Carefully remove crusts from bread. Try to make slices as square and uniform as possible. On a flat surface lay 3 slices of bed end to end with about ¼" overlap. Pinch down the overlap to secure the pieces together to make a rectangle about 4" X 9".

Line a large loaf pan (about 4 ½ " X 10") with plastic wrap lengthwise, with several inches overhang. Repeat lining width-wise with several inches over hang. You are going to use the overlapping wrap to seal the sandwich cake.

Add marinade and salmon filet to a sauté pan. Cover and poach over medium/high heat. Timing will vary between 10 and 15 minutes depending on the thickness of your filet. Flip the filet after 5 minutes and check at the 10 minute mark. Salmon will be opaque when done and will flake easily. (You can cut it open to check for doneness because it is going to be shredded to make salmon salad.)

When salmon is done remove it from the pan along with 1 Tablespoon of cooking liquid. When salmon is cool flake it with a fork. Mix it with the mayonnaise. Salmon mixture may be drier than a typical salmon salad which is okay. There will be cream cheese and mayo in the loaf topping.

Defrost cooked salad shrimp. Gently squeeze out excess water. This is important to avoid a soggy shrimp layer. Chop dried shrimp roughly.

Mix the shrimp with the chopped celery, mayonnaise and Old Bay.

Pinch 3 slices of bread overlapping slightly, end to end. Repeat with remaining bread slices.  Place 2 bread rectangles in the bottom of the loaf pan.

Then spread the salmon salad filling to cover the bread rectangle.  Top the salmon filling layer with 2 more layers of bread.

Spread the shrimp mixture evenly to cover the bread rectangle. Top with 2 more layers of bread. 

Press the loaf lightly but uniformly. Seal the loaf with the plastic wrap overhang.

Allow loaf to rest at least 4 hour and up to 24 hours. When ready to decorate, remove loaf from fridge and unwrap carefully. Transfer the loaf to a serving plate.

Beat the cream cheese, mayonnaise and lemon juice til smooth.

Reserve about ¾ cup of cream cheese mixture and mix it with 2 tsps mustard. Set aside. Spread the remaining cream cheese evenly over the top and sides of the loaf.

Using a piping bag and tip, take the reserved ¾ cup of cream cheese mixture and pipe florettes around the upper edge of the loaf. Space florettes around the base of the loaf.

Center a caper in the florettes at the base of the loaf.

Thinly slice red onion vertically. Shape onion slices into 4 bulb shapes (see photo). Transfer to corners of the loaf using a pairing knife to support and place. Position a caper and dill fronds to look like leaves at the base of each red onion 'flower'.

Cut lemon slice half way to the center and twist it. Center in the middle of the loaf.

Refrigerate until ready to serve.

To serve cut about a 1" slice at a time. Support the slice with a cake server so it doesn't fall apart when transferring to a plate.