Inspired by classic Swedish savouries such as smörgåstårta (a sandwich ‘cake’, with bread for the layers), this is a total, utter mash-up, but absolutely delicious. To achieve the ‘red velvet’ look in the picture, you’ll need my homemade beetroot flatbreads; otherwise use a good dark rye bread or whatever you have to hand. The key thing is that the bread doesn’t have too many holes, otherwise the filling will fall through.
Red Caviar Sandwich Cakes
Makes 4 small cakes
about 12 slices of rye bread or 6 of my beetroot flatbreads
200g cooked shelled small prawns
½ a cucumber
zest of 1 lemon
250g cream cheese
½ a red onion, peeled and finely chopped
a handful of finely chopped fresh chives
4 tsp lumpfish caviar
Preheat the oven to 170C/fan 150C/gas 3.
Using an 8cm cookie cutter or template, stamp or cut out 12 rounds of bread (or flatbread). Place the crusts that remain from the cut-out pieces on a baking tray lined with baking paper and place in the oven for 15 minutes, or until dried out but not browned. Remove from the oven and leave to cool before blitzing in a blender or food processor to make chunky breadcrumbs. You can also roughly chop them with a knife.
Pat the prawns dry with a clean tea towel and roughly chop. Remove the seeds from the cucumber, discard, and chop the rest into small cubes. Put the prawns, cucumber, lemon zest, 1 tablespoon of the cream cheese, the red onion and the chives into a bowl. Stir together, then taste to see if it needs any salt.
Take one round of your bread, put a smudge of cream cheese on the base and place on a plate. Put a heaped tablespoon of the prawn mixture on the round, followed by 1 teaspoon of the lumpfish caviar. Repeat with another piece of bread and mixture. Finish with a final piece of bread on top. Repeat three times, to give you 4 small ‘cakes’ in total.
Beat the remaining cream cheese until it’s smooth and use it like icing to cover the ‘cakes’ on the sides and top, smoothing it with a palette knife as you go. Sprinkle the breadcrumbs on top of the ‘cakes’ and serve with a salad of your choice.
Recipe originally featured in The Daily Mail.
Recipe from my latest cookbook, The Little Swedish Kitchen. Order it on amazon now!