Festive sandwich cake

• 3 tins (720 g) smoked vendace /perch/roach in oil
• 200 regular cream cheese
• 1 onion, finely chopped
• ½ single clove garlic
• Fresh thyme, finely chopped
• 2 tbsp mustard
• Freshly ground black pepper
• 1/3 fresh chili, finely chopped
• ½ loaf of malted bread
• Baby lettuce leaves and fish roe, to garnish

Slice the loaf lengthwise into thin slices. Grind the fish into coarse paste in a food processor. Add the other ingredients and mix. Check the flavour.

Assemble the sandwich cake by spreading fish paste on the bread slices so that the first layer is bread, then filling, then another layer of bread, then filling, and then bread for the top layer. Allow to settle in the fridge for 24 hours before cutting into servings. Decorate with baby lettuce leaves and fish roe.

Serve as a starter for a winter’s day dinner.

More recipes

[pt_view id=”95926fc39l”]