The Catalan TableIngredients
Servings:
4
Main Ingredients
- 300 gramswheat flour
- 150 gramscorn flour (Note: This is not cornstarch)
- 450 milliliterwater
- 25 gramsgrated onion
- 50 milliliterolive oil
- 1 pinchsalt
- Filling
- 1 pinchsmoked salmon
- smoked cod
- mayonnaise
Nutritional Information
Per Serving (Approx.)
Calories
11468 kcal
Protein
8 g
Fat
1251 g
Carbohydrates
92 g
Disclaimer: These values are estimates based on ingredient types and may not be precise.
Step-by-step Guide
Preparation of the Dacsa Cakes
- In a large bowl, mix the two flours (wheat flour and corn flour) evenly with a spoon or a whisk, and set the mixture aside for later.
- In a large saucepan, pour in 1 liter of water, add 1 teaspoon of salt, 1 medium grated onion, and 2 tablespoons of olive oil. Bring to a boil over medium-high heat, stirring occasionally, until the water is at a rolling boil.
- Once the water is actively boiling, incorporate the entire flour mixture all at once, and stir vigorously with a wooden spatula for about 1 minute, ensuring there are no lumps.
- Continue stirring the dough for about 3 more minutes, until the flour has absorbed all the liquid and the dough pulls away from the sides of the saucepan. Keep the heat on medium-low during this time and do not stop stirring.
- Once the dough is well combined, remove the saucepan from the heat and let the dough rest at room temperature for a few minutes, until it loses some heat and becomes more manageable.
- Place the dough on a clean working surface, ideally a marble countertop, and add a drizzle of olive oil to the surface of the dough. With your hands, knead the dough until it is smooth and fine, for about 5 minutes.
- When the dough is well kneaded, form a cylindrical log about 2-3 cm in diameter, making sure it is compact and homogeneous.
- Using a sharp knife, cut the log into slices half a centimeter thick, weighing approximately 50 grams each. Arrange the slices on a tray to prevent them from touching.
- With a rolling pin, roll out each slice between two sheets of parchment paper, applying even pressure until they are thin. Ensure you do this before the dough cools completely, to facilitate the rolling process.
- Let the rolled slices rest on the tray for 30 minutes, covering them lightly with a clean cloth to prevent them from drying out.
- Heat a non-stick griddle or skillet over medium heat, adding a few drops of oil to prevent sticking. Cook the bases for about 2 minutes on each side, until they are golden and crispy.
They should remain slightly soft, neither crunchy nor dry
- Take the bases and split them in half. Make a mixture of the different smoked ingredients (such as salmon, tuna, and ham) and combine it with a tablespoon of mayonnaise. Ensure that it is well incorporated and the mixture is uniform.
- Preheat the oven to 180 degrees Celsius. Place the filled bases on a baking tray, ensuring they are spaced well and not stacked on top of each other.
- Bake the bases for about 10-12 minutes, or until the filling is heated through and the dough begins to take on a slight golden color, being careful not to leave them too long to avoid drying out.
Recommendations & Tricks
- Use fresh onion for grating as it will add more flavor and moisture to the dough, preventing it from becoming too dry.
- To achieve a lighter texture, you can sift the flours before mixing them with the other ingredients.
- Let the dough rest for about 30 minutes before baking; this will help improve its elasticity and flavor.