Cocktail sandwich cake

The recipe produces about 10 pastry pieces.

Preparation time: 40 min + 2 h for clotting


Oat or rye buttons
40 g melted butter
2 spring onions
200 g fresh horseradish cheese or dill fresh cheese
2 pieces of sand leaves
1/2 lemon (juice)
120 g cold smoked salmon
200 g Turkish yoghurt
1/2 teaspoon salt
1 tablespoon dill, fresh
1/2 teaspoon black pepper

For decoration:
Cold smoked salmon
Pea shoots
Fresh herbs


The diameter of the oat button is about 5cm, so it would be good for the pan to be the same size. For example, you can use small loose-bottomed pastry tins or yoghurt jars lined with baking paper are used.

  1. Prepare the filling first. Soak the gelatin leaves in cold water. Chop the spring onion and cold smoked salmon or blend in the food processor (or with a stick blender). Heat the lemon juice and add the soaked gelatin leaves.Mix the rest of the filling ingredients with the spring onion and salmon. Add chilled lemon juice and gelatin. Dispense the filling according to taste in the pans. A good amount is about 4 cm. Allow to clot for at least 2 hours or until the filling has clotted properly.
  1. Moisten or dip the oatmeal button in the melted butter. Place on top of the frozen filling and allow to soak in the refrigerator for at least another hour.
  2. Carefully undo the cake and garnish with cold smoked salmon, pea sprouts and fresh herbs, for example.

Products used in the recipe