Everyone thinks mini appetizer cakes are for organized pastry chefs with spotless worktops and three hours to kill. The reality: one bowl, one whisk, twenty-five minutes in the oven. That’s really it.
They come out of the oven slightly domed, with a light caramel-colored crust that smells of warm butter mixed with the saltiness of salmon. When you break one in half—because you’re bound to taste one before serving—the crumb is dense yet supple, dotted with bits of pink salmon and small pockets of melting Boursin that didn’t quite disappear during baking. This isn’t a dry, compact cake. It’s something much more interesting.
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