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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Use a biscuit cutter or large glass to cut the bread into rounds so that you have 18 rounds of bread. | 2. Chop fennel and asparagus into chunks, reserving the asparagus bulbs for later. In a food processor, mix fennel, asparagus, cream cheese, mayonnaise, dill, and capers. | 3. Spread cream cheese filling onto 12 of the bread rounds and stack to 6 sandwiches. Top each one with another plain bread round. | 4. Use a hand blender or mixer to whip the remaining cream cheese and sour cream together. Spread sour cream mixture around the outside and top of the cakes. | 5. Press spinach leaves around the outside of the cakes. | 6. Decorate the top of each cake with a shrimp or slice of salmon, half of a boiled egg, and asparagus buds. | 7. Garnish with dill sprigs and/or lemon slices. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bread	18	slices		-	-	-	-
fennel	1			-	-	-	-
asparagus	9		cooked	816.4672	158.3946	89.8114	4.8988
cream cheese	8	ounces		669.06	7.938	16.1028	64.8648
mayonnaise	3	tablespoons		162.45	0.0	0.1665	18.0
dill	2	tablespoons		40.26	7.2824	2.1094	1.9193
caper	1/4	cup		7.912000000000001	1.6822	0.8118	0.2958
cream cheese	8	ounces		669.06	7.938	16.1028	64.8648
cream	1	cup	sour	455.4	10.649000000000001	5.612	44.505
spinach leaf	1	cup		45.24	6.5676	5.6628	0.8892
shrimp	6	ounces	cooked smoked sliced	120.7	1.547	23.136999999999997	1.7169999999999999
hard egg	3		boiled	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.