Smörgåstårta (Swedish Sandwich Cake)

About This Recipe

Smörgåstårta is a real, traditional Swedish dish, known as Swedish Sandwich Cake. A savory layered 'cake' of bread, seafood, egg and vegetable fillings, frosted with cream cheese for buffet tables.\n\nSmörgåstårta emerged in Sweden in the mid-20th century as an elaborate party centerpiece, combining the smörgåsbord tradition of open sandwiches into a single showstopping layered loaf, still common at celebrations today.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Swedish home cooking, not a generic stand-in for a search term.

Ingredients

Serves 10

• 1 loafwhite sandwich bread(unsliced, cut horizontally into 3 layers)
• 200 gcooked and peeled small shrimp
• 3 tbspmayonnaise
• 3hard-boiled eggs(chopped)
• 100 gsmoked salmon
• 0.5cucumber(thinly sliced)
• 200 gcream cheese
• 100 gsour cream
• 2 tbspchopped fresh dill
• 4 tspsalmon roe
• 1lemon(cut into wedges)

Instructions

1. 1

   Mix the shrimp layer

   Combine shrimp with 1 tbsp mayonnaise and set aside.

2. 2

   Mix the egg layer

   Combine chopped eggs with 2 tbsp mayonnaise and set aside.

3. 3

   Build the first layer

   Place the bottom bread layer on a serving platter and spread evenly with the shrimp mixture, then top with cucumber slices.

4. 4

   Build the second layer

   Add the middle bread layer and spread with the egg mixture, then arrange smoked salmon over it.

5. 5

   Frost the cake

   Place the top bread layer on and frost the entire outside with a mixture of cream cheese and sour cream, as you would a cake.

6. 6

   Chill and garnish

   Refrigerate for at least 2 hours to firm up, then garnish with dill, salmon roe and lemon wedges before serving in slices.

Variations

• •

  A vegetarian version layers roasted vegetables, egg and cream cheese instead of seafood.

• •

  Some versions use rye bread for a heartier, more traditional Scandinavian base.

• •

  Top with pickled herring pieces for a more assertively Nordic flavor profile.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.

Frequently Asked Questions