Salmon Roe and Beets Appetizer Cakes
A unique way to have a lunch sandwich or to celebrate with a special appetizer. Snack cakes are all the rage!
Ingredients
- Bread slices - 15 use gluten free bread
- Cucumbers sliced - 1
- Chevre goat cheese plain or herb variety - 10 oz
- Sour cream - 3 Tbsps
- Beets medium - 2
- Eggs large - 3
- Figs dried - 3
- Chives chopped - 2 Tbsps + more for decorating
- Almonds ground - 2 Tbsps
- Garlic powder - 2 tsps.
- Seasoning blend - 1 tsp
- Salmon roe - 6 oz
- Radishes - 5
- Cherry tomatoes - 5
- Fresh herbs salt, pepper - as needed
Instructions
- Boil or bake beets (skin intact) until soft and a knife runs through. Cool off and peel.
- Make hard-boiled eggs, cool and peel, grate or chop into small pieces, combine with chopped chives and some salt and pepper.
- In a food processor, combine cut beets, goat cheese, sour cream,figs, nuts, garlic powder, spices and seasoning, pulse until the mixture is smooth (taste and add the seasoning if necessary).
- Cut out bread slices and arrange on a large baking sheet or other surface.
- Spread some beet frosting on the bottom and middle layers slices.
- Add eggs to the bottom layer, salmon roe to the middle layer and cucumbers to the top layer.
- Stack layers together to make the cakes.
- Frost each cake with beet frosting.
- Decorate with radishes, tomatoes, chives and fresh herbs.
Notes
Use non-dairy cream cheese instead of goat cheese to make it dairy free. Substitute eggs and salmon roe for additional raw or cooked vegetables to make it vegan/vegetarian.