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–+ servings
Smörgåstårta

Swedish Sandwich Cake/ Smörgåstårta

4.92 from 48 votes
Print Recipe Pin Recipe
Prep Time 1 hour 30 minutes
Total Time 1 hour 28 minutes
Course Appetizer, Entree
Cuisine Swedish
Servings 24 servings

Ingredients
  

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

Swedish sandwich Cake
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