Recipe for Grated AOP Cheese Cake with Lemon Salmon Filling

The day before, peel the carrots, then using a peeler, make thin strips. Bring the vinegar, water, cumin seeds, bay leaf, clove, sugar, and a pinch of salt to a boil. Pour the mixture over the carrots in a jar and let it sit overnight.

Cut the salmon into small cubes, cook covered for 4-6 minutes with a knob of butter, lemon zest, and lemon juice. Add the cream cheese off the heat. Season to your liking, and refrigerate for at least 2 hours.

In a mixer, blend the softened butter, flour, baking powder, salt, and pepper. Add the grated cheese. Pour the batter into a greased and floured bundt pan, sprinkle with the remaining grated cheese, and bake for 45 minutes at 170°C. Unmold and then fill the center using a piping bag with salmon spread.

To finish, add a line of spread on top of the cake to help the decoration stay in place. Arrange the pickled carrots, herb sprouts, and apple wedges harmoniously. Using a vegetable peeler, slice bands of cheese from a cheese block and then roll them. Place the rolls on top of the cake.