This month, I’ve teamed up with Hovis to celebrate today’s launch of their innovative new Seed Sensations Chia Bread, which is itself a partnership with The Chia Co, the world’s largest producer of sustainably farmed Chia seed. To mark the occasion, I thought I’d create a piece of Scandinavian food art! The Swedish sandwich cake, or ‘Smörgåstårta’ as we unpronounceably call it, is one of the most traditional national dishes I can think of, which captures my heritage and at the same time honours the great British love of sandwiches! With culinary roots dating back hundreds of years, it’s a real statement piece, something to exhibit (and then eat) when guests come round – you can really let your creativity go wild! Traditionally it’s made up of an array of wonderful fresh fish (very healthy) and is smothered in mayonnaise (not so healthy). My alternative recipe here uses yoghurt and just a smidgeon of Organic Mayonnaise, which may sound bland but actually tastes superb! It also incorporates layers of the Chia Loaf as building blocks for the towering sandwich cake, as I am a bread fiend and actively embrace carbohydrates as part of my balanced macro approach to wellbeing! Click MORE to see the full recipe, along with a little video!
There really is no ‘right’ or ‘wrong’ when making this dish and you can include any ingredients. Being pescatarian, I’ve only used fish for protein in mine alongside other ingredients that I think make for interesting textures and flavours – crunchy chopped peppers in the tuna mix, crispy salad leaves next to the salmon with a sprinkle of lemon and dill, the crunch of the chia seeds, soft crayfish and smooth avocado, as well as an egg layer with a touch horseradish and mustard to name but a few of my suggested ingredients. To decorate the outside, I used rocket and dill but you could also use crispy salad leaves. It’s always such a beautiful surprise when you cut into the sandwich cake and are greeted by sumptuous layers of colour!
Together, Hovis and I have been trying to #SpreadTheChia throughout what might otherwise have been a bit of a dreary February with some prize draws and daily fun posts, so if you haven’t already, check out my Instagram (@fitnessontoast) to get involved in the ones coming next!
NB. I made my cake very tall by using 6 slices of Hovis Chia Loaf; the height brings with it structural difficulties like the Leaning Tower of Pisa, but I relish the challenge! The smarter, percentage option is to make the cake slightly shorter and thicker!
Serves 2-4
Ingredients:
6 slices of Hovis Chia Loaf
2 Eggs
100grams of Salmon
100grams of Crayfish
Handful of Fresh dill
½ a Cucumber
2 lemons Lemon
2 tins of Tuna
Salad cress
Fresh sprouts
½ Beetroot
100grams of Rocket
Low fat Greek yoghurt
Horseradish
Mustard
How to?
Start by preparing each layer individually.
- Tuna mix + cucumber
1 can of flaked tuna
1/4 finely chopped red onion
1 tbsp. lemon juice
1/4 pinch pepper
1/2 pepper
Chop the ingredients, and mix them together in a bowl!
- Egg mix
2 hard boiled Eggs
1 tsp. horseradish
1 tsp. Mustard
1 tsp. Manuka honey
Boil both eggs, wait for them to cool off and mash one egg into a bowl and add the other ingredients. With the remaining egg slice thinly.
½ Finely chopped Beetroot
1 tbs. Low-fat Greek yoghurt
Add the ingredients and mix into a bowl.
- Salmon + small pinch of finely chopped dill + crispy salad
Lay down a base layer of salad and top it off with neat smoked salmon and finely chopped dill.
- Avocado + Crayfish
Half an avocado
Enough crayfish to cover the toast
Slice the avocado and lay the crayfish on top.
Start Creating!!
- I personally like to pop every layer on a salad leaf as it makes it that extra bit lighter and crispier – a wonderful texture addition! Enjoy! x
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THIS POST INCLUDED A SPONSORED COLLABORATION WITH HOVIS. MY OPINIONS ARE GENUINE. FOR MORE ABOUT WHY I TAKE ON SUCH PROJECTS, PLEASE SEE MY DISCLOSURE PAGE HERE.
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