This Scandinavian favourite translates as sandwich cake, and is a pretty savoury snack made with horseradish cream and quick cured salmon.

Rachel Khoo

Rachel Khoo's Kitchen Notebook: Cosmopolitan Cook

BBC Lifestyle


Quick cured salmon:

• 35g coarse salt
• 35g sugar
• 1 tsp juniper berries
• 1 small raw beetroot, peeled and roughly chopped
• 150g very fresh skinned salmon, sliced into thin slivers

Sandwich filling and topping:

• 150ml whipping cream
• 1½ tbsp horseradish sauce
• 4 slices Swedish flatbreads, or good quality sliced white bread, crusts taken off
• 1 large cucumber
• 1 pickled beetroot, very thinly sliced into rounds
• 1 unwaxed lemon, very thinly sliced
• 2 tbsp salmon roe
• a few sprigs of dill

Preparation method

Quick cured salmon:

  1. Measure out the salt, sugar and juniper berries into a pan. Add the raw beetroot to the pan along with 250ml/8fl oz water. Bring to the boil, simmer to dissolve the sugar and salt, leave to cool until it reaches room temperature then place in the fridge to chill.
  2. Finely slice the salmon into thin slivers. Drop into the brine for four minutes and remove, drain and pat dry with kitchen roll. Discard the brine. Set aside while you assemble the sandwich.

Sandwich filling and topping:

  1. Whisk the whipping cream to firmish peaks. Fold in the horseradish cream with some seasoning. Assemble the sandwich four slices of bread at a time. Thinly spread each slice with some of the cream, then place each one on top of the other.
  2. Make cucumber ribbons from two sides of the cucumber. Take a vegetable peeler and peel thin ribbons, discard the outside first one and don’t use the seeded part. You need four perfect ones.
  3. With a melon baller, make around 30-35 balls of cucumber from the other two sides of cucumber, discarding the middle seeded part of the cucumber.
  4. Spread the rest of the cream around the outside edges and top (like icing a cake), then delicately place the cucumber ribbons around the edges of the sandwich cake.
  5. Now decorate the top (make sure it is nice and smooth with a palette knife). Do a frame of cucumber balls around the edge of the cake on the top then twist the pieces of salmon around one finger to make a rose shape. Dot these around all over the top of the cake, along with slices of the pickled beetroot, the lemon slivers and sprigs of dill. Dot the salmon roe around. Chill until ready to serve, up to three hours.