Melt butter or margarine in a saucepan over low temperature and remove from heat. Crumble black bread and mix with it. Pour the mixture onto the parchment-lined base of a springform pan (18 cm diameter) and press firmly with a tablespoon. Then put the mold in the refrigerator.
Soak the gelatine in cold water for about 10 minutes. Puree the salmon with the cream cheese and sour cream. Gently heat the salmon puree until the mass becomes slightly liquid. Squeeze out the gelatine and dissolve in it while stirring. Finally season with a little pepper. Do not salt, the fish is salty enough!
Take the salmon cream off the stove and let it cool down. Then pour it onto the brown bread base and let it set in the refrigerator for at least 2 hours.
Boiled eggs, parsley, black caviar, etc. are suitable for decorating the cake.
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