Swedish crab cake

Ingredients for 6 servings:

• 2 cans of tuna in its own juice, approx. 400 g
• 200 g cucumber(s), diced
• 2 tbsp shallot(s), finely chopped
• 1 bunch of chives, finely chopped
• 100 g mayonnaise
• 1 tbsp horseradish
• 1 cup whipped cream, approx. 200 g
• 3 eggs, hard-boiled, diced
• 1 pack of toast bread
• 2 packs of North Sea crabs, fresh, peeled, approx. 400 g
• 1 bunch of fresh dill, alternatively lamb’s lettuce
• Salt and pepper, preferably freshly ground

Instructions

Working time approx. 40 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 40 minutes

Smörgåstårta, a super delicious and light starter

For the filling, mix the tuna, cucumber, onions, and chives well with the mayonnaise and season with salt, pepper, and a little horseradish. Carefully fold in the whipped cream and stir in two finely diced eggs. Use a springform pan to layer the cake. Line the base with a layer of toast (cut off the edges first). Cover with the first half of the filling. Place the second layer of toast on top, staggered, then layer the second half of the filling, then the third layer, staggered. Spread a little mayonnaise on top of the toast and fill the gaps with a little mayonnaise. Top with crab and sprinkle a hard-boiled, diced egg around the edge. Season the crab lightly with a pepper mill. Remove the edge of the springform pan; it’s best to cut around the edge with a wet knife first. Leave to set in the refrigerator overnight. Decorate with fresh dill, especially the edge of the cake, if desired. Can be eaten right away if you don’t want to wait any longer. Serves 6, or as a starter for up to 12 people.