Shrimp sandwich cakes

We celebrate Swedish national day on Tuesday and this is what I like to serve. Sandwich cake is very popular here and if you try it you will understand why. Bread, shrimp and mayo is a great combination on its own and with a few extra ingredients you get this rich tasting cake that is out of this world good!

Ingredients for 6 individual cakes

24 slices of bread

300-400gr small shrimp for the filling+200gr big shrimp for decorating

3-5tbsp mayonnaise or enough to coat all the shrimp+1-2tbsp for decoration

1-2tbsp crème fresh (gräddfil) to lighten up the filling

A few drops of lemon juice (optional)

Salt

Pepper

A bunch of finely chopped dill

A bunch of finely chopped parsley

6 thin half moon lemon slices

6tsp of red caviar

Process

Cut out a circle out of each slice of bread.

In a bowl combine small shrimp, mayo, crème fresh, lemon juice, salt and pepper.

In another bowl combine finely chopped dill and parsley.

Top each circle of bread with a tsp of the filling, then add another layer of bread followed by a tsp of filling, repeat the process once more and finish with a fourth and final circle of bread.

Using a palette knife, cover the cakes with a thin layer of mayo all around and on tops.

Place all the cakes on a cooling rack then with hands full of herbs go around the sides until they are all covered.  

Cover each cake top with a layer of large shrimp, they can overlap a bit. Place a lemon slice in the middle, a tsp of caviar and some dill.

Enjoy!

M