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Smörgåstårta, click for larger picture.
10-12 servings

2 round swedish "tea-cakes" 
(25 cm diameter), or other favourite slightly 
sweeted round bread. 

1 kg salmon, fresh or frozen
1 1/2 dl double cream
2 dl sour cream
1 1/2 dl mayonnaise 
2 msk chilisauce
1 dl finely chopped dill
1/2 tsp salt
1/4 tsp white pepper, grained
1/4 tsp powder of paprika, 
8 leaves of gelatine or other similar
gel(jelly)-making preparate 

1/2 kg salmon, fresh or frozen
3 dl fish-stock 
4 leaves of gelatin or other similar 
gel(jelly)-making preparate
1.(Defrost the salmon if frozen.) 
Cut 11/2 kg salmon into 2-3 cm thick slices. 
Boil in salted water with dill, apprx 6-8 minutes. 
Let it cool in it´s stock. 
Take away 5-6 fine slices for the garnishing.

2. Make the salmonmousse: remove the bones and 
split the rest of the salmon into small pieces. 
Whip the cream. Add sour-cream and mayjonnaise. 
Mix with the salmonpieces and add chilisauce, dill, 
salt, whitepepper and powder of paprika (peppers). 
Make the gel: Put 8 leaves of gelatine in cold water 
for 10 min. Squeeze out the water and dissolve them on 
low heat. Add the cream-mix. 

3. Garnish: Dissolve 4 leaves of gelatine in hot 
fish-stock. Let it cool. Pour 1/3 of the stock in a 
round cake-pan (25 cm diam.) Place the pan cold until
the gelatine turned into jelly. 
Place the salmon-slices in pattern on top of the gel, 
garnish with dill and lemon. Pour the rest of the stock 
on top and let it cool. 

4. Put half of the mousse in the pan, add white bread 
and the rest of the mousse. Finish with another round 
of white bread.

5. Quickly dip the pan in hot water before you turn it 
upside down, or the gel might stick to the pan. 


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