SAVOURY SANDWICH CAKE-SMORGASTORTA

Savoury Sandwich Cake-Smorgastorta image

Provided by mummamills

Time 40m

Yield 12 serving(s)

Number Of Ingredients 14

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
500 g peeled prawns
4 -6 hardboiled egg
cherry tomatoes
sliced cucumber
lemon wedge
smoked salmon

Steps:

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.