Ingredients (for 6 persons) :
- 1 tbsp tomato sauce
- 1 tbsp flour
- 25 g cornstarch
- 50 g grated cheese
- 3 eggs
- 1 plain yogurt
- 80 g butter
- 1 tsp baking powder
- 1 tsp paprika
- 200 g Roquefort cheese
- 60 g walnuts
- 6 slices smoked trout
Preheat your oven to 200°C (400°F).
Separate the egg whites and yolks.
In a large mixing bowl, beat the eggs whites with a pinch of salt.
In another large mixing bowl, combine the flour, cornstarch, baking powder, butter, paprika, tomato sauce and grated cheese. Fold in the egg whites.
Spread the mixture on a baking tray. Bake for 10 minutes. Remove from the oven and cover with a cloth.
Cut into shapes with a cookie cutter (ideally rectangular).
In a mixing bowl, mix the Roquefort cheese and the plain yogurt. Add chives, salt and pepper.
Spread the mixture on 2/3 of the savory cake pieces and add a piece of smoked trout walnuts on top. Place 2 savory cake pieces with the mixture on top of each other, then place a plain piece on top of them.
Garnish with a walnut.