Smoked Salmon Salad Cake on a white decorative plate.

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Smoked Salmon Salad Cake
A Lambert Produce Recipe

Smoked Salmon Salad Cake Recipe

Smoked Salmon Salad Cake on a white decorative plate.

I think that the brightly coloured salmon makes this dish so much more colouful and elegant, and so does the cake shape.





  • 300-400g smoked salmon, coarsely chopped (about 2 cups, save some for garnishing)
  • 1 cup onions, finely chopped
  • 2 cups potatoes, fully cooked and mashed
  • 2 eggs, fully cooked and mashed
  • 2 medium avocados, mashed or cubed (about 1 ½ cups)
  • Cream cheese (start with spreading a layer and adjust as needed)
  • Fresh parsley or dill, to garnish
  • Grated cheese, to garnish


1. Bring a large pot half-filled with water to a boil.

2. Boil the potatoes until fully cooked.

3. In a separate saucepan, boil the eggs until fully cooked.

4. Let the boiled potatoes and eggs chill completely, preferably overnight.

5. Prepare your salmon, eggs, and vegetables and set aside.

6. Place a 15cm (6 in) round springform cake tin, bottom removed, on a serving platter and begin the cake assembly. If you don’t have this size, use a slightly larger one.

7. Layer 1: chopped smoked salmon.

8. Layer 2: chopped onions.

9. Layer 3: mashed potatoes plus 1 tablespoon of cream cheese or mayonnaise, if you prefer. You can also add shallots or dill as well.

10. Layer 4: mashed egg with mayonnaise (start with 1 tablespoon) or more as needed. Spread evenly on top.

11. Layer 5: mashed avocados plus 1 tablespoon of mayonnaise or cream cheese. Spread evenly on top.

12. Top with grated cheese and garnish with salmon roses and fresh parsley or dill.