Salmon and prawn cake, perfect for special occasions

Now that Christmas is coming and we like to prepare special recipes I bring you one that I love, it is a Salmon and shrimp cake. This recipe is very tasty and the little ones will eat fish without knowing it. It is also a fairly healthy recipe that will balance the copious meals that we make on these dates.

Another advantage of the salmon and prawn cake is that we can have it prepared a couple of days before and at the last moment it is only to unmold it and decorate it. So we will not be so busy on special dates and we can be more rested.

For this recipe we have used the new ideal evaporated milk which is partially skimmed and comes with a much more practical packaging. The ideal evaporated milk preserves all the properties of milk with a higher concentration of nutrients.

Preparation time: 15 minutes

Cooking time: 23 minutes with thermomix and 45 minutes with traditional cuisine

Degree of difficulty: Easy

Ingredients (8-10 servings):

  • 500 gr. fresh salmon
  • 400 gr. cooked prawns (I have used fresh and cooked them)
  • 250 gr. Ideal evaporated milk
  • 500 gr. very ripe tomatoes or pear tomatoes, drained
  • 50 gr. of onion
  • 30 gr. pepper
  • 4 eggs
  • 30 gr. Of flour
  • 1 garlic clove
  • 30 gr of oil
  • shawl
  • pepper


First of all we will cook the salmon. For this we introduce the salmon fillet in a pan covered with water with a little salt. We wait for it to boil and when it starts to boil we leave it for 5 minutes and remove it. We remove the thorns and we make it into pieces. I recommend buying the salmon fillet as it is easier to remove the bones.

If we have bought the fresh prawns, we cook them as it comes in the recipe Fresh Cooked Prawns. Now we peel the prawns and we set aside 6 or 7 shrimp tails for the final decoration.

For this recipe we have used the thermomix but we are going to give an explanation of how to make the recipe also with traditional cooking, the following steps being exclusive (or we do them with thermomix or with traditional cooking).

With thermomix:

Once we have prepared the salmon and prawns, we will make the sauté. To do this we put the onion, tomato, pepper, oil and garlic in the thermomix glass and crush it for 10 seconds on speed 4. Once everything is crushed we program it for 7 minutes, varoma temperature, speed 3 1 / two.

Add the salmon and prawns (remember to leave some to decorate) and set 3 minutes, 100º, speed 2.

Once it has finished we add the ideal milk, the eggs, the flour, the salt and the pepper and mix it for 15 seconds on speed 6. We program 8 minutes, 90º on speed 5. We remove the glass from the thermomix and set it aside to cool down a bit before give the last crushed. Once the temperature has dropped a little, we program 20 seconds in speed 6.

Traditional cuisine:

Once we have prepared the salmon we make the sauté. To do this, we cut the onion, tomato, pepper and garlic into very finite pieces. We put it in a saucepan with the oil and fry it for 25 minutes. Once it is fried, we beat it with the blender.

Crumble the salmon and cut the prawns into small pieces. We add them to the sauce and leave it for 4 minutes over high heat. Turn it over from time to time to avoid sticking.

We add the ideal milk, the eggs, the flour, the salt and the pepper and we crush it with the help of the mixer. Finally we leave it for 10 minutes over medium heat. As in the previous step, we turn it around so that it does not stick.

The cake is ready. Now we just have to put it in a mold (elongated, oval or whichever is closer to hand) and let it cool in the fridge. Remember that freshly cooked food cannot be put in the fridge, you have to wait until it is warm.

We unmold the cake on a nice plate carefully that it does not fall apart.

Now to decorate the cake with a little lettuce and the prawn tails that we have reserved.

The best…

In addition, with the ideal milk that we have left over, we can make a Pink Lactonese to accompany it. We just have to replace the milk in the recipe with ideal milk and that's it! This sauce remains very tasty with the cake and also there is no danger of salmonellosis.

More information - Cooked fresh prawns, Pink lactonese

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  1.   Rocio Carrasco said

    Can you change salmon for cod?

  2.   Yesica gonzalez said

    I have not tried it with cod, but it is sure to be very tasty too. Be careful not to add little salt since cod is a tastier fish and otherwise it will be salty. Try and tell us how it worked for you.

  3.   Luis said

    I have followed the recipe, with the enormous advantage that it is with a food processor, and the result is something very tasty, but not the consistency of cake.
    When unmolding, it spread out, turning the cake into a kind of thick cream.
    There must be an error in the quantities. Maybe the 30gr of flour is 130?