Swedish
Smörgåstårta
A small Swedish sandwich cake layered with creamy egg, shrimp, dill, and smoked salmon, then chilled so the bread turns tender. It is finished like a celebration cake with cucumber, lemon, roe, and fresh herbs.
Ingredients
- White sandwich bread or formfranska, crusts removed6 slices
- Cooked peeled shrimp, drained and chopped120g
- Cold-smoked salmon, finely chopped80g
- Hard-boiled eggs, chopped2
- Mayonnaise5 tbsp
- Crème fraîche5 tbsp
- Fresh dill, finely chopped3 tbsp
- Prepared horseradish1 tsp
- Dijon mustard1 tsp
- Lemon juice2 tsp
- Fine saltto taste
- White pepperto taste
- Cucumber, thinly sliced1/3
- Lumpfish roe or vendace roe2 tbsp
- Lemon, thinly sliced1/2
- Butter lettuce leaves4
Method
- Mix 3 tablespoons mayonnaise, 3 tablespoons crème fraîche, 1 tablespoon dill, lemon juice, salt, and white pepper to make the outside coating, then set it aside.
- Mix the chopped shrimp with the chopped eggs, 1 tablespoon mayonnaise, 1 tablespoon crème fraîche, Dijon mustard, 1 tablespoon dill, salt, and white pepper.
- Mix the chopped smoked salmon with 1 tablespoon mayonnaise, 1 tablespoon crème fraîche, horseradish, 1 tablespoon dill, and a little lemon juice if desired.
- Lay 2 bread slices side by side on a small serving plate and spread the shrimp and egg filling evenly over them.
- Place 2 more bread slices on top and spread the smoked salmon filling evenly over the second layer.
- Top with the final 2 bread slices and press very gently so the cake is even and compact.
- Spread the reserved mayonnaise and crème fraîche coating over the top and sides in a thin, even layer.
- Cover loosely and refrigerate for at least 2 hours, or preferably 4 hours, so the layers settle and the bread softens.
- Before serving, cover the sides with cucumber slices and arrange lettuce, shrimp if reserved, lemon slices, roe, and dill on top.
- Slice carefully with a sharp knife and serve chilled.
Common questions
Can I substitute the shrimp, salmon, or roe in smörgåstårta?
Yes. Use cooked crab, smoked trout, or finely chopped cooked chicken for the fillings. For the topping, skip roe or use capers, chopped herbs, or thin cucumber ribbons. Keep the fillings moist but not runny.
How far ahead can I make smörgåstårta?
Make it 8 to 24 hours ahead for best texture. Chill it overnight so the bread softens and the flavors meld. Add cucumber, roe, and herb garnish just before serving so they stay fresh.
What are the most common mistakes when assembling it?
Using wet fillings, skipping crust removal, or spreading the cream coating too thick are the biggest issues. Also avoid pressing too hard, which squashes the layers and forces filling out the sides.
How should I store leftover smörgåstårta?
Store leftovers tightly covered in the refrigerator and eat within 1 to 2 days. The bread will keep softening, so the texture is best the day it’s made or the next day. Do not freeze it.
How should I serve smörgåstårta for the best presentation?
Serve it well chilled on a platter and cut with a sharp serrated knife wiped clean between slices. Add cucumber slices, dill, and roe on top right before serving for a neat, fresh look.