Pour the crème fraiche in a bowl, add the salt, citron pepper, lumpfish roe, and the citron juice in the bowl and stir.
Cut the dill and shrimps in small pieces and add it in the crème fraiche and mix it all together.
Pour the crème fraiche in a small bowl, then add the salt and the citron pepper and stir.
Cut the dill in small pieces, and add it in the crème fraiche.
Open the tuna box and pour away the liquid, then add the tuna in the crème fraiche and stir it all together.
Put the eggs in a casserole and hard boil them, then take the casserole away from the stow and pour cold water inside.
Cut away the edges from the toast bread slices. Put four slices of bread as a square on a plate or a serving plate.
Spread the filling 1 evenly on the four bread slices. Put four bread slices on top of the filling.
Spread evenly the filling 2 on top of the bread slices. Put the last four bread slices on top of filling 2.
Cover the top and the edges of the cake with the mayonnaise.
Wash the salad leafs and put the nicely on the edges of the cake.
Peel the eggs and cut three of them in thin slices, and put them evenly on top of the cake.
Wash and cut the cucumber in thin slices, and spread them evenly a bit inside the eggs.
Cut the last egg in four pieces. Place the egg whit the yellow upwards as a star in the middle of the cake.
Cut the citron in two slices and dived the slices in half. Put a toothpick in the middle of every citron slice and place them at the corner between the eggs.
Pour the shrimps around the eggs in the middle.
Pour the lumpfish roe on top of the shrimps.
Put a toothpick in the small cherry tomatoes and place them in the corner of the cake.
Place the cake in the fridge for a few hours before it is time to serve it.