Smoked salmon Cake
6 slices of Tramezzini bread (soft white sandwich bread with palm oil).
14 slices of Benfumat smoked salmon
1 long cucumber
200 g crab
50 g pineapple
50 g apples
1 bunch of green asparagus
Benfumat smoked salmon roe
Olive oil spheres (optional)
4 boiled quail eggs
Chop the crab, pineapple and apple in small pieces, add these ingredients into a bowl, add 3 to 4 tablespoons of mayonnaise and mix. Set aside in the refrigerator.
Slice the raw wild green asparagus and cucumber using a potato peeler, set aside.
To assemble spread out a slice of bread and add a spread of the crab salad, add another layer and cover with cucumber and smoked salmon and so on, cover with the last slice of bread and add a spread a thin layer of mayonnaise on the entire cake, carefully add the slices of asparagus on all sides, garnish with smoked salmon, green shoots mix, salmon roe, quail eggs and olive oil spheres.
The slices of wild asparagus can be changed out for chives and the mayonnaise for covering the terrine with cream cheese spread.