Inspired by classic Swedish savouries such as smörgåstårta (a sandwich ‘cake’, with bread for the layers), this caviar sandwich cake is a total, utter mash-up, but absolutely delicious. To achieve the ‘red velvet’ look in the picture, you’ll need my homemade beetroot flatbreads; otherwise use a good dark rye bread or whatever you have to hand. The key thing is that the bread doesn’t have too many holes, otherwise the filling will fall through.
MAKES 4 SMALL ‘CAKES’
about 12 slices of rye bread or 6 of my beetroot flatbreads (see below)
200g cooked shelled small prawns
½ a cucumber
zest of 1 lemon
250g cream cheese
½ a red onion, peeled and finely chopped
a handful of finely chopped fresh chives
4 tsp lumpfish caviar
1. Preheat the oven to 170C/fan 150C/gas 3. Using an 8cm cookie cutter or template, stamp or cut out 12 rounds of bread. Place the crusts that remain from the cut-out pieces on a baking tray lined with baking paper and place in the oven for 15 minutes, or until dried out but not browned. Remove from the oven and leave to cool before blitzing in a blender or food processor to make chunky breadcrumbs. You can also roughly chop them with a knife.
2. Pat the prawns dry with a clean tea towel and roughly chop. Remove the seeds from the cucumber, discard, and chop the rest into small cubes. Put the prawns, cucumber, lemon zest,
1 tablespoon of the cream cheese, the red onion and the chives into a bowl. Stir together, then taste to see if it needs any salt.
3. Take one round of your bread, put a smudge of cream cheese on the base and place on a plate. Put a heaped tablespoon of the prawn mixture on the round, followed by 1 teaspoon of the lumpfish caviar. Repeat with another piece of bread and mixture. Finish with a final piece of bread on top. Repeat three times, to give you 4 small ‘cakes’ in total.
4. Beat the remaining cream cheese until it’s smooth and use it like icing to cover the ‘cakes’ on the sides and top, smoothing it with a palette knife as you go. Sprinkle the breadcrumbs on top of the ‘cakes’ and serve with a salad of your choice.
FOR THE BEETROOT FLATBREADS
Combine 190g strong bread or pizza flour, 60g rye flour, 3.5g (1 heaped tsp) instant dry yeast, 1 tsp fine sea salt and 1 tsp fennel seeds in a large bowl. Put 110g beetroot juice, 40g sour cream and 1 tbsp runny honey in another bowl and mix until smooth. Add to the dry ingredients and use a wooden spoon and then your hands to bring together into a soft, slightly wet dough. Turn out on to a lightly floured surface and knead for 5 minutes, or until it is smooth, elastic and springs back when pushed with your finger.
Brush a medium bowl with 2 tbsp melted butter to grease it, then add the dough and turn to coat in the butter. Cover the bowl with cling film and place in a warm, draught-free place for 1–1½ hours or until doubled in size.
Line a large baking tray with baking paper.
On a lightly floured surface, divide the dough into 6 equal pieces. Knead each slightly and roll into a ball. Use a lightly floured rolling pin (or a traditional Swedish flatbread roller) to roll out each ball into an 8mm-thick round. Sprinkle more fennel seeds on top if you like, rolling them into the dough. Place on the baking tray, cover with a clean, damp tea towel and set aside for 30 minutes.
Preheat the oven to 190°C /fan 170°C/gas 5. Prick each round all over with a fork, brush with egg wash made from 1 egg, beaten and bake for 15 minutes until lightly coloured, but not browned. Remove from the oven and wrap in a clean tea towel to keep warm.
TOP TIP Keep the dough as sticky as it’s possible to work with, for a moister bread. But if it’s too wet, sprinkle in a little extra rye flour, a bit at a time.
GET AHEAD These freeze well, if frozen on the day of baking. Bundle them up with baking paper between each one and wrap in cling film or a sandwich bag.
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