A traditional dish from Scandinavian smorgasbords. usually served with fresh white bread and remulade sauce. Cabaret was frequently on the coffee table on the weekends in my childhood home. Usually we ate it while we watched the weekend entertainment on the television.

I must confess that I’ve never made it myself or even eaten it since, although I enjoyed it a lot back then – Ted 😉

4 eggs
2 packages aspic (light broth-gels)
1 bunch of fresh green asparagus
200 g [7 oz] crab meat
200 g [7 oz] fresh shrimp
400 gr [14 oz] boiled white  fish in chunks
1 bunch dill
1 leek
1 carrot


[1] Make the aspic as directed on package and cool slightly. Put some aspic at the bottom of a round mould that accommodates 1,5 l / 3,2 pt and let it harden. Boil asparagus carrot and white fish soft. Cool.

[2] Cut the asparagus in half lengthwise and make a pretty pattern with it, fish and two of the eggs divided into slices lengthwise, shrimp, crab meat and along the sides of the mould so making it look nice when the cabaret is vaulted. Distribute half eggs and the rest of the filling in the mould.

[3] Pour in aspic till everything is covered. Put the mould cold until the filling has solidified. Dip the mould a moment in hot water before vaulting it onto a platter. Serve with remoulade sauce and fresh white bread.