Salmon and Crab Stick Salad-Cake

Ingredients

For the base:

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:

Herbs

Red caviar

Boil the eggs. Finely grate the yolks, whites, and crab sticks (in a separate bowl). Line the pan with plastic wrap.

Cut the fish into strips and arrange them on the bottom and sides of the pan. Then layer the rice, eggs, and crab sticks, spreading them with cream. Refrigerate the salad-cake overnight.

 Then remove, cover with a plate, and invert the salad cake onto the plate. Garnish the top with herbs and red caviar.

Enjoy!