Looking for a show-stopping appetizer or centerpiece for your next gathering? This Savory Salmon and Crab Layered Cake is a luxurious and flavorful dish that combines the best of the ocean’s bounty with rich cream cheese, aromatic herbs, and a light savory sponge. Perfect for brunches, festive occasions, or when you just want to wow your guests, this recipe delivers elegance with minimal effort.

Whether you’re hosting a dinner party or looking for a unique make-ahead dish, this layered seafood cake is sure to be the star of the table. It’s chilled, flavorful, and packed with delicate textures—ideal for seafood lovers and gourmet enthusiasts alike.

Why You’ll Love This Recipe

This layered seafood cake is everything an appetizer should be: refined, light, creamy, and flavorful. The combination of smoked salmon, succulent crab meat, and plump shrimp offers a trio of oceanic flavors wrapped between layers of a soft, sponge-like savory cake. And the best part? You can prepare it ahead of time and simply slice and serve when ready.

This dish is also incredibly versatile—serve it as an appetizer, a centerpiece for brunch, or even as a savory birthday cake alternative for someone with a seafood obsession. It also happens to be gluten-light and protein-rich.

Who This Recipe Is For

• Seafood aficionados who want to elevate their appetizer game.
• Hosts looking for a stunning make-ahead dish that tastes as impressive as it looks.
• Home cooks searching for a creative and refreshing take on traditional savory cakes.
• Anyone who appreciates delicate seafood flavors paired with creamy textures and herby brightness.

Ingredients Breakdown

For the Savory Sponge:

• 4 eggs
• 60g all-purpose flour
• 40g cornstarch
• 1 tablespoon olive oil
• Pinch of salt

For the Filling:

• 200g smoked salmon
• 150g crab meat (fresh or canned, drained)
• 150g cooked and peeled shrimp
• 200g cream cheese (Philadelphia or mascarpone work well)
• 1 tablespoon lemon juice
• 1 tablespoon fresh dill or chopped chives
• Salt and pepper, to taste

For the Decoration:

• 100g additional cream cheese
• Whole shrimp and extra smoked salmon slices
• Fresh dill or chives
• Lumpfish or salmon roe (optional, for an elegant touch)

Kitchen Equipment You’ll Need

• Mixing bowls
• Hand or stand mixer
• 9×5 inch rectangular baking dish
• Parchment paper
• Silicone spatula
• Offset spatula (for spreading)
• Sharp knife
• Serving platter

Step-by-Step Instructions

1. Preheat and Prep

Start by preheating your oven to 350°F (175°C). Grease your baking dish and line it with parchment paper to ensure your sponge lifts easily after baking.

2. Create the Savory Sponge

In a large mixing bowl, whisk the eggs until light and frothy. Gradually add flour, cornstarch, olive oil, and a pinch of salt. Mix until the batter is smooth and uniform. Pour into the baking dish and spread evenly. Bake for 15-20 minutes, or until golden and springy to the touch. Let cool fully.

3. Prepare the Filling

While your sponge is cooling, whip together the cream cheese, lemon juice, dill or chives, and a touch of salt and pepper. Then gently fold in the chopped smoked salmon, crab, and shrimp. Be careful not to overmix—retain some texture from the seafood.

4. Assemble the Cake

Once the sponge is cool, remove it from the dish and cut it horizontally into two equal layers. Spread half of the filling on the bottom layer. Place the top sponge layer and spread the remaining filling on top.

5. Decorate the Cake

Using the extra cream cheese, coat the top and sides of the cake to create a smooth finish. Decorate with whole shrimp, smoked salmon rosettes, fresh herbs, and roe if using. Refrigerate for at least 1 hour before serving to allow the flavors to meld.

Chef’s Tips & Tricks

• Make Ahead: This cake actually tastes better when chilled for several hours or overnight.
• Presentation Tip: Use an offset spatula to smooth the cream cheese coating and create a polished, cake-like look.
• Sponge Shortcuts: You can use a savory crepe or tortilla layer if you’re short on time—just stack and spread the filling between them.
• Add Crunch: Add a layer of finely shredded lettuce or cucumber slices in the middle for texture contrast.
• Herb Swap: No dill? Try tarragon, basil, or parsley for a different herbal note.

Variations and Substitutions

• No Crab? Swap in canned tuna or more shrimp.
• Low-Lactose Version: Use lactose-free cream cheese or thick Greek yogurt.
• Add Heat: A pinch of chili flakes or horseradish in the filling can give it a spicy kick.
• Vegetarian Version: Use chopped roasted vegetables (like bell peppers or mushrooms) instead of seafood.

How to Store Leftovers

Store any leftover savory seafood cake in an airtight container in the fridge for up to 2 days. Because it contains seafood and dairy, it’s best enjoyed fresh or within 24 hours for optimal flavor and texture.

Avoid freezing, as cream cheese tends to separate once thawed and the texture of the sponge may become soggy.

What to Serve With It

This elegant cake pairs beautifully with:

• Sparkling wine or Champagne – complements the briny seafood and creamy filling.
• Fresh green salad with vinaigrette – balances the richness.
• Crackers or toast points on the side for scooping up extra filling.
• Chilled cucumber soup or gazpacho for a full brunch spread.

Frequently Asked Questions (FAQ)

Can I use canned crab?

Yes! Canned crab meat works well in this recipe. Just make sure it’s well-drained and patted dry before mixing into the filling.

Can I freeze this cake?

Freezing is not recommended, as the cream cheese filling and sponge may lose their texture and structure upon thawing.

Is it served hot or cold?

This cake is meant to be served chilled. The flavors are best after resting in the refrigerator for at least 1 hour.

What type of shrimp should I use?

Pre-cooked, peeled shrimp work best. If using frozen shrimp, be sure to thaw and drain them thoroughly to avoid watering down the filling.

Can I make it gluten-free?

Yes! Swap the all-purpose flour with your favorite gluten-free flour blend, and ensure your cornstarch is certified gluten-free.

Final Thoughts

This Savory Salmon and Crab Layered Cake is more than a recipe—it’s a centerpiece, a conversation starter, and a luxurious bite all in one. From brunch tables to elegant dinners, it’s the kind of dish that will impress both visually and gastronomically. Whether you’re hosting or bringing a dish to share, this seafood stunner won’t disappoint.

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