Savoury Sandwich Cake-Smorgastorta

Recipe by mummamills
READY IN: 40mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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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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