Mini Seafood Tower

Preheat the oven to 180°C (approximately 350°F). 

Peel potatoes and cut with a spiral cutter into thin threads. Blanch in salt water, rinse and drain for 1-2 minutes. Rinse zucchini, Cut with a spiral cutter and blanch in salted water for about 1 minute. Shock in ice water and drain. Combine vegetables with a little olive oil and season with salt and pepper. Add dill to potatoes.

Rinse shrimp and pat dry. Rinse leeks and blanch in salted water. Shock in ice water and pat dry. Rinse fish, pat dry and dice. 

Grease a baking sheet with oil. Grease 4 rings, diameter about 6 cm (approximately 2 1/4 inches) and height about 8 cm (approximately 3 inches) with oil. Distribute potato threads into each ring. Add shrimp and season with salt and pepper. Add zucchini. Line the next layer with leeks and fill with fish. Season with salt and pepper and drizzle with olive oil. Bake for 15-20 minutes until golden brown.