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.
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