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Smoked Salmon Salad Cake

by victor

Salad cake with layers of carrots, beets, boiled egg and smoked salmon on a white plate.

This paleo smoked salmon salad cake is one of my favorite dishes – it’s healthy, it’s easy to make, it’s delicious and it’s visually appealing, full of bright vibrant colors. I got the inspiration from a traditional to Russia and other Slavic countries dish, which is made inside a deep dish and which uses pickled herring in place of salmon. I think that the brightly colored salmon makes this dish so much more colorful and elegant, and so does the cake shape.

I also wanted to make this dish healthier and paleo friendly, so I am using paleo mayonnaise for this recipe.  I found dozens of recipes for paleo mayonnaise on the Internet – it’s quite easy to make and it tastes amazing, too. Now, the opinions are split on whether smoke salmon is paleo, but it appears that the tendency is to accept that it is paleo, though it should be considered a treat and consumed in moderation.

Salmon Salad Cake on a white plate garnished with fresh parsley.

You will notice that I am not using any salt or spices in this salad cake. With smoked salmon being on the salty side, it’s saltiness balances out nicely with other ingredients. As to the spices, this salad is so flavorful on its own that there is barely any need to add or enhance flavors. You can, however, add your favorite spices if you desire.

To shape the cake I used a 6 inch springform cake pan, it’s works beautifully for this recipe.

Salmon Salad Cake cut in half, inside layers visible.

Salmon Salad Cake Recipe - this salad cake will definitely wow your family and friends. It's as healthy as it is beautiful. Smoked salmon and healthy veggies - there never has been a healthier cake.

Smoked Salmon Salad Cake

5 from 4 votes
Print Pin Rate
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)

For garnish

  • 1 oz smoked salmon (slices, about 4-5)
  • Fresh parsley


  • 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.


Calories: 301kcal | Carbohydrates: 14g | Protein: 13g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 76mg | Sodium: 616mg | Potassium: 538mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3540IU | Vitamin C: 11mg | Calcium: 49mg | Iron: 2.9mg


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