Smoked Salmon Feta Cake: Make A Savory Appetizer Loaf

Smoked Salmon Feta Cake – Want to impress your guests with appetizers just a little different than crackers and dip?  Try to bake one of these savory loaves!   During my “séjour” in France a couple months ago, we prepared impressive apéritif sessions before dinner.  Almost like a meal in itself.

These little cakes made more than one appearance.  Not only are the savory cakes easy to prepare with a few basic ingredients but the flavor possibilities are almost endless.

We always try to include smoked salmon in an appetizer platter but the cost can become prohibitive when you have 25 or more guests.

Smoked Salmon & Feta Is Just One Of Many Flavor Combos!

 Wilton Perfect Results Loaf Pan
16 x 4.5 inches

Want to double the recipe for an impressive size loaf? This is the perfect party pan!

A superior non-stick finish on the pan makes it easy to care for and easy to release savory cakes.

Imagine presenting a perfectly baked salmon and feta loaf (or any other savory or sweet cake) on a beautiful wooden serving board like this one.

I use these baguette boards for cheese and charcuterie aperitif displays.

Slice the loaf into even slices then cut again down the entire length of the loaf for 32 ideal portions.

Prepare two or three different savory loaves (let’s say a blue cheese and walnut loaf or leeks and Brie) for the ultimate variety.

Feta cheese is the perfect cheese to use in combination with a second ingredient.  How about sun dried tomatoes and feta?  Zucchini and feta?  I never use more than two ingredients in a loaf.

Smoked salmon is one of the most expensive combination for a large gathering.

The recipe proportions are perfect for an 8 inch loaf (this is the one I used) pan baked for 40 minutes.

Any change in the size of the loaf pan – as in the 16 inch loaf pan pictured above – will require doubling the recipe and adjusting the length of time in the oven.

Serving Tip:

Allow the cake to cool until barely warm before slicing. To cut full slices, use a serrated knife (like this one) that is slightly larger than the width of the loaf. You don’t want to use a back and forth sawing motion. Aim for a “once through” clean slice from top to bottom.

To make smaller portions from a larger or longer loaf – or even from an 8 inch loaf – first cut lengthwise along the entire length of the loaf, then crosswise.  It allows you to hold/pinch the loaf together as you cut slices.  The 8 inch loaf could easily be cut into 20 portions.

The Pinterest pin above shows a slice cut immediately after the cool down period. The image below show a slice cut the next day (the cake was wrapped tightly in a loaf packing bag then in a freezer weight zip lock bag, refrigerated and brought to room temperature before cutting more slices.

9.5 inch Vintage China Appetizer Plates

Related: Favorite Appetizers and coming soon… more savory cakes!

Savory Baked Goods

• Artichoke & Mushroom Tart
• Salmon Cheesecake Bites