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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.

* Tip:

The slices of wild asparagus can be changed out for chives and the mayonnaise for covering the terrine with cream cheese spread.

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