Sandwich Cake with Salmon and Shrimp

Ingredients

1 loaf of bread

3 eggs

150 g cream cheese

125 g sour cream

125 g mayonnaise

2 tsp mustard

150 g smoked salmon

150 g shrimp

1 lemon zest

2 cucumbers

1 bunch of dill

1 bunch of green onions

Salt to taste

Ground black pepper to taste

2 tbsp lemon juice

Cut off the top of the bread and carefully cut into 3 layers.

Mix the mayonnaise with sour cream. Boil the eggs, peel them, and chop them. In a bowl, combine the eggs, 2 tablespoons of the sour cream-mayonnaise mixture, mustard, and salt and pepper to taste. Mix. Spread a thin layer of sour cream and mayonnaise mixture on the bottom layer. Spread egg paste on top and smooth it out thoroughly.

Place the second layer on top.

Spread generously with cream cheese and sprinkle with dill.

Arrange salmon pieces on top. Sprinkle with lemon juice, salt, and pepper as needed, and top with the third layer.

Generously spread the mayonnaise and sour cream mixture on the surface of the third layer and the sides of the cake. Place shrimp in the center of the third layer and cucumber slices around the edges.

Mix the remaining onion and dill and arrange them around the sides of the cake. Refrigerate the cake for 1-2 hours before serving. It's best not to bake the cake more than 12 hours before serving. 



Bon appétit!