Savoury Sandwich Cake-Smorgastorta
Ready In: 40 mins
Serves: 12
Ingredients
- 27 slices bread, crusts removed
- 300 ml egg based mayonnaise
- 200 ml whipping cream
- 420 g salmon or 420 g tuna
- chopped dill, to taste
- 1⁄2 cup finely chopped spring onion
- 1 pinch cayenne pepper
- squeeze lemon juice
Garnishing ideas
- 500 g peeled prawns
- 4 -6 hardboiled egg
- cherry tomatoes
- sliced cucumber
- lemon wedge
- smoked salmon
Directions
- whip the cream until stiff, then fold thru the mayonnaise. (I used my whisk for both).
- set aside 1/3 of this mixture.
- Drain your fish and pick out all the bones etc.
- Combine with the 2/3 cream mix, adding your onions and dill, cayenne and lemon juice. salt and pepper optional.
- On a sturdy platter, (or a biscuit tray covered in baking paper) lay out 9 slices of crustless bread. If you slices are realy big, use 6 slices, and 3 X 1/2 slices, laying them out to form the base of the "cake".
- spread half the mixture over the bread.
- top with 9 more slices.
- cover evenly with the rest of your mixture and top with the last 9 slices of bread.
- Press it down with your hand to get an even top.
- Using the saved 1/3 of the cream mixture, spread over the top and sides of the cake.
- refrigerate overnight.
- garnish!
- there are no rules to garnishing, a row of egg slices, then some chopped cherry tomaoes, then a band of fresh chopped parsley. You can slice the smoked salmon and do a criss-cross design. Use the cucumber around the sides of the cake. Slice thinly and press against the sides.
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