- 6 slices of rye bread
- 50g butter
- 200g smoked salmon
- 1 red onion
- 0.5 cups of chopped dill
- 500 grams of cream cheese
- salt and ground white pepper
- For decoration: 8 slices of smoked salmon
- 1 lemon
- 40 ounces fresh baby spinach
- 0.5 cups of fresh chopped dill
Mix rye bread and butter in food processor or crush and mix with softened butter.
Spread the mix at the bottom of a form – preferably with a removable rim.
Cut the salmon into small cubes, peel and finely chop the onions, chop the dill.
Mix salmon, onion, dill and cream cheese.
Wash, halve and cut slices of lemon (8 to 12 appetizer or the buffet).
Season with salt and pepper and add a tablespoons of lemon juice.
Spread the mixture on the bread mixture bottom and place in the freezer for 1 hour.
Remove and then set in the fridge until serving.
When serving as decorating you salmon cake with curled slices smoked salmon, lemon slices, rinsed baby spinach and fresh chopped dill.