Name: Savoury Swedish Sandwich Cake
Yield: Serves 6–8
Cuisine: Swedish
Ingredients: seaweed caviar (optional; see Cook’s Tip); cherry tomatoes; pickled beetroot; avocado; cucumber slices; 1 tablespoon nutritional yeast (this is deactivated yeast); 1 tablespoon plant mayonnaise (if you are using tofu); 20 g (¾ oz) chives, snipped, plus extra to garnish; juice of ½ lemon; capers; 2 tablespoons olive oil; pinch of salt and pepper; 1 cooked beetroot bulb, peeled and grated; handful of spinach leaves; plant feta; 500 g (1 lb 2 oz) tofu (I prefer organic) or plant cream cheese or mayonnaise; gherkins; smoked tofu (I prefer organic); 1 ripe avocado, peeled and sliced; juice of 1 lemon; 2 garlic cloves; 3 tablespoons tahini; 2 x 400 g (14 oz) tins of chickpeas, drained and rinsed; 1 loaf of sliced sandwich bread (gluten-free, if you prefer); 2 baby gem lettuce heads; lemon slices; 240 ml (8½ fl oz/1 cup) hot water

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Celebrate

By Bettina Campolucci Bordi

Published 2021

About

Growing up in Sweden this was my grandmother’s speciality. Traditionally made with seafood or charcuterie, this version is a celebration of plant-based fillings and toppings. It is ideal for people such as me who prefer savoury over sweet, but still want to feel that a lot of effort and love has gone into creating a brilliant savoury cake option.