Swedish Salmon Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 6 slices sandwich toast, large
- 0.5 ½ glass cream horseradish
- 1 cup cream cheese with horseradish
- 1 cup natural cream cheese
- 1 pack smoked salmon in slices
- 2 egg (s), hard-boiled
- 0.5 ½ bunch dill
- 2 tablespoon crabs or shrimp, cooked
- 10 cm cucumber (s)
Print Recipe
Pin Recipe Instructions
- Mix the cream cheese together until smooth. Thinly cut the edges of the toast.
- Place 2 bread slices next to each other on a long plate, brush with horseradish cream and top with salmon cut into smaller pieces. Spread the cream cheese on top and a few stalks of dill.
- Place the next 2 slices of toast on top. Again with salmon, cream cheese and cream horseradish
- Coat dill.
- Put the 3rd layer of toast on top and brush only with cream cheese. Spread the rest of the salmon on top (double if you like, the package can be anything!).
- Cut the hard-boiled eggs into slices and spread them on the cake. Garnish with the shrimp, dill or chives.
- Cut very thin slices from the cucumber and stick a little cream cheese dab on the edge of the cake. Put in the fridge until ready to serve!
- Ideal for preparing for the evening, the cake can also be eaten the next day.
- Cut into portions with a sharp knife, but only when all guests have finished the salmon cake
- have admired enough.
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