Päkakku Butty

Name: Päkakku Butty
Yield: 6 servings
Cuisine: British
Ingredients: 15 slices light rye bread (crust cut off and identical in size) or 1 loaf (crusts removed) and sliced horizontally into 5; Salt and pepper; For the first filling:; Skagenröra (see recipe below); 1 shallot or 1/4 red onion, finely chopped; 1 tbsp low fat crème fraiche; 1 tbsp light mayonnaise; Squeeze lemon juice; 1 tbsp finely chopped chives; 1 tbsp salmon roe (optional); 150 g prawns and/or crayfish tails, chopped; For the second filling:; 3 boiled eggs; 1 tbsp mayonnaise; 1 tbsp low fat crème fraiche; 1/8-1/4 tsp English mustard; For the third filling (optional):; 1 avocado; sprinkling lemon juice; pinch cayenne; For the fourth filling; 100 g smoked salmon, cut into bite sizes; 1 tbsp Philadelphia cream cheese; sprig dill, finely chopped; Decoration:; Shaved cucumber, whole prawns, salmon flowers, tomato and radish boats, diced spring onions, herb leaves, chives

Laura @FeelBetter

Milton Keynes, England

Päkakku means head cake in Finnish. A ‘butty’ derives from a buttered slice of bread and is a filled sandwich in the north of England.

The first recorded sandwich was by the famous rabbi, Hillel the Elder, who lived during the 1st century BCE. He started the Passover custom of sandwiching a mixture of chopped nuts, apples, spices, and wine between two matzohs to eat with bitter herbs. During the Middle Ages, thick blocks of coarse stale bread called trenchers were used in place of plates. Meats and other foods were piled on top of the bread that absorbed the juices, grease and sauce. At the end of the meal, one either ate the trenche or chucked it to the hounds.

In 1729 John Montagu became First Lord of the Admiralty and was patron to Captain James Cook who named the Hawaiian Islands after him. Montagu was a hardened gambler and usually gambled for hours at a time sometimes refusing to get up even for meals. It is said that he ordered his valet to bring him meat tucked between two pieces of bread. Because Montagu also happened to be the Fourth Earl of Sandwich, others began to order the same, a sandwich. His favourite being salt beef between two slices of toasted bread.

This posh sarnie is popular in the Nordics. There are some rules:
1. The fillings go together.
2. Lagom (not too much, not too little) when it comes to sauce
3. Skagenröra (prawn mayo) is a must
#ChristmasGift

Päkakku means head cake in Finnish. A ‘butty’ derives from a buttered slice of bread and is a filled sandwich in the north of England.

Laura @FeelBetter

Milton Keynes, England

Päkakku means head cake in Finnish. A ‘butty’ derives from a buttered slice of bread and is a filled sandwich in the north of England.

Saved

Ingredients

No cooking

6 servings

15 sliceslight rye bread (crust cut off and identical in size) or 1 loaf (crusts removed) and sliced horizontally into 5
Salt and pepper
For the first filling:
Skagenröra (see recipe below)
1shallot or 1/4 red onion, finely chopped
1 tbsplow fat crème fraiche
1 tbsplight mayonnaise
Squeezelemon juice
1 tbspfinely chopped chives
1 tbspsalmon roe (optional)
150 gprawns and/or crayfish tails, chopped
For the second filling:
3boiled eggs
1 tbspmayonnaise
1 tbsplow fat crème fraiche
1/8-1/4 tspEnglish mustard
For the third filling (optional):
1avocado
sprinkling lemon juice
pinchcayenne
For the fourth filling
100 gsmoked salmon, cut into bite sizes
1 tbspPhiladelphia cream cheese
sprigdill, finely chopped
Decoration:
Shaved cucumber, whole prawns, salmon flowers, tomato and radish boats, diced spring onions, herb leaves, chives

Saved

Steps

No cooking

1

In the first bowl, mix the Skagenröra ingredients together. In the second bowl, mix the egg, mayo creme fraiche and mustard. In the third bowl mash the avocado and stir in the lemon and cayenne. In the fourth bowl, whisk the cream cheese and fold in the salmon and dill. Season all the bowls.
2

Butter one side of all the slices of bread. Lay down three pieces of the buttered bread butting up to each other = rectangle. Spread the Skagenröra across the bread. Place a layer of buttered bread on top. Spread the egg mixture on and add another layer of buttered bread.
3

Spread the avocado mixture on top and again a layer of buttered bread. Spread the salmon on and top with the last layer of bread.
4

Whip up the cream cheese and mayo and spread very lightly over the 'cake'. The decoration should give a clue as to the contents. Chill in the fridge and serve slices with a green salad and a glass of Sav 1785.