Ingredients (4 servings):
Filling:
3 slices of any square shaped bread slices
150 g shrimp
2 eggs, hard boiled
1 dl diced cucumber
0,5 diced avocado
0,5 dl chopped chives
0,5 dl chopped dill
2 dl crème fraîche
1 dl greek yoghurt
salt
peppar
Garnish:
0,5 dl crème fraîche
1 dl heavy cream
0,5 dl mayonnaise
0.5-1 dl black caviar
How to:
Filling:
Chop the shrimp and eggs into the filling. Mix with cucumber, avocado, chives and dill. Stir together the crème fraiche and greek yoghurt and turn into the mixture. Season with salt and pepper.
Cut off the crusts of the bread slices. Spread half of the filling over one of them and cover with a slice of bread. Add the rest of the filling and cover with the remaining bread. Let stand in the fridge under light pressure for a couple of hours.
Garnish:
Whip the cream for the garnish and mix with the crème fraiche and mayonnaise. Spread it over and around the cake.
Make circle shapes of the roe / caviar and put them in the freezer for 15-30 minutes, making sure they hold their shape. Then decorate the cake with the circles.