• 27 slices bread , crusts removed
  • 300 ml egg based mayonnaise
  • 200 ml whipping cream
  • 420 g salmon or 420 g tuna
  • chopped dill , to taste
  • 1/2 cup finely chopped spring onion
  • 1 pinch cayenne pepper
  • squeeze lemon juice
  • Garnishing ideas
  • 500 g peeled prawns
  • 4 -6 hardboiled egg
  • cherry tomatoes
  • sliced cucumber
  • lemon wedge
  • smoked salmon
  • 1 whip the cream until stiff, then fold thru the mayonnaise. (I used my whisk for both).
  • 2 set aside 1/3 of this mixture.
  • 3 Drain your fish and pick out all the bones etc.
  • 4 Combine with the 2/3 cream mix, adding your onions and dill, cayenne and lemon juice. salt and pepper optional.
  • 5 On a sturdy platter, (or a biscuit tray covered in baking paper) lay out 9 slices of crustless bread. If you slices are realy big, use 6 slices, and 3 X 1/2 slices, laying them out to form the base of the “cake”.
  • 6 spread half the mixture over the bread.
  • 7 top with 9 more slices.
  • 8 cover evenly with the rest of your mixture and top with the last 9 slices of bread.
  • 9 Press it down with your hand to get an even top.
  • 10 Using the saved 1/3 of the cream mixture, spread over the top and sides of the cake.
  • 11 refrigerate overnight.
  • 12 garnish!
  • 13 there are no rules to garnishing, a row of egg slices, then some chopped cherry tomaoes, then a band of fresh chopped parsley. You can slice the smoked salmon and do a criss-cross design. Use the cucumber around the sides of the cake. Slice thinly and press against the sides.