Lohipesto Nakuvoileipäkakku
recipe

A delicious salmon pesto sandwich cake, perfect for summer celebrations with its fresh flavor combinations and beautiful appearance.
Preparation Time: 30 minutes + 2 hours chilling
Serving Size: 8-10

Ingredients:

- 1 pack (400 g) rye bread
- 200 g smoked salmon
- 150 g cream cheese
- 1 dl pesto
- 1 dl peas (fresh or frozen)
- 1 dl sour cream
- Juice of 1 lemon
- Fresh dill for garnish
- Salt and pepper to taste

Instructions:

1. Start by slicing the rye bread into pieces.
2. In a bowl, mix cream cheese, pesto, sour cream, and lemon juice. Season with salt and pepper.
3. Place the first slice of bread on a serving platter and spread a layer of the salmon mixture on top.
4. Add the next slice of bread and repeat the layering process until all ingredients are used. Finish with the top slice of bread.
5. Cover the cake with plastic wrap and refrigerate for at least two hours.
6. Before serving, garnish the cake with fresh dill and peas.
Nutritional Information (per serving):
- Energy: 250 kcal
- Protein: 10 g
- Carbohydrates: 30 g
- Fat: 10 g
- Fiber: 3 g

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