Fish Cake Cake II

Ingredients for Fish Cake Cake II

Instructions for Fish Cake Cake II

To prepare the Fish Cake Cake II recipe, please follow these instructions:

Round sandwiches:
Melt butter, pour in milk and raise yeast in liquid. Add salt, sugar and flour and work. The dough soft and supple. Raises approx. ½ hour. Grease the ring to a spring shape (about 24 cm.), Style it on greased baking paper. The dough is gently rubbed again and pushed into the ring. Raises approximately 1/2 hour. Bake approx. 25 min at 200 degrees. Cool on the grid. When the bread is cold cut the top off and discard. The rest is divided into 3 bottoms.

Filling:
Tuna and mussels drip well. Tuna finely chopped with a fork, the eggs chopped and turned into Mayonnaise. Tuna, mussels, peas and dill are stirred in. The mass is distributed on 2 of the bottoms, and the third is placed at the top. Let the layer cake pull cold - like the next day.

At least one hour before serving: Grease the canonnaise with mayonnaise and squeeze lots of chopped parsley (the pork!) Butter the top with a thin layer of mayonnaise and cover with lettuce leaves. Cut the egg into zig-zag and style it in the middle, favor lemon slices, tomato boats and shrimps on the top, cut a little dill over eventually.