Swedish Sandwich Cake
Makes 4 individual cakes
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16 slices of bread
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200gram container smoked trout dip (or your favourite dip)
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1/2 cup mayonnaise
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4 slices Jarlsberg cheese
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16 slices ham
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4 large slices smoked salmon
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1 bunch radishes, washed and thinly sliced
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2 cherry tomatoes
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1 lebanese cucumber
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Pomegranate seeds for decoration (I used Royal Pom pomegranates)
You will also need a round cookie cutter and a vegetable peeler
_Pac man in cheese! _
Step 1 - Use cookie cutter to cut out circles from bread. Cut out circles from Jarlsberg cheese, ham and smoked salmon (and eat the rest of course-chef's treat! ;) ). Spread one layer with mayonnaise and then place a piece of cheese on it. Place another round of bread on top of this and spread it with mayonnaise and then place 2 circles of ham on it. Then top with another round of bread and spread this with mayonnaise and then place a circle of smoked salmon on it. Then top with the fourth round of bread.
See, it doesn't have to be particularly neat ;)
Step 2 - Now spread some of the dip on and around the sandwich tower. It's like icing a cake but you don't have to get the sides as perfect as you'll be wrapping the cucumber strips around them. Take the cucumber and a vegetable peeler and peel some strips lengthwise down the cucumber. You'll discard the first 2 or 3 strips as they will be just the skin and they'll be too small. Then using the dip as an adhesive, wrap the cucumber strips around the cake.
Step 3 - Cut the cherry tomato in half-I did it using a zig zag pattern with a small, sharp knife. Then fan radish discs around the outside of the top of the cake and place cherry tomato in the centre. Then place pomegranate seeds around tomato-you might wonder if I had lost my mind when suggesting this when you get to your 6th pomegranate seed so please feel free to leave these off if it feels all too fiddly.