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Smörgstårta med fisk/ Sandwich Cake (fish & prawn)
Nationality: Swedish
Type: Other
Added by: Eva King
Comment:This recipie won 1st price in a a recipe competition in a Swedish weekly magazine. I decided to try it, and it has since then been a favourite, both with us and several of our friends and relations. It is quite fiddly to prepare, but well worth the effort. Serve it in slices - just like a cake.
Ingredients:
- 8 slices white bread, sliced lengthwise -you could also use 4 slices of white & 4 slices of brown bread)( approx 22 cm long)
- 350 g cod fillets
- 1 large bunch of dill
- tsp salt
- 1 small finely chopped leek
- 7-10 radishes or 1 tin of asparagus (150g)
- 1 jar red lumpfish roe (60g)
- 3 (or 4) hard boiled eggs
- butter
Mixture for the filling-
- 75 ml mayonnaise
- 50-75 ml soured cream
- 1 Tbs chilli sauce
- 1 Tbs mild mustard
- 1 Tbs lemon juice
- tsp salt
- bunch finely chopped dill
Decoration-
- 300 g unpeeled prawns
- Soft cheese, type Philadelphia, (60-70g)
- 1 Tbs soured cream
- 1 Tbs lemon juice
- bunch dill (shredded lettuce)
Instructions:Peel the prawns to be used for the decoration. Keep the peel and store the prepared prawns in the fridge. Boil the prawn peel in 200 ml water for 10 mins. Stir every now and again.
Remove the peels and put 50 ml of the prawn stock to one side. Pour the remaining stock into a saucepan together with the dill and salt. Boil for 1 min, then add the cod and simmer until cooked (it does not take long).
Strain and mash the cod with the previously reserved stock, add some chopped dill and leave to cool.
Mix all the ingredients for the filling mixture. Mash and stir in one of the hard boiled eggs + one egg white (save the remaining egg + yolk for decoration). Stir in the finely chopped leek, chopped radishes or asparagus, the cod and the lumpfish roe.
Mix in more mayonaise if the mixture is too solid. Taste. Add more chilli sauce or lemon juice if required. Spread a thin layer of butter over the sliced bread. Put 2 slices next to each other, spread over 1/3 of the filling put another 2 slices on top in the other direction (it makes it more stable that way) & repeat until all the filling has been used.
It should be shaped like a cake. Cover with tin foil and leave it in a cold place for a couple of hours. To decorate: mix the cheese, soured cream and lemon juice and spread it over the cake (top & sides). Chop the remaining eggs. Decorate the cakes by laying the chopped eggs, dill and prawns in strips across the cake. Make sure the sides look tidy by sticking chopped dill to them or you could stick shredded lettuce or something similar to the sides.
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