Base

• 200 g archipelago bread
• 80 g butter
• Filling
• 4 gelatin sheets
• 300 g smoked salmon
• 1 red onion
• 200 g plain cream cheese
• 200 g chive cream cheese
• 2 dl cream
• 15 g Tamsin fresh dill
• 2 tbsp lemon juice
• 1/4 tsp salt
• Pinch of black pepper

For decoration

• Sour cream
• Roe
• Breadcrumbs
• Tamsin fresh dill

Line the bottom of a springform pan (20 cm diameter) with parchment paper and grease the sides with oil.
Crumble the bread, for example in a blender. Melt the butter. Mix the breadcrumbs and butter into a smooth mixture and press it onto the bottom of the pan.
Soak the gelatin sheets. Remove any bones from the salmon and flake the fish into small pieces with a fork, for example. Finely chop the dill and onion.
Measure the cream cheeses and cream into a bowl and whip until fluffy. Add the dill and onion to the mixture and stir until smooth. Melt the gelatin in the microwave or in a drop of hot water. Pour the gelatin mixture into the filling in a thin stream while stirring constantly. Add the salmon and lemon juice to the filling. Season with salt and pepper and stir until smooth. Pour the filling into the pan and let the cake set in the refrigerator for several hours, preferably until the next day. Decorate the cake with sour cream, roe, breadcrumbs, and fresh dill.