A simple but delicious cake recipe:
Prepare: Freeze the salmon cubes for the farce in the freezer with the lid closed for about half an hour. Cover the baking tray with parchment paper. For the base, place the pastry doughs, overlapping by about 2 cm, one on top of the other, press smooth, cut a strip about 8 cm wide on each of the narrow sides, place pastry base in the baking tray. For the lid, proceed with the puff pastry on the spot, roll it up in parchment paper. Cut half of the steps for the garnish into strips about 1 cm wide, place dough scraps on top of each other, roll out, cut out stars. Refrigerate until ready to use.
Farce: Mix salmon cubes with remaining ingredients in a baking bowl, grind in portions in a cutter, refrigerate with lid closed until ready to use.
Filling: Blanch savoy cabbage leaves in batches for 2 minutes, rinse when cool, drain, spread out on kitchen towel, cut away leaf veins evenly.
Finish cooking: Prick pastry base a few times with a fork, sprinkle with breadcrumbs, cover with half of the savoy cabbage leaves. Spread half of the farce evenly on top, spread smoothly. Rub the salmon fillets dry with kitchen roll, season, place on top. Spread remaining farce on top, cover with savoy cabbage leaves. Brush edges of dough with egg yolk, loosely place dough cover over it, press edges well smooth, cover with a bowl.
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