Mini Shrimp Cakes Three Ways

These Mini Shrimp Cakes Three Ways are an elegant yet easy appetizer that’s perfect for brunches, buffets and special occasions. Made with a creamy shrimp filling and topped with generous amounts of shrimp and roe, each cake is finished with a unique coating of crushed cheese puffs, fresh dill or crisp iceberg lettuce. They’re simple to prepare, beautiful to serve and guaranteed to impress your guests.

Ingredients

Serves 6 mini shrimp cakes

Shrimp Filling

1 dl mayonnaise
1 dl crème fraîche
1 hard-boiled egg, finely chopped
½ small red onion, finely chopped
2 tbsp fresh dill, chopped
150 g peeled shrimp, roughly chopped
Salt and black pepper, to taste

Cakes

6 slices white bread

Coating

3 tbsp mayonnaise
3 tbsp crème fraîche

Decoration

Crushed cheese puffs
Fresh dill
Finely shredded iceberg lettuce
300–400 g peeled shrimp
Red roe
Lemon wedges

Instructions

Using a round cookie cutter, cut 2 circles from each slice of bread, giving you a total of 12 bread rounds.
In a bowl, combine the mayonnaise, crème fraîche, chopped egg, red onion, dill and chopped shrimp. Season with salt and black pepper.
Divide the shrimp filling between 6 bread rounds. Top with the remaining bread rounds to create 6 mini cakes.
In a small bowl, mix the mayonnaise and crème fraîche for the coating.
Spread the coating over the sides of each cake.
Decorate the sides in three different ways:
- Roll two cakes in crushed cheese puffs.
- Roll two cakes in chopped dill.
- Roll two cakes in shredded iceberg lettuce.
Top each cake generously with shrimp.
Finish with a spoonful of red roe and a few small lemon wedges.
Chill for at least 30 minutes before serving.

Notes & Pro Tips

One slice of bread should yield two rounds when using a cutter similar in size to the cakes shown.
The separate mayonnaise and crème fraîche coating helps the toppings stick while keeping the edges neat and fresh.
For an extra luxurious version, use vendace roe instead of red roe.
These mini shrimp cakes are perfect for brunches, buffets, summer parties, and holiday gatherings.
For the best flavor, prepare the cakes a day ahead. The bread absorbs the filling overnight, making them extra moist and delicious. Decorate just before serving for the freshest look and texture.

BACK TO ALL RECIPES