{"id":5666,"date":"2022-05-03T09:24:09","date_gmt":"2022-05-03T07:24:09","guid":{"rendered":"https:\/\/www.froyasalmon.no\/?post_type=recipe&#038;p=5666"},"modified":"2025-01-29T13:23:45","modified_gmt":"2025-01-29T12:23:45","slug":"froya-salmon-cake","status":"publish","type":"recipe","link":"https:\/\/froyasalmon.com\/en\/recipes\/froya-salmon-cake\/","title":{"rendered":"Fr\u00f8ya Lakseskagen"},"content":{"rendered":"<section class='wp-block-froya-steps'><div class='content'><header class='steps-title'>Procedure<\/header><ul>\n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Set the oven to 200 \u2070C<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Cut the baguette into thin slices, then place the slices on a baking tray, drizzle with a little olive oil and bake in the oven for 8-12 minutes.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Finely chop the dill and red onion and mix together in a bowl with the sour cream, mayonnaise, mustard and a little lemon juice and salt.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Cut the salmon into small pieces and mix with the cream batter and season with a little salt and pepper.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Top the toast with the salmon cake or serve with some dill and lemon wedges.<\/div><\/label><\/li>\n                <\/ul><\/div><\/section>","protected":false},"excerpt":{"rendered":"<p>Fr\u00f8ya salmon cake on toast<\/p>","protected":false},"featured_media":5015,"parent":0,"template":"","tags":[5,10],"class_list":["post-5666","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","tag-back-loin","tag-sommermat","recipe_category-back-loin","recipe_category-sommermat"],"acf":[],"_links":{"self":[{"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/recipe\/5666","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/recipe"}],"about":[{"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/types\/recipe"}],"version-history":[{"count":1,"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/recipe\/5666\/revisions"}],"predecessor-version":[{"id":11359,"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/recipe\/5666\/revisions\/11359"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/media\/5015"}],"wp:attachment":[{"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/media?parent=5666"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/tags?post=5666"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}