A fun and different way to prepare and eat the world's best dish - sandwich cake. Easy to transport and with minimal decorations.
| Servings | 1 Portions |
| Tags | Egg | Fish | LunchBox | Main Course | Party Food | Seafood | Swedish |
| Allergens | Eggs, Fish, Milk, Shellfish, Wheat |
| Rest Time | 1440 min |
| Cook Time | 15 min |
One evening I was surfing around the internet as usual and in my Facebook feed this post (Smörgåstårtans vänner | Smörgåstårta "to go" in a jar) rolled by, which immediately made me curious. Partly because it looked fun, but also because it felt like it could be practical for future excursions. So of course I got started right away, adapting my previous sandwich cake with salmon and shrimp recipe to fit in a jar that I was planning to take with me on an excursion in the forest. I have to say that it turned out really good and gave me a little bit of luxury out in nature on a weekdat!
Just like all other sensible people, I appreciate a good sandwich cake every now and then. My absolute favorite contains salmon, shrimp, crayfish, eggs and lumpfish roe, but most variations are fine. What can be problematic, however, is that it often involves a significant investment in time and money, and that it often results in quite large cakes that then need to be eaten up a bit fast as they otherwise become old and stale in the fridge. Personally, I am not particularly happy with the "cover" of mayonnaise/cream cheese that coats the cake. Decorations is also something that I want to minimize or avoid as it also goes bad in the fridge in a short time. This recipe is for a single (quite large) portion that will keep in the fridge for a while and focus on the tastiest part of the sandwich cake.
As I live alone, the portion packaging was actually a big plus with this method. I made 2, left one in the fridge for an extra day and had 2 luxurious lunches in a row without feeling any stress about having to eat everything before it got stale in the fridge.
I chose to add a few extra shrimp, some salmon, eggs and red onion for decoration, but next time I'll probably not going to do that. It was mostly for the pictures, but I can imagine that if you make several jars with different contents, you want to have a quick way to identify which jar contains what. Sometimes the mixtures can look quite similar, so it might make sense to have an easy way to identify which jar contains which sandwich cake.
I must admit I was skeptical at first, but it actually turned out really well! Just make sure to bring a spoon to dig into the jar with and you'll have a luxurious picnic with minimal fuss.
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Ingredients
Directions
- Finely chop the shrimp, the boiled egg, the smoked salmon and the red onion.
- Combine the 3 different mixtures separately.
- Start with the shrimp mixture at the bottom of the jar.
- Cut off the edges of the bread and press a slice into the jar.
- Then add the egg mixture to the jar. Then another slice of bread followed by the salmon mixture.
- Finish with a last piece of bread.
- Close the jar and store in the refrigerator for about 24 hours. Yes, it is important that it stays in the refrigerator for a day.
- Finish with lumpfish roe, dill and possibly more decoration such as shrimp, salmon, red onion, egg and lemon.
- Eat with a spoon and enjoy!
Nutrition Facts*
| Total | Serving | 100 g | |
|---|---|---|---|
| Energy | 963.82 kcal | 963.82 kcal | 289 kcal |
| Carbohydrates | 52.89 g | 52.89 g | 15.86 g |
| Fat | 49.02 g | 49.02 g | 14.70 g |
| Protein | 33.38 g | 33.38 g | 10.01 g |
| Sugar | 6.24 g | 6.24 g | 1.87 g |
| Salt | 4.57 g | 4.57 g | 1.37 g |
* The nutritional information provided is approximated and calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
