Fishcake

Ingredients

500 g lightly salted salmon

4 eggs

5 tbsp rice

1 package crab sticks

For the cream:

100 g Philadelphia cheese

4 tbsp sour cream

4 tbsp mayonnaise

8 g gelatin

For garnish:

Red caviar

Herbs

Separately grate the yolks and whites, as well as the crab sticks, on a fine grater. Line the prepared pan with plastic wrap. Cut the fish into small strips and arrange them on the bottom and sides of the pan.

Now let's make the cream. Soak the gelatin in water (0.5 cups), wait until it swells, and then dissolve it in a double boiler. Set the gelatin aside to cool. Mix the sour cream, mayonnaise, and cheese until smooth. Now pour in the gelatin, stirring constantly. The cream should be as thick as sour cream.

Start layering:

- cream

- grated egg yolks

- cream

- crab sticks

- cream

- grated egg whites

- cream

- rice

- cream

Refrigerate the cake overnight. The next day, remove the cake from the refrigerator, cover it with a plate, and invert the cake onto the plate. 7. All that's left to do is garnish the cake with herbs and red caviar. The finished cake should be 7-8 cm high and 19 cm in diameter at the base.

Bon appétit!