This version is luxurious, but you can easily make it less expensive by using less seafood — just add other things to the fillings and add a few prawns on top. It may look like a lot, but the cake is surprisingly simple to make. For 6-8 portions:


18 slices of bread (white, wholegrain, or dark)

Base cream:

2 1/2 dl (1 cup) mayonnaise
5 dl (2 cups) Greek yogurt
salt and white pepper

Cover cream:

1/4 of the base filling
200 gr (7 oz) cream cheese
1-2 tsp grated horseradish

Filling #1: Vegetables

1/4 of the base filling
100 gr (3 1/2 oz) raw or lightly steamed, cold asparagus (about 8-10 stems)
1/2 fennel bulb
2 1/2 dl (1 cup) arugula/rocket
2 tbsp chopped dill

Filling #2: Salmon and cucumber

1/4 of the base filling
125 gr (4 1/2 oz) smoked or cured salmon
1/3 cucumber
1 tsp Dijon mustard

Filling #3: Shrimps and egg

1/4 of the base filling
3 hard-boiled eggs
150 gr (5 1/3 oz) hand-peeled shrimps
1-2 tsp grated horseradish


Decorate however you like! These are suggestions, but you can easily use more or much less.

100 gr (3 1/2 oz) hand-peeled shrimps
100 gr (3 1/2 oz) smoked or cured salmon, in slices
3-4 raw or lightly steamed, cold asparagus stems
6 tsp red fish roe
1-2 tbsp chopped dill
1/2 lemon cut into slices
pea shoots or more dill for the sides


  1. Make the base filling: add mayonnaise and Greek yogurt to a large bowl and stir until it is evenly combined. Add salt and white pepper to taste. Take three more bowls, and add a quarter of base filling into each, saving a quarter in the first bowl.
  2. Make the cover cream: In the big bowl, add the cream cheese and stir well. Add 1-2 tsp horseradish. Stir, taste test, and adjust the seasoning.
  3. Make filling #1: Chop the asparagus, fennel, and arugula finely. Chop the dill. Stir it into one of the bowls. Taste test and see if you want to add more salt and pepper (or any other seasoning).
  4. Make filling #2: Roughly grate the cucumber, take it in your hands and squeeze out as much liquid as you can (you can save the liquid for flavoring your table water). Chop the salmon into small pieces. Add the cucumber, salmon, and mustard into one of the base filling bowls and stir. Taste test and adjust the seasoning.
  5. Make filling #3: Make sure the eggs are hard-boiled and cold. Chop the eggs (I go for a medium/fine chop). Chop the shrimps. Add the eggs, shrimps, and horseradish to one of the base filling bowls and stir. Taste test and adjust the seasoning.
  6. Assemble: Cut off the edges or crust of the bread. Cut six of the slices into half.
  7. Layer 1: Place three whole slices of bread into a tall rectangle. Add three half slices on the side, so the rectangle becomes wider. Make sure the bread slices are close to each other. Spread filling #1 evenly over them — try not to go over the edges.
  8. Layer 2: Remember how you put the first slices? Ideally, you want to create an overlapping pattern. Place the three whole slices on the side of the half ones, and the half slices on the side of the whole slices. Spread filling #2 evenly over them. Again, try not to go outside the edges too much.
  9. Layer 3: To continue overlapping, you’ll place the next three whole and three half bread slices as you did for the bottom layer. Spread filling #3 over the bread, still avoiding going over the edges.
  10. Top layer: Add the last three whole and three half bread slices as you did in layer #2. Spread the cover cream all over the cake’s top and sides.
  11. You can prepare until here the day before, and then decorate the day after. Ideally, you don’t want to decorate the cake much longer than a couple of hours before eating it.
  12. Decorate: Decorate the sandwich cake however you like. Ta-dah, your sandwich cake is ready!

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