Seafood Sandwich Cake

Here's how:

• 1

  Start by makingthe base for the sandwich cake. Once that's done, continue with the step-by-step instructions below.

• 2

  Cut the sandwich cake base into three layers. Spread guacamole on the bottom layer and top with cold-smoked salmon.

• 3

  Place the next layer on top. Spread the Skagen mixture on top.

• 4

  Place the top layer on the cake. Mix or whisk together the mayonnaise and cream cheese until smooth. Spread it over and around the entire cake. You can prepare this a day in advance; store the cake in a cool place.

• 5

  Prepare the garnish. Peel and slice the eggs. Thinly slice the zucchini and shred it.

• 6

  Arrange a line of rum around the entire edge of the cake. Arrange sliced eggs in a circle around the very edge of the top of the cake. Arrange a ring of shrimp, slightly overlapping, inside the eggs, and finally, zucchini in the center.

• 7

  Spread a little extra mayonnaise on the sides of the cake to act as “glue.” Press sliced green onions and, if desired, sliced radishes into place under the salmon. Arrange chives and dill sprigs in a pattern around the entire cake. If desired, place a little mache salad at the bottom.