Swedish salmon cake

Ingredients for 1 servings:

• 6 slice(s) sandwich toast, large
• ½ jar creamed horseradish
• 1 cup cream cheese with horseradish
• 1 cup natural cream cheese
• 1 pack of smoked salmon slices
• 2 eggs, hard-boiled
• ½ bunch of dill
• 2 tbsp crab or shrimp, cooked
• 10 cm cucumber(s)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

looks good and tastes delicious

Mix the cream cheese mixture until smooth. Thinly trim the edges of the toast. Place two slices of bread side by side on an oblong plate, spread with creamed horseradish, and top with salmon cut into smaller pieces. Spread the cream cheese on top and garnish with a few sprigs of dill. Place the next two slices of toast on top. Layer the salmon, cream cheese, and dill again. Place the third layer of toast on top and spread only with cream cheese. Spread the remaining salmon on top (you can double it, as the package can easily be used up!). Slice the hard-boiled eggs and arrange them on the “cake.” Garnish with the crab, dill, or chives. Cut very thin slices of cucumber and place them around the edge of the cake with a small dollop of cream cheese on each slice. Refrigerate until ready to serve! Ideal for preparing in advance, the cake can also be eaten the next day. Cut into portions with a sharp knife, but only after all guests have sufficiently admired the salmon cake.