Salmon sandwich cake
A simple filled savory layer cake with smoked salmon.
Equipment
- 1 tray or cutting board
Ingredients
- 12 slices white bread (big ones)
- ¼ cup milk for moistening
Filling
- 200 g smoked salmon
- 400 g cream cheese
- ½ cup diced chives
- 1 pot dill (½ cup chopped leaves)
- 3 tablespoon capers (pickled)
- 1 tablespoon lemon juice
- 1 teaspoon grated lemon zest
Decorating
- 150 g cold smoked salmon
- 300 g cream cheese
- ¼ cup parsley
- ½ lemon
- ¼ cucumber
Instructions
- Cut the edges from the toast slices.
- Dice the capers very small. Chop the leafy parts of the dill small. Also, chop the chives into very small pieces.
- Grate some lemon zest in a bowl from the half side of the lemon ( the other half is saved as decorations). Cut the lemon in half, use the grated side, and squeeze the juice into the bowl.
- Mix the 400 grams of cream cheese, the chopped herbs, lemon zest, lemon juice, and chopped capers.
- Check your salmon filet for bones and add the salmon into the cream cheese mix.
- Put three toast slices on a serving tray and moisten them with milk. A brush is a good tool for this. Spread ⅓ of the salmon paste on top.
- Do the same for the following two layers. Do not moisten the last top layer of bread.
- Whip the cream cheese, so it becomes easier to spread. (or stir it vigorously with a spoon) Use a palette knife or regular knife to spread it evenly around the whole cake.
- You can leave the cake as this, wrapped in plastic if you serve it the next day and decorate then.
- Decorate the cake top with the smoked cured salmon; you can spin them as roses. Cut the half lemon into wedges or round pieces and add some herbs as decoration. Add some cucumber slices.
Video
Notes
You can replace ¼ of the cream cheese in the filling with mayonnaise. Instead of capers, you can use pickles.
Cream cheese can be replaced with a plant-based version.
Prawns and roe can also be used as decoration
This stores 3 days in the fridge.
Nutrition
Calories: 334kcal
Tried this recipe?Let us know how it was!