon peel.
Bake 45 to 50 minutes at 350°F (180°C).
Enjoy lukewarm with arugula, and lemon-flavored dill sauce.
For this you can take Greek yogurt. Add a few drops of lemon, salt, pepper and sprinkle with finely chopped dill.
Health information:
Shrimp is a low fat food, it is an excellent source of high quality protein. It is rich in vitamins and minerals.
Dill is an aromatic plant, with fine and light leaves that recall the plumet of fennel. Generally associated with fish, dill develops its taste qualities in acidulated cream-based dishes.
