Toast the bread slices in the oven at 200 °C for 5-7 minutes or toast them in a toaster until golden.

In a bowl, combine the Greek yogurt, cream cheese, mayonnaise, garlic powder, salt, pepper, and chopped dill, then mix until smooth and well combined.

Line a 22 cm springform cake pan with toast slices, adjusting them to fully cover the base. Spread a layer of cream over the bread and add half of the smoked salmon. Place another layer of toast on top, spread with cream, and add the shrimp. Add another bread layer, spread with cream, and top with the remaining salmon. Finish with the final layer of toast.

Remove the pan ring and spread the remaining cream over the top and sides of the cake. Using a vegetable peeler, slice the cucumbers lengthwise into long strips. Arrange the cucumber strips in a woven pattern on top of the cake, folding the ends down along the sides. Wrap the remaining cucumber strips around the sides of the cake. Decorate with cucumber, smoked salmon, shrimp, radish slices, and dill.

Refrigerate the cake for at least 3 hours before serving.