300 g peeled mini shrimp → about 10.5 oz or 2 cups
0.5 red onion, finely chopped
Juice from 0.5 lemon
1 dl finely chopped dill → about 1/2 cup
2 dl mayonnaise → about 3/4 cup + 1 tbsp
2 dl crème fraîche → about 3/4 cup + 1 tbsp
Salmon Mixture:
1–2 slices cold-smoked salmon
100 g herb-flavored cream cheese → about 3.5 oz or 1/2 cup
2 tablespoons crème fraîche
Finely chopped chives
Finely chopped dill
Salt & Pepper, to taste
To spread around the sandwich cake:
1.5 dl crème fraîche → about 2/3 cup
75 g cream cheese → about 2.6 oz or 1/3 cup
Other:
About 13 slices of white sandwich bread, cut into round
Pea shoots, cucumber, radishes, and dill (for garnish)
Directions
Make the Shrimp Filling In a bowl, mix the shrimp, finely chopped red onion, lemon juice, dill, mayonnaise, and crème fraîche. Stir gently until well combined. Set aside in the fridge.
Make the Salmon Filling In a separate bowl, combine the cold-smoked salmon (finely chopped), herb cream cheese, crème fraîche, chives, and dill. Season with salt and pepper. Mix until smooth.
Prepare the Spread In another bowl, mix the cream cheese with the whipped crème fraîche until smooth. This mixture will be used to coat the outside of the mini cakes.
Cut the Bread Use a round cookie cutter or glass to punch out circles from the sandwich bread. You’ll need 3 rounds per mini cake.
Assemble the Mini Cakes Place one bread round on a plate. Add a layer of shrimp filling. Top with a second bread round and spread a layer of salmon filling. Finish with a third bread round. Press gently to compact.
Frost the Mini Cakes Use a small spatula or knife to spread the cream cheese mixture evenly over the top and sides of each mini cake, like frosting.
Garnish Decorate with pea shoots, cucumber slices or ribbons, radish slices, and dill sprigs. Be creative—these should look like mini decorated cakes.
Chill and Serve Refrigerate for at least 30 minutes before serving to let the flavors develop and the structure set.
