Zweedse Sandwichtaart (Smörgåstårta)

Boil water in a saucepan, add the eggs and cook for 8 minutes for hard-boiled eggs. Drain, cool under cold water, and peel them.

Meanwhile, finely chop the bieslook. Wash the lemon, zest the yellow skin and squeeze the juice out.

Slice the cucumber lengthwise into thin strips using a vegetable peeler.

Mash the boiled eggs with a fork into small pieces. Mix with the mayonaise and 1 tablespoon of bieslook, and set aside.

In a bowl, combine the zuivelspread, the remaining mayonaise, 2 tablespoons of lemon juice, 2 teaspoons of lemon zest, the mierikswortel, and 5 tablespoons of bieslook.

Season with salt and generous black pepper to taste.

Trim the crusts off the bread. Place 3 slices side by side on a platter and spread 75 g of the zuivelspread mixture on them.

Distribute the slices of gravad lachs over the bread. Place another 3 slices of bread on top.

Spread this layer with another 75 g of the zuivelspread mixture and top with cucumber slices, reserving 5 slices for decoration.

Sprinkle with pepper. Place yet another 3 slices of bread on top of the cucumber, spread 75 g of the zuivelspread mixture, and top with the egg salad.

Cover with the remaining bread slices and gently press down.

Spread the remaining zuivelspread mixture over the outside of the cake. Refrigerate for 1 hour.

Decorate the top of the cake with rucola, wilde-zalmeitjes, the remaining bieslook, and the remaining lemon zest.

Create rosettes from the reserved cucumber slices and place them on the Smörgåstårta.