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4.9 from 144 votes

Swedish Sandwich Cake/ Smörgåstårta

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
1 hr 30 mins
Total Time
1 hr 28 mins
Servings: 24 servings
Course: Main Course , Appetizer
Cuisine: Swedish

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:
    Cup of Yum
  1. 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:
  1. 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:
  1. 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:
  1. 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.
  2. Take one slice of bread and place it on a plate. Top the bread with half of filling number one. 
  3. Add another slice of bread on top and add half of filling number two. 
  4. 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. 
  5. 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. 
  6. Let the cake rest in the refrigerator for at least 3 hours or preferably overnight

Notes