• Place your 5-Lines Tray on the top of your medium perforated baking sheet. Set aside.
• Preheat oven to 350F/180C.

SAVORY CAKE BASE

• In a mixing bowl, whisk the all-purpose flour and baking powder together. Make a well and add the eggs. Combine the milk, olive oil, Salt and Pepper (season to taste). Fold the shredded cheese. Mix until it is all incorporated.
  7.75 oz all-purpose flour, 1 tbsp baking powder, 4 eggs, 4.40 oz milk, 2.65 oz olive oil, 4 oz shredded cheese, Sel Gris Mill, Pepper Mill
  
• Split the batter into each well of your 5-Lines Tray. Set aside.

CAKE 1

• Mix in the chopped smoked Salmon, diced boursin Cheese and Fresh Dill and Lemon Herb Blend. Keep some to decorate on top.
  3 oz smoked salmon, 2 oz boursin cheese, 1/2 tsp Fresh Dill and Lemon Herb Blend
  

CAKE 2

• Cook the bacon on a hot pan until done. Then, caramelize the sweet onion in the bacon fat. Set aside to cool down.
• Mix in the bacon, caramelized onions and goat cheese. Keep some to decorate on top.
  bacon, 1/2 sweet onion, 2 oz goat cheese
  

CAKE 3

• Mix in the grilled chicken, honey and ground cinnamon. Keep some to decorate on top.
  4 oz grilled chicken, 1 1/2 Tbsp Greek Honey, 1/4 tsp ground cinnamon
  

CAKE 4

• Mix in the tuna, sun dried tomatoes and Greek oregano. Keep some to decorate on top.
  2.50 oz Solid white albacore Tuna, 1 oz sun dried tomatoes, 1/2 tsp Greek oregano
  

CAKE 5

• Mix in the grilled chicken, kalamata olives and feta cheese. Keep some to decorate on top.
  4 oz grilled chicken, 1 oz Kalamata Olives, 1 oz Feta Cheese
  

BAKE!

• Bake for 20 minutes at 350F/180C. (Every oven heats differently, monitor your cakes from 18min).
  
• Once your Surf & Turf Savory Cakes are out of the oven, let them cool down for about 10 minutes.
  
• Then, Unmold directly onto your cooling rack. Serve and Enjoy as an appetizer or with a side salad! Bon Appétit!