Poach the salmon in the vegetable soup, cool, remove the skin and chop. Grind salmon with 1 tbsp crème fraîche, 2 tbsp salt, mayonnaise, pepper, 1 squeeze juice of a lemon and 1 tbsp chopped dill in a food processor. Cook about 200 g of shrimp in the same way. Do the same with the tuna, but do not add the dill.
Finely chop eggs and mix with 2 tbsp chopped dill.
Lay out aluminum foil, place 3 slices of tramezzini bread on top to form a rectangle (two next to each other, the third diagonally under/over). Spread salmon spread evenly on top. Follow with a layer of bread, then shrimp spread, then bread again and tuna spread. Finish with a layer of bread.
Spread mayo all around (including on the bread). Sprinkle Swedish cake densely with chopped egg all around.
On the bread plate, alternately decorate in rows small plucked smoked salmon, black caviar with small lemon wedges, egg slices and the remaining shrimp.
White wine
We wish you good luck!
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