Tuna fish filling
Put the sour cream in a small bowl and mix it together with the salt and the citron pepper.
Cut the dill with a scissor, and put it in the sour cream.
Filling with shrimps
Pour away the liquid from the tuna and mix it in the sour cream. Put the bowl on the side for the moment.
Put the sour cream in a small bowl and mix it together with the salt, pepper and citron juice.
Add the lump fish roe in the mixture.
Cut the shrimps in small pieces and squeeze away the liquid. Add the shrimps in the sour cream and stir. Put it on the side for the moment.
Cut away the edges of the toast bread. Place four slices the plate that you will use when serving the sandwich cake.
Put the Shrimp filling evenly on top of the bread. Place another four bread slices on top of the filling as a new layer.
Put evenly the tuna filling on top of the bread slices. Place another four bread slices on top of the filling as a new layer.
Put mayonnaise on top and all around the cake, this will serve as glue for the topping.
Put the salad leafs all around the edges.
Slice the cucumber and place it as a border furthest out on top of the cake.
Put a tooth pick in every tomatoes and place them inside the cucumber. Put the tooth pick in the cake so the tomatoes stays in place.
Pour the shrimps on top of the cake in the middle.
Place the fish outside the tomatoes four corner.
Place the citron slices along each side of the cake.
Place the cake in the fridge for approx two hours. Remember to serve the cake cold.