Smörgåstårta (Swedish Sandwich Cake)

• 18 slices bread, white or 18 slices rye meal
• 1 small fennel
• 9 asparagus, cooked
• 8 ounces cream cheese
• 3 tablespoons mayonnaise
• 2 tablespoons dill
• 1/4 cup capers
• 8 ounces cream cheese
• 1 cup sour cream
• 1 cup spinach leaves
• 6 shrimp, cooked or 6 ounces smoked salmon, sliced
• 3 hard-boiled eggs

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.

bread, fennel, cream cheese, mayonnaise, dill, capers, cream cheese, sour cream, spinach leaves, shrimp, eggs

Taken from www.food.com/recipe/sm-rg-st-rta-swedish-sandwich-cake-504604 (may not work)