Salmon and Shrimp Crown Sandwich Cake
Ingredients
- 480g/1 3/4 cups Jubilee or Polar cake halves (found in Scandinavian specialty stores)
- 7g/2 teaspoons Dijon mustard
- 240ml/1 cup heavy cream
- 1.25g/1/4 teaspoon black pepper
- 120g/1/2 cup smoked salmon, flaked
- 120g/1/2 cup cooked and peeled shrimp
- 6g/1 teaspoon salt
- 60g/1/2 cup chopped fresh dill
- 120ml/1/2 cup mayonnaise
Instructions
1. Preheat your oven to 350°F or 175°C.
2. In a large mixing bowl combine heavy cream, mayonnaise, Dijon mustard, salt, and black pepper. Mix until smooth.
3. Add chopped fresh dill to the cream mixture and stir until well combined.
4. Divide the dill cream mixture evenly among six cake halves spreading it on top of each half.
5. Arrange smoked salmon and shrimp on top of the dill cream leaving a 1-inch or 2.5 cm border around the edges.
6. Place the cake halves on top of each other forming a tower to create the crown shape.
7. Refrigerate the cake for at least 30 minutes to set before serving.
Tools
- mixing bowl
- spoon
- cake stand
- refrigerator
Leave a Comment
Thank you for your comment! It has been submitted and is awaiting review.