Smoked Salmon Salad Cake

• Seafood

  • 10 oz Smoked salmon

• Produce

  • 2 Beets / 2 cups, large
  • 2 Carrots / 1 1/2 cups, medium
  • 1 Parsley, fresh
  • 1 cup White onions
  • 2 cups White potatoes, fully cooked

• Refrigerated

  • 2 Eggs

• Condiments

  • 10 tbsp Paleo mayonnaise

• Other

  • 1 oz 4-5 1x2 inch slices smoked salmon
  • Garnish

Found on ifoodblogger.com

Description

Ingredients

• 10 ounces / 2 heaping cups (300 g) smoked salmon, coarsely chopped
• 1 cup white onions, finely chopped
• 2 cups white potatoes, fully cooked, shredded
• 2 eggs, boiled, shredded
• 2 medium carrots / 1½ cups, fully cooked, shredded
• 2 large beets / 2 cups, fully cooked, shredded
• 10 Tbsp paleo mayonnaise (or regular mayo if making non-paleo version)
• Garnish
• 1 oz / 4-5 1x2 inch slices smoked salmon
• Fresh parsley

Directions

• Bring a large pot, half filled with water, to boil
• Boil potatoes, carrots, and beets until fully cooked
• In a separate bowl, boil eggs until fully cooked
• Let the boiled vegetables and eggs chilled completely, preferably overnight
• Prepare your salmon, eggs and vegetables and set aside
• Place a 6 round springform cake pan, bottom removed, on a serving platter and begin cake assembly
• Layer 1 - chopped smoked salmon
• Layer 2 - chopped onions
• Layer 3 - shredded potatoes plus 1 tablespoon mayo spread evenly on top
• Layer 4 - shredded egg plus 1 tablespoon mayo spread evenly on top
• Layer 5 - shredded carrots plus 1 tablespoon mayo spread evenly on top
• Layer 6 - shredded beets plus 1 tablespoon mayo spread evenly on top
• Carefully remove the cake pan
• Garnish with fresh parsley and a rose made from salmon slices