Swedish cake with salmon and shrimp

Ingredients for 1 servings:

• 24 slice(s) toast bread (butter toast)
• 1 jar Miracle Whip
• 1 cup shrimp in cocktail sauce
• 6 eggs, hard-boiled, sliced
• 1 small jar creamed horseradish
• 300 g smoked salmon
• 1 medium-sized cucumber(s), sliced ​​into thin slices
• 1 bunch of dill, if desired

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

not only for parties, but also for brunch and buffets

You’ll need a rectangular cake plate on which to build the cake. First, trim the edges off all the slices of toast. Place 6 slices of toast into a rectangle on the plate (3 x 2 slices). Spread a thin layer of Miracle Whip and arrange the egg slices on top. Cover with 6 slices of toast. Then spread the shrimp with the cocktail sauce on top and cover with another 6 slices of toast. Spread the slices of toast thinly with horseradish cream and distribute the salmon evenly, then spread the salmon again with horseradish cream. Cover with the remaining 6 slices of toast. Finally, spread the top and sides of the Swedish cake, not too thinly, with Miracle Whip. Then “glue” the cucumber slices all around and decorate the cake with dill if desired. When everything is ready, no layers or edges will be visible. The Swedish cake should be prepared the day before (or in the morning for dinner), so the layers will stick together better. You then cut the cake into small squares to make 24 little towers.