Delicious appetizer with salmon, tuna, eggs and vegetables
Ingredients
Egg layer
- 6-7 eggs
- 100 g sour cream
- 100 g mayonnaise
- 2-3 sprigs of chives
Salmon layer
- 400 g salmon, smoked or lightly salted
- 1 apple
- 200 g cream cheese
- 200 g sour cream
- 1 lemon, small
- 2-3 sprigs of parsley
Tuna layer
- 400-450 g canned tuna
- 1 lemon, small
- 2-3 sprigs of parsley
- 300 g mayonnaise
Basic and topping
- 24 Toast
- 350 g shrimp
- 3-4 cucumbers
- ½ lemon
- 200 g salmon, lightly salted
- 400 g sour cream
- 100 g mayonnaise
- Herbs, to taste
Utensils
- pan
- grater
- bowl
- knife
- cutting board
- fork
- plate
Instructions
Prepare the egg layer
- Put the eggs in a saucepan and cook hard for about 10 minutes.
- Let them cool, peel and grate coarsely.
- Mix the sour cream, mayonnaise and chopped chives in a bowl.
Prepare the salmon layer
- Cut the salmon into small pieces Cut.
- Rub the apple roughly.
- Mix the salmon, apple, cream cheese, sour cream, lemon juice and chopped parsley in a bowl.
- Prepare the tuna layer
- Drain the liquid from the cans.
- Mash the tuna with a fork.
- Mix with lemon juice, chopped parsley and mayonnaise.
Prepare Basic
- Cut the crust off the bread.
- Place 6 slices on a plate.
- Spread the tuna mixture on top.
- Put the next slices of bread on top, cover with the egg mixture.
- Next place the bread and then the salmon mixture on top.
- Cover the cake with cling film and place in the fridge for 8 to 10 hours.
Prepare the topping
- Place the prawns in a saucepan, 2-3 minutes n Cook.
- Let cool and peel.
- Cut the cucumber into thin strips.
- Slice the lemon and chop the fish into small pieces.
- In a bowl, whisk the sour cream and mayonnaise for 1-2 minutes.
- Cake from the refrigerator Remove and spread with the sauce.
- Arrange the cucumbers on the sides.
- Top with prawns, fish, lemon slices and herbs.
- Serve the finished salmon cake as a snack or starter.
