Finished smörgåstårta

Well, until we actually eat it I won't know if it turned out OK or not... I made a goo out of tuna, lemon, mayo, dill, a little sambal oelek, fresh ground black pepper and a tiny bit of salt. The second layer had a goo I made by pulsing together liver wurst and mayo. The topping is half mayo, half whipped cream, and the decorations you can see for yourself.

Looks OK, but we will see when I actually eat it if it is!

UPDATE: It was good, but I didn't like the American liver wurst, it has a too strong flavor, and is not at all like Swedish creamy "leverpastej" (which is more like a pate). Next time I will probably do the tuna filling in both layers, it came out really good, or maybe a ham filling instead.

Ken asked if we maybe could have this as an early lunch on Thanksgiving, and then eat the turkey dinner much later instead, so he must have really liked it! It is pretty easy to make, but it looks very festive, so it brightens up a Friday dinner for sure!