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Festive Round Shrimp Cake with Egg and Dill

Festive Round Shrimp Cake with Egg and Dill
I love making these bite-sized shrimp cakes for special occasions, they always bring a touch of elegance to the table. The combination of tender shrimp, fresh dill, and rich egg is a match made in heaven. I serve them as an appetizer during the holidays, and they never fail to impress my guests. They're the perfect treat to kick off a festive evening, whether it's Christmas or New Year's Eve. These little cakes are sure to become a new family tradition.
Ingredients
  • 200g/7 oz cooked and peeled shrimp
  • 120g/4 slices of dark bread (preferably rye or whole wheat)
  • 120ml/1/2 cup mayonnaise
  • 120ml/1/2 cup crème fraiche
  • 2 hard-boiled eggs
  • 45g/3 tbsp chopped fresh dill
  • 45g/3 tbsp grated fresh horseradish
  • 6g/1 tsp salt
  • 3g/1 tsp black pepper
  • 15g/1 tbsp unsalted butter (for greasing the mold)
Instructions

1. Butter the bread slices on both sides to prevent sticking then use a round cookie cutter to cut out circles of bread.

2. Peel the eggs and chop them finely then mix with cooked shrimp 115g/4 oz, mayonnaise 30g/2 tbsp, crème fraiche 30g/2 tbsp, chopped fresh dill 15g/1 tbsp, grated horseradish 15g/1 tbsp, salt, and pepper.

3. Place a bread circle on a flat surface and spoon a small amount of the shrimp mixture onto the center of the bread then press the mixture gently with your fingers or a spatula.

4. Garnish with additional shrimp, fresh dill, lemon wedges, and lettuce leaves if desired then serve immediately.

Tools
  • round cookie cutter
  • bread knife
  • chopping board
  • mixing bowl
  • spatula
  • plate

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