Smoked salmon sandwich cake

Ingredients

• 5round Swedish-style breads
• 4 slices (about 180 g)smoked salmon
• 1/4cucumber
• 1/2avocado
• 6Carrés frais fresh-cheese squares
• 100 gfromage blanc
• A few leavescoriander
• 1/2 teaspoonground ginger
• 1 teaspoonlemon juice
• 1/2 teaspoonsalt
• 225 gPhiladelphia cream cheese
• 30 gdouble cream
• A fewcherry tomatoes
• A fewpink radishes
• 6green asparagus spears

Instructions

1. 1

   Mix the filling

   Stir together the Carrés frais, fromage blanc, finely chopped coriander, ground ginger, lemon juice and salt.

2. 2

   Spread the breads

   Spread the mixture over one side of each of the 5 Swedish-style breads.

3. 3

   Layer cucumber

   Cut the cucumber into thin slices and arrange them on one bread.

4. 4

   Add the salmon

   Place 2 slices of smoked salmon on another bread, then stack it on top of the cucumber layer.

5. 5

   Add the avocado

   Roughly mash the half avocado and spread it over a third bread. Stack this on the layers already assembled.

6. 6

   Layer more salmon

   Place the 2 remaining slices of smoked salmon on a fourth bread, then stack it on top.

7. 7

   Close the cake

   Place the fifth bread on top, spread side facing down.

8. 8

   Chill briefly

   Set the layered sandwich cake aside in the fridge.

9. 9

   Mix the coating

   Mix the Philadelphia with the cream until smooth and evenly combined.

10. 10

    Coat the cake

    Spread the mixture over the top and sides of the sandwich cake, smoothing it with a spatula.

11. 11

    Prepare asparagus

    Trim the ends from the asparagus and halve the spears lengthways. Use a mandoline to cut them into slices.

12. 12

    Decorate the sides

    Arrange the asparagus slices around the sides of the sandwich cake.

13. 13

    Add the garnish

    Arrange the cherry tomatoes and radishes on top of the cake.

14. 14

    Chill before serving

    Refrigerate for at least 1 hour before serving.

What is a smoked salmon sandwich cake?

A sandwich cake is a savoury stack of bread and fillings finished with a smooth outer coating and decorated like a celebration cake. This French-style version brings together smoked salmon, crisp vegetables and a tangy, herby cheese filling.

The layers make it easy to portion at a shared meal, while the cream-cheese finish holds the asparagus and fresh garnish in place.

Nutrition and macros by portion

The nutrition label shows one serving as written: 340 calories, 16g protein, 25g carbs, 19g fat.

The breads provide most of the carbohydrates, while the smoked salmon and cheeses contribute protein. The cream cheese, cream, avocado and salmon also supply much of the fat; serve a wedge with a generous green salad or extra vegetables to balance the plate.

The layered filling

Cheese mixture: Carrés frais and fromage blanc make a soft spread that carries the coriander, ginger, lemon and salt through the layers.

Separate layers: Cucumber, salmon and avocado each have their own place in the stack, so their flavours and textures remain distinct.

Building a stable stack

Spread evenly: Cover each bread with a thin, consistent layer of filling, including the top bread, which is placed spread-side down.

Stack gently: Line up the rounds as you build the cake and avoid pressing hard, which could squeeze the filling out at the sides.

Getting a smooth coating

Mix thoroughly: Combine the Philadelphia and cream until no streaks remain before spreading it over the cake.

Use a spatula: Smooth the top first, then work around the sides. The coating gives the asparagus slices a surface to cling to.

Preparing the asparagus

Trim and halve: Remove the woody ends and cut the spears lengthways before slicing them thinly with a mandoline.

Handle carefully: A mandoline blade is very sharp, so use its guard if available and keep fingers clear as you slice.

Chilling and serving

First chill: The assembled stack is set aside in the fridge before it is coated and decorated.

Final chill: Allow at least 1 hour in the fridge after decorating, as directed, before serving. This makes the cake easier to cut and gives the layers time to settle.

What to serve with it

Fresh sides: A green salad or extra sliced vegetables complement the creamy layers without making the meal feel too heavy.

Buffet portions: Serve in wedges and add a few more cherry tomatoes or radishes alongside for a simple shared lunch spread.

Recipe notes & tips

• Chop the coriander finely so it spreads evenly through the cheese mixture.
• Slice the cucumber thinly so the layers sit flat.
• Mash the avocado roughly rather than turning it into a purée.
• Spread the filling to the edges of each bread for an even stack.
• Smooth the coating before adding the asparagus, tomatoes and radishes.
• Use a sharp knife to cut neat wedges when serving.

Variations

• Add dill: Swap the coriander for finely chopped dill for a different herb flavour.
• Use lemon zest: Add a little finely grated zest to the filling for a brighter citrus note.
• Change the garnish: Decorate with thin cucumber ribbons instead of asparagus.
• Add capers: Scatter a few capers over the salmon layers for a salty, tangy accent.
• Make individual portions: Assemble smaller stacks with mini round breads and adjust the garnish to suit.

Common mistakes to avoid

• Thick cucumber slices: They can make the layers uneven; slice the cucumber thinly.
• Uneven filling: Thick patches can cause the stack to slip; spread the mixture consistently.
• Over-mashing the avocado: A smooth purée can become slippery; mash it roughly.
• Lumpy coating: Philadelphia that is not fully mixed with the cream is harder to spread; stir until smooth.
• Thick asparagus slices: They may not sit neatly around the sides; slice the spears thinly lengthways.
• Skipping the final chill: The cake may be harder to portion; refrigerate it for at least 1 hour before serving.

How to store

Cover and refrigerate leftovers, then eat within 1–2 days. Serve chilled; reheating is not suitable for this layered, cream-coated sandwich cake.

Frequently asked questions