Estonian Fish Cake
8 servings
60 minutes
Estonian fish cake is a refined dish that reflects the Baltic cuisine's love for seafood and delicate creamy flavors. This layered cake combines crab and tuna paste with aromatic spices and sour cream, creating a harmony of textures and tastes. The light sharpness of mustard and pickles complements the softness of the fish, while fresh dill adds a spring note. Traditionally, this treat is prepared for festive tables, as its aesthetic appearance and rich flavor make it a worthy decoration for any feast. The fish cake can be served chilled, allowing the ingredients to infuse and reveal their aromas while the bread layers soak up the delicate filling. It is not just an appetizer but a true culinary masterpiece capable of winning the hearts of seafood lovers.
1
For crab paste: blend 250 grams of crab sticks and 1 red onion. Add 150 grams of sour cream mixed with 1 tablespoon of mustard, pepper, and salt to taste.
- Crab sticks: 250 g
- Sweet red onion: 1 piece
- Sour cream: 450 g
- Mustard: 4 tablespoons
- Salt: 1 g
- Ground black pepper: 1 g
2
To make tuna paste: blend 2 cans of tuna and 4 pickles. Add 150 grams of sour cream mixed with 1 tablespoon of mustard, pepper, and salt to taste.
- Canned tuna in its own juice: 2 jars
- Pickles: 4 pieces
- Sour cream: 450 g
- Mustard: 4 tablespoons
- Salt: 1 g
- Ground black pepper: 1 g
3
Cake cream: mix 100 grams of sour cream with 1 tablespoon of mustard, pepper and salt to taste, and add 1 bunch of dill.
- Sour cream: 450 g
- Mustard: 4 tablespoons
- Salt: 1 g
- Ground black pepper: 1 g
- Dill: 1 bunch
4
Layer the cake: foil, a layer of 4 slices of bread with trimmed crusts, crab paste, a layer of 4 slices of bread with trimmed crusts, tuna paste, a layer of 4 slices of bread with trimmed crusts.
- White bread for toast: 12 pieces