Swedish Fish Cake

Ingredients

For the bread layer:

Fresh yeast 50 g

Water 500 ml

Salt 2 tsp

Corn syrup 1 tsp

Vegetable oil 2 tsp

Whole grain flour 165 g

Flour 450 g

For the fish mousse (böckling):

Smoked herring 400 g

Mayonnaise 100 ml

40% cream 100 ml

For the creamy filling:

Philadelphia cheese 300 g

Sour cream 300 ml

Salt 1 tsp

Ground white pepper 1.5 tsp

For the mustard sauce:

Sugar 1.5 tbsp

Dijon mustard 0.5 tbsp

Mustard 1.5 tbsp

Salt

Vegetable oil  100 ml

Additional:

Cold-smoked salmon 400 g

1 egg

1 cucumber

4 radishes

Romaine lettuce

Parsley

Butter

Mineral water

Bread layer: Dissolve yeast in water. Add salt, corn syrup, vegetable oil, and whole-wheat flour. Then add regular wheat flour. Knead the dough, place it in a bowl, cover, and let it rest for 45 minutes. Then shape the dough into a round cake.

Place in a greased baking pan with a removable bottom. Let it rest for 45 minutes. Preheat oven to 200°C. Bake for about 35 minutes. Remove from the oven, cover with a cloth, and let cool.

Fish mousse: Puree and blend all ingredients in a blender.

 Creamy layer: Thoroughly mix the cream cheese and sour cream. Season with salt and white pepper.

Mustard sauce: Make sure all ingredients are at room temperature. Mix the sugar and mustard. Add the olive oil. Season with salt. Refrigerate.