Petit Sandwich Cake
8 slices dark whole grain bread
4 slices white bread for toasting
200 g (7 oz) european crayfish tails
250 g (9 oz) hotsmoked salmon or arctic char
100 g (3.5 oz) coldsmoked salmon
1 tablespoon creamy sour milk
2 tablespoons crème fraiche
200 ml (7 fl oz) mayonnaise
1 tablespoon lemon juice
Chop the crayfish tails and dill. Add the crème fraiche and the creamy sour milk. Mix and taste. Chop the chives finely and flake the hotsmoked salmon with a fork. Add the mayonnaise and the lemon juice to the salmon and chives. Mix and taste.
Cut the slices of bread into circles using a timbale. Place a slice of whole grain brown bread at the bottom of the timbale. Add a layer of approximately 1 cm (0.4 inch) of the salmon-mayonnaise mix. In order that the light fish and crayfish pastes will distinguish colourwise from the bread, the middle slice of bread should also be a rye one.
Spread crayfish paste on the middle slice of bread. Add a slice of white bread. Press the cake out of the timbale. Cover the top-most slice of bread with a thin layer of mayonnaise. Decorate with coldsmoked salmon and dill.
Pairs Well With
A sandwich cake loaf is very commonly used in Scandinavia. However, other than at graduation, birthday and other big parties it is almost never served. This is probably due to the fact that a cake loaf is cumbersome to make and to prepare it for a smaller group is not considered worthwhile. This recipe gives you an alternative: a petite sandwich cake is quick to make and a superb appetizer considering its size.