660 g Malax Loaf (one loaf)
800 g plain cream cheese (e.g. Philadelphia)
500 g prawns in brine
100 g European crayfish tails in brine
100 g mayonnaise
Salt and pepper
Dill and lettuce sprouts
Cut the Malax Loaf lengthwise into five slices.
Drain the prawns and set aside the brine.
Purée the drained prawns in a blender.
Season with pepper.
Combine the cream cheese and prawn purée. The mixture should be fairly firm.
Moisten the first slice of bread with brine and spoon a generous amount of the prawn mixture on top.
Place the next slice of bread on top of the mixture.
Moisten and add some of the prawn mixture.
Continue until you have used all the bread slices. Do not use the crust of the bread. This way the layers of the cake will be smooth and even.
Wrap the cake in cling film and chill in the fridge overnight.
Smooth the edges if necessary and pipe the rest of the prawn mixture around the edges.
Decorate with drained crayfish tails, dill and salad sprouts.
You can also use roe.