Snack Christmas cake with salmon and shrimps

500 g peeled shrimp

500 g salted salmon

5 boiled eggs

3 tbsp. raw rice

Cream:

150 g Philadelphia cheese

4 g gelatin

4 tbsp. mayonnaise

4 tbsp. sour cream

1 tbsp. eggs of halibut for registration

Boil shrimp with spices to taste, cool, clean, in a blender grind.

Boil the rice, allow to cool.

Gelatin soak, mix Philadelphia with mayonnaise, sour cream, then add the gelatin.

Line with cling film round deep salad bowl, put the entire surface of the salad thinly sliced salmon, a little fluff cream.

Layers put the ingredients in the following order (each layer cleanser): ground squirrels, shrimp, grated yolks, Fig.

Remove snack Christmas cake with salmon and prawns in the fridge for a few hours before serving Christmas buffet to turn on a flat dish, remove the film and place the eggs of halibut.