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Savoury Sandwich Cake-Smorgastorta

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“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.”

Ingredients Nutrition


  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.

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