Smorgastarta, a typically Scandinavian sandwich cake, would be a fantastic showpiece for Boxing Day.
One wants simpler food after the belly stretching richness of the Christmas Day banquet, maybe sandwiches or the sharper, hotter tastes of foreign food. It’s a day to use up leftovers, turkey sandwiches, turkey curry!
This savoury ‘rainbow’ cake would be a great ‘carrier’ for leftovers. I’ve done this Smorgåstårta with traditionally Scandinavian ingredients such as smoked salmon, fish roe, fish roe paste from Kalles and pickled cucumbers. But do use up whatever is in your fridge!
My version is made out of Chorley Wood style sandwich bread, a nice slice of Warburtons or Kingsmill, which, though nutritionally deficient, can sometimes hit the spot.
This is also a very indulgent recipe, it’s far from low fat, I used shed-loads of butter.
- Whip up the butter in a food processor. I used unsalted butter and added Maldon’s salt.
- Use a rubber spatula to spread it, it won’t break the bread. (Sandwich bar trick that!)
|Top Left: the ‘crumb’ layer of cream cheese icing. Bottom Left: I did a hack by taping a small cross piping nozzle to a tube of Kalles caviar.|
- Shaped cucumber slices placed around the sides and top
- Piped Kalles fish paste
- Strips of spring onion
- Dill sprigs
- Strips of red pepper.
I love the look of this savory cake.
Now that's a cake!
Filing this for Easter lunch party 🙂
James: yeah it's a good one innit.