Courgette, Smoked Salmon and Chive Savoury Cake or Cake Salé.


I’d never tried cake salé until I came to France. It’s not like a cake at all really as it’s usually baked in a loaf tin and the recipe reads more like a muffin recipe without the sugar. Whilst cake salé is often served as an hors d’oeuvre you’ll find them at  picque-niques and family parties; you may even find cake salé on a lunch menu at a local restaurant.

The most popular cake salé is ham and olive but with such an adaptable recipe you’ll find all sorts of added ingredients depending on the time of year and what people have in their fridge. Well, this time of year here at the Kitchen Shed, it’s courgette glut time. OH doesn’t look forward to the courgette season but he loves this cake salé. We’ve plenty of fresh herbs in the garden with chives growing quicker than I can cut them and at the supermarket this week I was able to pick up a packet of smoked salmon offcuts at a bargain price.

When friends came round the other night, it was fun serving a retro style appetiser with small pieces of cake salé and cherry tomatoes stuck on wooden cocktail sticks. After that, I just had to try the recipe using my mini loaf tin – the loaves made a delicious afternoon treat, split in half and spread with Boursin. In fact, I think the mini cake salé loaves would make a great savoury addition to the afternoon tea plate.


Courgette, Smoked Salmon and Chive Savoury Cake or Cake Salé.


1 loaf or 12 mini loaves


  • 225 g grated courgette
  • ½ teaspoon salt
  • 200 g plain flour
  • 2 teaspoons baking powder
  • 3 eggs
  • 100 ml milk
  • 100 ml rapeseed oil
  • Touch of black pepper
  • 100 g smoked salmon pieces
  • 2 tablespoons freshly chopped chives
Grease and line:

1 loaf tin or a 12 hole mini loaf tin

Preheat oven:

Gas Mark 6 /200℃ /400℉

  • Place the grated courgette into a colander over a bowl and sprinkle with the salt.
  • Leave to drain while you prepare the rest of the ingredients.
  • Sieve the plain flour and baking powder into a large bowl.
  • Lightly whisk the eggs, milk and rape seed oil in a jug.
  • Pour onto the dry ingredients and lightly fold in.
  • Add the smoked salmon and chives and lightly mix.
  • Add the squashed grated courgette and mix evenly. It’s best to work quickly and not overwork the mixture or you will end up with a tough cake.
  • Pour the mixture into your loaf tin or evenly distribute the mix into your mini loaf tin (1 heaped tablespoon per hole).
  • Bake the loaf in the oven for 45 to 50 minutes.
  • Bake the mini loaves for 25 minutes.
  • Leave to cool in the tins for at least 10 minutes before turning out onto a wire rack.
  • Serve warm or at room temperature.
  • It keeps well in the fridge for 2 to 3 days and freezes well too.
  • If you’ve kept it a bit longer, it’s great toasted.

I’m entering Smoked Salmon, Courgette & Chive Savoury Cake (Cake Salé) into a few challenges this month:

25 thoughts on “Courgette, Smoked Salmon and Chive Savoury Cake or Cake Salé.”

  • Made this on Saturday. For me there was a little too much fish flavour but I was very impressed with the recipe and how easy it was to make, and also the concept of cake salé as it’s not something i’ve ever tried before. Husband enjoyed it very much and has taken some for his lunch today. Think i’m going to make it again but perhaps swap the salmon for something else. Though possible a small amount of feta. The texture of the cake was lovely and it’s also the first time i’ve cooked with rapeseed oil and i thought that gave the cake a lovely colour.

    • Thanks for getting in touch Rachel. So pleased you liked the recipe and the Cake Sale turned out well for you. We love smoked salmon here but the recipe will work with most flavours and feta is a good idea. Let me know how you get on.

  • Ooh I had to come and see this. It looks so delicious and I’m loving the suggestion of splitting mini loaves and spreading with Boursin. Our courgettes are having a rest at the moment, not sure they’re enjoying being in containers! Great recipe.

    • Thanks Sammie, the mini loaves and Boursin were delicious. Hope your courgettes recover and they start growing again x

  • Beautiful recipe! I will be making this for the adults, this weekend, for my son’s big first birthday party! I will serve it the next day, and am thinking there shouldn’t be any problem to keep it in the fridge for a day? Thank you for the idea!

    • Thank you Mirja, let me know how you get on. It makes sense to make it the day before and it will keep int he fridge for a few days. Hope you have a wonderful time.

  • Hi Sarah, I thought you’d like to know I made this for my friends tonight. I was a amazed at how straight forward it is to make and yet it went down an absolute storm, nobody had eaten savoury cake before so they were really impressed. Only downside is there was none left for my freezer!! Thanks for sharing 🙂

    • You’re welcome Saz, so glad you and your friends enjoyed the Cake Sale. Looks like you might have to make another one for your freezer 🙂

    • Thanks Helen, the smoked salmon is delicious but it works well with a lot of other fillings too. Smoked salmon is our favourite.

  • I love the idea of this. I made a smoked salmon last year but it was very much more bread based. My daughter adores smoked salmon so I’ll have to get some offcuts myself soon. Thanks for linking up.

  • That is a perfect texture – everything looks so evenly distributed. Fab! Thanks so much for linking up with #recipeoftheweek. Sorry I was slow getting over for this one. I’ve pinned it to my food board and a tweet will go out shortly 🙂

  • This looks lovely and I really like the way it uses up all the courgettes. I’ll be pinning it and hope to have a go soon. I’ll let you know if I do.

  • Smoked salmon is a favourite of mine and I really love the idea of a savoury cake so couldn’t wait to have a go this weekend – it was easy to make and absolutely delicious – so delicious it didn’t make it to the fridge once the rest of the family came home looking for an afternoon treat!

  • Wow this looks so lovely. I am not a fan of smoked salmon though so I think I will sub that with some crispy bacon and give it a go gluten-free! Will let you know how I get on if I do it! Pinning to my Pinterest board of recipes to try and adapt to be freefrom!

  • This sounds delicious! I’m a big fan of smoked salmon but can find it a little rich sometimes, I bet this recipe gets around that beautifully. And what fantastic ideas for presentation – I cant decide which I like best because they both look fab – love the idea of adding to an afternoon tea! Good luck with your challenge entries.

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