Fish layered cake

Submitted by enr on 06 Dec 2012
5 potatoes
2 scallions
2 cloves pressed garlic
juice and zest of 1/2 lemon
2 tbsp mayonnaise
salt and pepper
3 carrots
150 g of canned corn
100 -200 g of cheese on toast
500 g warm smoked fish (I used Tuna confit)
2 scallions
juice and zest of 1/2 lemon
2 tbsp mayonnaise
100 g blanched spinach leaves ( I missed them)
4 hard-boiled eggs
200 g pitted olives
# For garnish:
grated cheese
cream cheese
shrimp (I used the crab rolls)
Fish layered cake
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Peel the potatoes and cut them into small cubes. Boil them in salted water. Drain them and leave them to cool. Mash them lightly with a fork or press potatoes so that they remain chunks. Mix them with the finely chopped onion, mayonnaise, garlic, peel and lemon juice and pepper. In a bowl place the flat bottom base cake ring. Pour it into the potato mixture evenly spread in January, press well and align. With a vegetable peeler grate carrots cleaned short strips and blanch them briefly in salted water. Let carrots remain slightly raw. The aim is to crispy and free flowing. Mix them with the drained corn and distribute them on potato pad. Not savory. On carrots and corn arrange papers feta cheese on toast. Shred the fish pieces and confuse it with the rind and lemon juice, mayonnaise, chopped onion and pepper. Spread the mixture evenly over the feta cheese. Cover the fish stuffed with whole leaf spinach milled. On spinach and put the last layer of eggs, diced pieces and olives. Cover the cake with plastic foil and leave in the fridge. Before serving, garnish the cake with grated cheese. Decorate with roses cream cheese, lemon slices and shrimp and board edges with parsley. * Do not overdo it with mayonnaise. Let the cake remain light and airy. * Remember squeezing individual layers in order to weld the best possible way.
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06 Dec 2012


BRAVO look great!

Thank perunika. I made her about for today's celebration was very, very tasty.