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Adjust Servings:
Bread – 1 lb (450 g)
Avocados – 3
Trout – 10 ½ oz (300 g)
Scallions – 3 oz (85 g)
Horseradish Root – 9 oz (255 g)
Ground Black Pepper – to taste
Leek – 1 bunch
Herbs – to taste
Milk – 7 fl oz (210 ml)
Salmon – 5 ¼ oz (150 g)
Lemon Juice – 1 ⅔ fl oz (50 ml)
Garlic – 1 clove
Cream Cheese – 3 ½ oz (100 g)
White Pepper – to taste
Cucumbers – 1

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Sandwich Cake

Sandwich Cake

  • 40 min
  • Serves 8
  • Medium




Cooking is an art that has no bounds. Today, we will surprise you with an impressive and unique appetizer that looks truly grandiose. It will become a marvelous adornment of any festive table.

If you don’t mind making an effort to achieve a spectacular result, then this sandwich cake recipe is for you. Why yes, cakes can be not only sweet but also tender and savory like this Finnish dish. This unusual appetizer combines two types of fish, avocado, cream cheese, and fresh horseradish, so be ready for an unparalleled taste experience.



Peel avocados, remove the pits, cut them into pieces. Using a blender, grind avocados and scallions, add lemon juice and chopped garlic to the mixture and season with black pepper.


Cut salmon into small cubes (cold smoked salmon will work best). Add the fish to the avocado blend. The first filling is ready.


Grind smoked trout, leeks, and peeled horseradish root in a blender and add cream cheese to the mixture. Season the blend with white pepper and mix thoroughly. The second filling is ready.


Cut off the bread crusts. Use sliced rye bread for this dish. Make patterns in bread slices using a small cookie mold.


Cover a dish with cling film and arrange four bread slices in a row. Next, start layering the ingredients: a layer of avocado filling, bread, trout and horseradish filling, and so on. Moisten each bread layer with milk. Put a layer of rye bread on top and wrap the cake in cling film. The remaining filling will come in handy when decorating the cake.


Press the cake down with a small weight and leave it in the refrigerator for several hours or overnight to make sure it soaks through well.


Remove the film and turn the cake over onto a serving plate (the bread layer with cut out patterns must face upward).


To decorate, cut a cucumber into thin slices so that their length matches the height of the cake. A cheese slicer will work well for this purpose.


Spread the edges of the cake with the remaining filling and “glue” the cucumber slices to its walls. Garnish with greens.

Feel free to experiment with the ingredients of this sandwich cake. You can replace trout with a more budget-friendly mackerel. Be careful not to add too much salt, as the fish itself is quite salty. Try decorating with both cucumber and cheese slices — it will look beautiful. Enjoy your meal!


I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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