Smoked Salmon Salad Cake

Prep Time 40 minutes

Cook Time 20 minutes

Total Time 1 hour

Servings 6 servings

Calories 301kcal

Author Victor

10 oz smoked salmon (coarsely chopped, about 2 heaping cups or 300g)
1 cup white onions (finely chopped)
2 cups white potatoes (fully cooked, shredded)
2 eggs (hard boiled, shredded)
2 medium carrots (fully cooked, shredded, about 1 1/2 cups)
2 large beets (fully cooked, shredded, about 2 cups)
10 Tbsp paleo mayonnaise (or regular mayo if making non-paleo version. Start with 1 tablespoon per layer and see if you need to add more)

Bring a large pot, half filled with water, to boil.
Boil potatoes, carrots, and beets until fully cooked.
In a separate bowl, boil eggs until fully cooked.
Let the boiled vegetables and eggs chilled completely, preferably overnight.
Prepare your salmon, eggs and vegetables and set aside.
Place a 6" round springform cake pan, bottom removed, on a serving platter and begin cake assembly. If you don't a have a 6" cake pan, you can use a slightly larger one.
Layer 1 - chopped smoked salmon.
Layer 2 - chopped onions.
Layer 3 - shredded potatoes plus 1 tablespoon (or more as needed) mayo spread evenly on top.
Layer 4 - shredded egg plus 1 tablespoon (or more as needed) mayo spread evenly on top.
Layer 5 - shredded carrots plus 1 tablespoon (or more as needed) mayo spread evenly on top
Layer 6 - shredded beets plus 1 tablespoon (or more as needed) mayo spread evenly on top
Carefully remove the cake pan
Garnish with fresh parsley and a rose made from salmon slices

Nutrition facts were calculated using regular mayonnaise.