Salmon and dill individual savoury cakes

1. Preheat the oven to th. 6-180°C. Cut the salmon into small dice. Wash, dry, thin out and chop dill.

2. Mix the flour and yeast. Beat the eggs in a bowl. Stir in the flour and yeast mixture. Gradually pour oil and milk, beating. Salt and pepper. Add the chopped dill and salmon cubes, keep some for decoration.

3. Buttered small individual loaf pans. Pour the batter and sprinkle with some diced salmon.

4. Bake for 30 minutes. Insert a knife in the center of the  cake to check cooking, it should come out clean. Unmold on a wire rack. Serve warm or cold.

Photo credit: Sucré Salé