Looking for a show-stopping appetizer that’s as easy to make as it is delicious? This elegant Salmon Sandwich Cake is an absolute winner! With its tender salmon filling and refreshing cucumber-dill cream, it disappears from any party table in a flash. It’s surprisingly simple to prepare, holds its shape beautifully, slices easily, and is convenient to store in the fridge. This “cake” is especially perfect for spring and summer gatherings, adding a touch of elegance to any celebration.
Ingredients:
For the Foundation:
- 15 slices of large white sandwich bread (crusts removed for a smoother finish, if you like)
For Moistening the Bread:
- 1/2 cup (100 ml) milk or a little lemon juice diluted with water
For the Creamy Salmon Filling:
- 7 oz (200 g) hot-smoked salmon (flaked, or you can substitute with baked salmon)
- 7 oz (200 g) cream cheese (with herbs or dill, or plain cream cheese with added fresh dill)
- 1 teaspoon horseradish (prepared horseradish or freshly grated)
- 1/2 cup (100 ml) thick Greek or Turkish yogurt
For the Refreshing Cucumber Tartare Layer:
- 5 oz (150 g) fresh cucumber
- 1/2 cup (100 ml) thick Greek or Turkish yogurt
- 7 oz (200 g) cream cheese (with garlic, or plain cream cheese with a pinch of garlic powder)
- 1/2 teaspoon ground black pepper
- 1 handful of finely chopped green onions (scallions)
For the Frosting-like Topping:
- 7 oz (200 g) plain cream cheese
- 1/2 cup (100 ml) thick Greek or Turkish yogurt
- 1 teaspoon lemon juice
For Garnishing (make it beautiful!):
- Thinly sliced smoked salmon (the kind used for rolls or bagels, perfect for making rosettes)
- Lemon wedges or slices
- Fresh dill sprigs or other fresh herbs
Preparation:
1. Prepare the Salmon Filling:
In a medium bowl, gently flake the hot-smoked salmon with a fork. Add the cream cheese, horseradish, and yogurt. Mix everything together until it’s wonderfully creamy and well combined.
2. Make the Refreshing Cucumber Tartare:
Finely grate the cucumber and squeeze out as much excess liquid as you can – this is key to prevent your cake from getting soggy! In another bowl, combine the squeezed cucumber with the yogurt, cream cheese, black pepper, and green onions. Stir until everything is nicely mixed.
3. Start Building Your Cake:
Lay out a large sheet of parchment paper on your counter. Arrange three slices of bread in a single row. Using a pastry brush, lightly moisten the bread with your milk or lemon water.
Spread half of the cucumber tartare mixture evenly over this first layer of bread.
4. The Next Layer:
For the next layer of bread, offset the slices so that the seams don’t line up with the previous layer (e.g., place half slices on the ends and a whole slice in the middle). Moisten the bread, then spread half of the salmon filling over it.
5. Repeat & Finish the Layers:
Continue layering: bread (offset again), then the remaining cucumber tartare, another layer of bread, and finally the remaining salmon filling. Finish with the last three slices of bread.
6. Let It Chill & Set:
Carefully wrap the entire sandwich cake snugly in the parchment paper, then place it inside a large plastic bag. Refrigerate it overnight (or for at least 4-6 hours) to allow the flavors to meld and the cake to firm up perfectly. This step is crucial for easy slicing!
7. Decorate Your Masterpiece:
The next day, unwrap the cake. If needed, gently trim the edges to make them neat. Now, prepare your “frosting”: In a bowl, whisk together the plain cream cheese, yogurt, and lemon juice until smooth and spreadable.
Generously spread this cream cheese mixture evenly over the top and sides of the entire cake, just like you would frost a regular cake.
Finally, get creative with your garnishes! Arrange delicate “roses” made from thinly sliced smoked salmon, artfully place lemon wedges, and scatter fresh dill sprigs or other herbs for a beautiful finish.
Your elegant Salmon Sandwich Cake is now ready to impress! Enjoy!
Chef’s Tip: This cake is incredibly adaptable! Feel free to swap the hot-smoked salmon for canned tuna, or add finely chopped hard-boiled eggs or grated carrots to the fillings for extra flavor and texture. It tastes best chilled and holds its shape beautifully on your serving table, making it perfect for entertaining!