Toonish Holiday Cake

90 min
8 servings


  • 4 jars Toonish Mayo
  • 6-8 slices kavring/dark rye bread
  • 150g rapeseed oil
  • 3 dl plant-based creme fraiche
  • 1 handful chopped dill
  • 1 handful chopped chives
  • Zest from 1 lemon
  • Salt and pepper to taste
  • 1 tsp agar agar (this is a plant-based alternative to gelatine leaves)
  • Dill, chives, radish and red onions for decoration



Mix the agar agar powder with some of the creme fraiche in a pot. Carefully heat up to medium heat (85-90 degrees). Let the mix simmer for 5 minutes.


Mix or crumb the kavring/dark rye bread in a bowl, add the oil and mix into a mass.


Press out the mass in the bottom of a springform pan.


Mix Toonish Mayo, dill, chives and creme fraiche and pour into the springform pan (23cm).


Put in the fridge overnight.


Decorate to your taste!

About the chef Hooked Foods

This is Tom! He's our CEO, but he doesn't create our recipes. Actually, we have a few people at Hooked who have experience in the kitchen. With that in mind, we put together some recipes based off of how we think you can use all of our products.
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More about Hooked Foods

Hooked Foods' mission is to improve our ocean ecosystem by providing plant-based alternatives to the fish we love to eat. We're committed to bringing our plant-based seafood alternatives to all of Europe and eventually the rest of the world! Within our recipes we always try to go for the vegan option, but you can customise them how you'd like!

Cooking with hooked