Scandinavian fish cake

Ingredients for 1 servings:

• 200 g crackers, salted
• 120 g butter, melted
• Fat for the mold
• 5 sheets of gelatin
• 200 g smoked salmon
• 125 g trout fillet(s), smoked
• 450 g fish fingers
• 800 g cream cheese
• 200 g crème fraîche
• 2 tbsp chives
• 3 tbsp dill tips, chopped
• salt and pepper
• Trout caviar or other caviar
• Dill tips

Instructions

Working time approx. 45 minutes; Rest time approx. 7 hours; Cooking/baking time approx. 10 minutes; Total time approx. 7 hours 55 minutes

For the base, finely crumble the crackers and then mix with the melted butter. Place the crackers in a freezer bag or other sealable bag and crush them on both sides with a rolling pin until they have a fine crumbly consistency. Then pour this crumb mixture and the melted butter into a well-greased springform pan and press down gently, forming a small rim. Place the cracker base in the refrigerator for a good hour to set. Finely chop the salmon and trout fillets and puree them in a blender with the cream cheese and crème fraîche. Finely chop the dill and cut the chives into small rolls. Melt the gelatine in a small saucepan according to the instructions and let it cool slightly. Then stir it into the mixture with quick movements. Stir in the dill and chives and season with salt and pepper. Spread half of the cream over the cracker base. Fry the fish fingers on both sides until golden brown and crispy, then let cool. Spread the cream loosely over the first layer, leaving some space between the edges. Spread the remaining cream over the fish fingers. Cover the springform pan with a clean kitchen towel and let cool in the refrigerator for at least six hours. Carefully remove the cake from the base and transfer it to a cake plate. Decorate with caviar and a few dill sprigs before serving. Serves 6. 280 kcal per serving. Tip: I recommend serving with a well-chilled, dry white wine with a fruity bouquet.