Supé-tårta 10 servings Ingredients: 6 slices, length cut, large toastbread. (apprx.36 cm ) Butter, room tempered Filling: 400g celery 5 apples 300 gram walnuts 3 dl cream 3 dl mayonnaise juice from 1/4 lemon Garnish: 2 dl mayonnaise 20 slices of roastbeef pickled onions horseradish, roughtly grated lettuce, finely chopped Instructions: Peel, slice and parboil the celery in water, lightly salted. Let it cool and slice into small dices. Cut the peeled apples into small dices and chop the walnuts roughly. Whip the cream and mix with mayonnaise, celery, apples, walnuts and add lemon, salt and pepper. Place two slices of buttered white bread as a bottom, spread half of the apple-mayo-celery-salad. Add two more slices of bread and the rest of the salad. Cover with the last slices of bread. Cover the "cake" with mayonnaise and decorate the sides withe lettuce. Garnish as on the picture with roastbeef, pickled onions and finally sprinkle grated horseradish generously on top. Let the smörgåstårta rest a couple of hours in the fridge before serving, it only gets better!