Broiler / ham cake
Light or dark breadHumidifying the cake 1 ½ dl of mineral water
Chicken, filled 2 can of chicken salad1 dl sour cream½ dl chopped parsley1 teaspoon herb saltCombine all ingredients and mix until smooth stuffing.
Ham Filling200 g ham, in small strips200 g yrtein flavored cream cheese2 dl sour creamsmall yellow bell pepper diced1 dl pickled cucumber cubes2 tablespoons mustardCombine all ingredients and mix until smooth stuffing.
Cut the bread mold off hard ground and make the cake from the end of five long slices. Place the bread plate and wet the papers on mineral water. Spread over ½ the chicken filling and place on top of second bread plate. Moisten the filling and continue putting alternately between the layers of bread, moisten the bread layers. Floors should be completed a total of 4 pieces and each half of the packing. Put the bread of the top layer of the wetted weight even after cutting board on top of which is the weight. Let the cake to withdraw next day.Cut the edges of the cake evenly and diagonally cut the cake triangles in a serving dish. Garnish the platter with salad leaves, cherry and smoked broiler fillet-slices of cold cuts, which are folded rosettes. Pre-cut triangles cake is easy to pick-up-table serving each.
What you need?20 large slices of toast– Humidifying lemon tasting water for about 1 ½ dl
Shrimp (between two)2 can of shrimp salad1 dl sour cream1 teaspoon lemon pepper2 tablespoons mustardCombine all ingredients and mix until smooth stuffing.
Cold Smoked Salmon Filling (between two)200 g cream cheese200 g sour cream200 g cold-smoked salmon in small strips½ dl dill cut½ teaspoon lemon pepper, salt, trace elements, if necessaryCombine all ingredients and mix until smooth stuffing.On top of mayonnaise or 250 g cottage cheese 250 g.Pages chives 1 pot.Garnish 250 g shrimp, dill sprig and a few cold-smoked salmon 100 g rosettes.Cut the toast of two pages edgeless and arrange layers of bread at the center of borderless pages. Each layer of bread with four slices. Moisten a layer of lemon-flavored bread with water and spread half the filling between the shrimp. Cover the filled bread slices, moisten and fill in the intermediate side of the cold-smoked salmon filling volume. Continue filling until the end so that the top layer of bread is moistened. Line a cake soaked in water and put the piece of wax paper to offset even a cutting board on top of which is the weight. Let moisten the cake the next day.Cut the edges of the cake evenly and lift the cake in a serving dish so that the cake will protect more than waxed paper. Cover the cake with your chosen toppings. Garnish with chives and torn edges of the waxed paper over the cake away. Pour the shrimp cake on top of the heap. Make a cold-smoked salmon slices rosettes rotating rollers and finish with slices of cake dill branches.