Smörgåstårta/ Swedish Sandwich Cake

Smörgåstårta is a holiday and celebration cake made from bread layered with different kinds of creamy fillings. The most typical is either smoked salmon and shrimp or smoked ham and liver pâte chopped and mixed with onions, herbs, mayonnaise, and crème fraîche.

The cake is decorated depending on the occasion, often with roses of salmon or ham. It is eaten for all types of social gatherings, from birthdays and graduations to funerals and weddings. 

Swedish Sandwich Cake/ Smörgåstårta

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Prep Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 28 minutes mins

Course Appetizer, Entree

Cuisine Swedish

Servings 24 servings

Ingredients

  

1x2x3x

Ingredients

• 1 crust-free loaf of bread (25 cm)

1st filling

• 2 medium size hard boiled eggs
• 200 g smoked salmon 
• ½ dl finely chopped chives
• 2 dl creme fraiche
• 2 tbsp mayonnaise
• ½ tsp lemon juice
• 1 pinch of Salt
• 1 pinch of white pepper

2 filling

• 300 g shrimps
• ½ medium size red onion
• ½ dl finely chopped dill
• 75 g crabsticks or seasticks
• 2 dl creme fraiche
• 2 tbsp mayonnaise
• 1 ½ tsp lemon juice
• 2 pinches of salt 
• 2 pinches of white pepper

Decoration

• 100 g smoked salmon
• ½ dl finely chopped chives
• 2 tbsp mayonnaise
• 1-2 dl cream fresh
• A handful of lettuce or baby salad leaves
• 10 slices of cucumber

Instructions

 

Base:

• For the base you need 1 crust-free loaf of bread (approximately 25 cm) cut in to 5 horizontal slices. This celebration cake requires two fillings and toppings.

How to make 1st filling:

• Dice the salmon and eggs into 1 or 2 cm pieces and add to a bowl. Gently mix in the finely chopped chives, creme fraiche, mayonnaise and lemon juice. Add salt and pepper to taste and set aside to rest.

How to make the 2nd filling:

• Dice the shrimps, red onion and crabsticks into 1 or 2 cm pieces and add to a bowl.Gently mix in the dill, cream fresh, mayonnaise and lemon juice. Add salt and pepper to taste and set aside to rest.

How to make Smörgåstårta:

• Slices the cucumber into rings for decoration. Make about 6 roses with the smoked salmon. Mix the mayonnaise and cream fresh in a small bowl.
• Take one slice of bread and place it on a plate. Top the bread with half of filling number one. 
• Add another slice of bread on top and add half of filling number two. 
• Repeat with bread and filling number one. Bread and filling number two. Put the last slice of bread on top and press gently on top to even out the layers. 
• Cover the cake with the decoration mix of cream fresh and mayonnaise. Decorate the top of the cake with salad, finely chopped chives, slices of cucumber and the salmon roses. 
• Let the cake rest in the refrigerator for at least 3 hours or preferably overnight

Notes

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Catja Kroon

Catja Kroon is a Swedish freelance writer and cookbook author based in Spain. Food and drinks are her lifelong passion. She left the professional kitchen to follow her dream as a writer, which has given her the opportunity to work with food in various ways.