Rachel Khoo makes a delicious smorgastarta with Swedish flatbread for a traditional scandi sandwich cake on Sunday Brunch.

The ingredients are; 4 slices of Swedish flatbread (Polarbröd) or good quality sliced white bread, crusts removed.

For the quick-cured juniper salmon: 250ml water, 35g course salt, 35g granulated sugar, 1 tsp juniper berries, 1 small raw beetroot and 150g very fresh salmon fillet, skinned.

For the horseradish cream: 100ml whipping cream, 1 tbsp horseradish cream, To decorate: 1 small cucumber, 1 small pickled beetroot, 1 unwaxed lemon, a few sprigs of dill and 2 tbsp salmon roe.