Mix together the rye bread, cheese and butter/margarine. Press the mixture onto the bottom and sides of a springform tin.
Soften the sheets of gelatine in plenty of water for 5 minutes. Mix all the other ingredients together. Melt the gelatine in the microwave or in a saucepan on the stove. Stir two spoonfuls of the filling into the melted gelatine, then add to the rest of the filling and mix thoroughly. Spread the filling inside the crust and refrigerate for 4-5 hours. Decorate with lemon, dill, prawns and salmon.
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