Ingredients
17 total- 2 tbsp crispy onions, finely chopped
- 1 tbsp black sesame seeds
- 1.5 tbsp white sesame seeds
- 1 tbsp poppy seeds
- 0.5 tbsp sea salt flakes
- 800g sliced brown bread
- 500g cream cheese
- 2 lemons, zested
- 5 tbsp greek yoghurt
- 200g smoked salmon
- 0.5 red onion, thinly sliced
- 4 tbsp capers, drained
- 10g dill, plus extra sprigs to garnish
- 10 radishes, thinly sliced
- 2 large carrots, thinly sliced, plus a few ribbons to decorate
- 1 cucumber, halved lengthways, seeds scraped out and discarded, then thinly sliced, plus a few ribbons to decorate
- 1 handful watercress leaves
Method
5 stepsStep 1
To make the seasoning, combine the crispy onions, black and white sesame seeds, poppy seeds and sea salt flakes in a bowl; set aside. Line a 20 cm square tin with clingfilm. Place a third of the bread in the bottom to make a compact layer – cut to size if needed.
Step 2
In a bowl, whisk the cream cheese, lemon zest and yoghurt with lots of black pepper until smooth. Spread ¼ of the cream cheese mix over the bread in the tin, then top with the salmon in an even layer, ensuring it reaches the edges, followed by the red onion (reserve a few slices to decorate), capers and dill.
Step 3
Repeat with another layer of bread and ¼ of the cream cheese mix, then top with a layer each of radish (reserve a few slices to decorate), carrot and cucumber. Sprinkle over half the seasoning.
Step 4
Top with the remaining bread, cover with clingfilm and weigh down with a tray; chill for at least 20 mins to firm up.
Step 5
Transfer the cake onto a board. Using a spatula, spread the cake with the remaining cream cheese mix to completely cover the top and sides. Sprinkle with the remaining seasoning, then decorate with the reserved radish and onion slices, the cucumber and carrot ribbons and the extra dill. Arrange the watercress around the bottom of the cake. Chill for up to 4 hrs before serving in slices. Best eaten on the day of making.