Tuna Sandwich Savory Cake Swedish Smörgåstårta

Tuna Sandwich Savory Cake (Swedish Smörgåstårta)

Tuna Sandwich Savory Cake (Swedish Smörgåstårta)

 2 hours 45 minutes

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Details

Serving Size: 16
Weight Watchers: 5 Points

Cuisine

Nordic
Scandinavian
European
antipasti
starter
snack
appetizer
antipasto
hor d'oeuvre

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Ingredients

350g Canned Tuna
150g Mayonnaise
100g Sour Cream
60g Sweet Corn
2 Hard Boiled Eggs
Spring Onion
Salt and Pepper to taste
Fresh Parsley
16 slices sandwich bread
60g shredded cheese
6 Small Tomatoes
1 Small Cucumber
1 lemon
3 sprigs fresh dill

Instructions

In a food processor blend tuna, sweetcorn, mayonnaise, sour cream, hard-boiled eggs, salt and pepper. Process until smooth.Wash and finely chop parsley.On a serving tray (or a square cake board) layer 4 slices of toast bread (crust removed) to create a square.

Spread a few (3-

heaped table spoons of the tuna mix over the bread and spread around evenly.

Sprinkle some parsley over the spread and cover with bread. Repeat the process until you have used all bread slices (and used all the tuna mix).Keep it in the fridge for several hours (at least 2 but for best results overnight).The following day, mix sour cream with mayonnaise and cover the cake using a spatula.

Sprinkle with grated cheese and chopped spring onion (the green parts only).Thinly slice the cucumber, tomatoes, and lemon. Decorate your cake with these and some dill sprigs.Keep in the fridge prior to serving!

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