Make the tofu filling by first mixing the mashed avocado with the creme fraiche until well combined. Add in the remaining ingredients and mix well. Season to taste. Refrigerate while you prepare the other components.

Combine vegan cream cheese, creme fraiche and mayo in a mixing bowl to make a savoury 'frosting'. Use a whisk to combine making sure there are no lumps. Refrigerate for later.

Prepare your garnishes. Cut cucumber two ways, slicing it diagonally to create disks and using a vegetable peeler to make long ribbons. Cut the ribbons in half length ways and rolled it tight to create a little cucumber roll up. Pinch fronds off the dill stem, cut radishes into small wedges and zest some lemon.

To layer the cake, start by placing three slices of the crust free sandwich bread one short side next to another to create a 'log' shape on a serving plate or board. Spread a little vegan cream cheese on the side of the bread facing down on the plate/board for it to not slide around.

Spread a centimetre thick layer of the smoked tofu filling onto the bread. Place another three slices of bread on top and spread a layer of the Swedish 'seafood' salad onto it. Add another three slices of bread on top and spread another layer of the smoked tofu filling. Finish off with the last three slices of bread to create a 'lid'.

Spread the 'frosting' evenly across the top and sides of the cake. Once all sides of the cake is 'frosted', decorate as desired. Refrigerate if not eating directly or simply slice up and enjoy.