Savoury Sandwich Cake-Smorgastorta

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

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.

bread, egg, whipping cream, salmon, dill, spring onion, cayenne pepper, lemon juice, garnishing ideas, egg, cherry tomatoes, cucumber, lemon wedge, salmon

Taken from www.food.com/recipe/savoury-sandwich-cake-smorgastorta-363564 (may not work)