Ingredients

Method

For the savoury cream cheese icing:
• 200 g butter, softened
• 500 g cream cheese, softened
• 10 g chives, finely chopped
• 10 g parsley, finely chopped
• 1 lemon, zested
• 1 T lemon juice
• salt, to taste
• 16 slices Woolworths honey-and-oat bread
• 400–500 g smoked salmon
• 1 large cucumber, peeled into ribbons
• 2–3 Woolworths rainbow carrots, shaved into ribbons
• caperberries, to garnish
• 2 T capers, to garnish
• fresh dill fronds, to garnish

Method

Ingredients

1. To make the icing, beat the butter and cream cheese until smooth, light and fluffy. Add the remaining ingredients and mix until fully combined – it should be creamy and spreadable.

2. Arrange 4 slices of bread side by side on a platter. Spread a generous layer of the savoury icing onto each slice, then top with smoked salmon.

3. Add 4 more slices of bread. Spread with icing and top with cucumber ribbons, followed by another layer of salmon.

4. Add 4 more slices of bread. Spread with more icing and add more salmon (or cucumber if preferred).

5. Finish with the final 4 slices of bread. Spread a thin layer of icing over the top to seal the crumbs.

6. Spoon the remaining icing into a piping bag fitted with a round nozzle. Pipe irregular dots all over the top and sides of the cake for a playful textured look.

7. Scatter the top with dill fronds, rainbow carrot ribbons, caperberries and capers. Chill until firm and slice like a cake to serve.

Cook’s note: For extra punch, fold chopped cornichons or a teaspoon of Dijon mustard into the icing. The cake slices neatly once chilled.

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Videographer: Barry de Villiers
Photographer: Shavan Rahim
Food Assistant: Bianca Jones