Crab and Salmon Cakes

Preheat oven in good time to 200 degrees (gas: level 3-4, convection oven: 180 degrees).

Knead light butter, flour, egg (I) and half a teaspoon of salt into a smooth shortcrust pastry and leave to cool for 30 minutes.

Separate egg (Ii), whip egg whites to egg whites.

Grind cheese, egg yolks, salmon and crab meat. Fold in snow.

Grease six tartlet molds, spread with batter. Spread crab-salmon mixture evenly on top.

Bake in heated oven at 200 °C for about 30 minutes.

Sprinkle with pepper and serve garnished with dill and shrimp.

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