Ingredients (serves approx. 10 persons)

6 slices of Malax Loaf
1 dl fish or vegetable stock
300 g Philadelphia cream cheese
300 g hot-smoked salmon
1 red onion
Dill, Chives
Small capers, chopped
3 dl cream
1 gelatine leaf (if needed)
Juice of one lemon

Lay the Malax Loaf slices evenly on the bottom of a spring-form tin.
Moisten the Malax Loaf base with the fish or vegetable stock.

Chop the onion into small cubes. Chop the dill and chives.
Mix the salmon and cheese together and add the onion, chives, dill and capers.
Season with black pepper and add salt if necessary.
Carefully heat 1 dl of the cream (do not bring to boil).
Dissolve the soaked gelatine leaves into the warm cream.
Pour the rest of the cream into the cream containing the gelatine and add the cream to the salmon mixture. The mixture should be fairly soft. Season with the lemon juice.

Spread the salmon mixture over the Malax Loaf slices and allow to set in the fridge for approx. 6 hours.

This cake can be frozen.

Decorate the cake with prawns, dill and Malax Loaf cubes, for example.