1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (283g) Recipe makes 12 servings
Calories 401
Calories from Fat 169		(42%)
Amount Per Serving		%DV
	Total Fat 18.8g	28%
	Saturated Fat 6.0g	30%
	Monounsaturated Fat 5.2g
	Polyunsaturated Fat 6.1g
	Trans Fat 0.0g
Cholesterol 189mg		63%
Sodium 691mg		28%
Potassium 289mg		8%
Total Carbohydrate 35.0g		11%
	Dietary Fiber 1.5g	5%
	Sugars 4.2g
Protein 22.4g		44%
detailed view... how is this calculated?

Savoury Sandwich Cake-Smorgastorta

Recipe #363564 | 40 min | 40 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: mummamills
Mar 30, 2009

Nicola brought this along for Boxing Day lunch. It looked soooo good and tasted the same! I have done some research on this, and apparently you can use heaps of different fillings, but I must admit that, for me, this one is just right! (if you google "images" and smorgastorta you can get some other ideas!) One of the good things about it is that you make most of it the day before! this is great for a "ladies luncheon" should serve about 12, or a family of five, or 3 teenage boys.

SERVES 12 (change servings and units)

Ingredients

27 slices bread, crusts removed
300 ml egg based mayonnaise
200 ml whipping cream
420 g salmon or 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

1
whip the cream until stiff, then fold thru the mayonnaise. (I used my whisk for both).
2
set aside 1/3 of this mixture.
3
Drain your fish and pick out all the bones etc.
4
Combine with the 2/3 cream mix, adding your onions and dill, cayenne and lemon juice. salt and pepper optional.
5
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".
6
spread half the mixture over the bread.
7
top with 9 more slices.
8
cover evenly with the rest of your mixture and top with the last 9 slices of bread.
9
Press it down with your hand to get an even top.
10
Using the saved 1/3 of the cream mixture, spread over the top and sides of the cake.
11
refrigerate overnight.
12
garnish!
13
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.