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Sisu Gala Night - Grand Finale of the Centenary Year’s Celebrations

December 11, 2017

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February 8, 2017

(By Marita Joutjärvi & Helena Saine-Laitinen)

10–15 portions


(Photo by Marica Salokangas)




Approximately 400 g bread (sweet bread like German pumpernickel and/or white toast)


For brushing

½ dl cooking oil

½ dl vegetable broth

2 tablespoons real lemon juice

1 tablespoon mustard

1 teaspoon of sugar

½ teaspoon of salt


Egg filling

8 hard-boiled eggs (10 min.). 6 eggs finely chopped and 2 for decoration.

1 ¼ dl crème fraiche

75 g chopped leek or spring onion

¾ tablespoon salt

¾ tablespoon black pepper


Smoked vendace filling

2 jars (à 210/170 g) smoked vendace (drained). Instead of smoked vendace you can use smoked salmon or tuna.

1 ¼ dl mayonnaise

4 tablespoons chopped fresh dill

¼ dl sweet chili sauce

1 tablespoon lemon juice

Pinch of salt



1 1/2 dl mayonnaise

1 1/2 dl crème fraiche

2–3 dl chopped fresh herbs (dill, chives, parsley)

Couple of smoked vendaces

2 boiled eggs

½ lemon sliced


Blend in all the ingredients for the moisturizing liquid. Mix the ingredients of both fillings in separate bowls. NOTE! Save two eggs and six smoked vendaces to decorate the cake.

Spread a long piece of greaseproof paper on the table. Later you can wrap the cake into it.

Trim away the crust of the bread with a knife. If you have a tin loaf baked bread, cut the bread with a serrated knife into four or five horizontal slices to form the cake base.

Start building the cake from the bottom layer. Brush a fifth of the oil-broth on to the first bread layer. On top of that, spread half of the egg filling. Lay another bread layer on top, brush it and spread half of the fish filling on it.


Make another layer with egg filling, and then add a layer of smoked vendace filling. Brush the last layer of bread with oil-broth mixture and lay it on top of the cake. Roll the baking paper around the cake tightly, and place it in a plastic bag.


Put something flat of top of the cake (for example a chopping board), and let the cake stand overnight in the fridge.


Mix the mayonnaise and crème fraiche together. Spread it on the sides and on top of the cake with a spatula. Mix together the chopped herbs and press the mixture on the sides.

Decorate the surface of the cake with smoked vandace, egg wedges and lemon slices.



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