smörgåstårta arranged on a dish with a square piece removed to reveal the fillings
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Smörgåstårta (Swedish Savoury Sandwich Cake)

Smörgåstårta (Swedish Savoury Sandwich Cake) is a traditional Swedish recipe for a classic sandwich cake made from layers of bread and filling that's served lightly chilled and sliced into squares that can be served as a snack or for breakfast, lunch or dinner. The full recipe is presented here and I hope you enjoy this classic Swedish version of: Swedish Savoury Sandwich Cake (Smörgåstårta).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Additional Time:

(+1 hour chilling)

Serves:

10

National:
Rating: 4.5 star rating

Tags : National Dish Herb RecipesBread RecipesCheese RecipesSweden Recipes

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Smörgåstårta, or smørbrødterte in Norwegian, is a savory cake made of several layers of different sandwiches and decorated with cream cheese, vegetables, and seafood or cold cuts and cheese

Ingredients:

24 slices white bread

Filling 1:
3 tbsp crème fraîche
1 tbsp Dijon mustard
150g smoked salmon
50g rocket

Filling 2:
6 hard-boiled eggs
2 tbsp crème fraîche
3 tbsp mayonnaise
1 tbsp Dijon mustard
1 tbsp fresh dill or chives

Filling 3:
125g cream cheese
2 tbsp crème fraîche
200g prawns, peeled
50g rocket

For the Topping:
250g cream cheese
4 tbsp crème fraîche
1 hard-boiled egg, peel
1 cucumber
4 radishes
1/2 lemon
5 slices smoked salmon
100g prawns, peeled
fresh dill

Method:

Cut off the crusts of the bread slices. Arrange six of the bread slices of bread in a rectangle on a serving dish.

For the first Filling:
Mix together the crème fraîche and Dijon mustard then spread this mixture evenly across the rectangle of six bread slices. Arrange the smoked salmon in an even layer and top with the rocket leaves. Add six more slices of bread on top.

For the Second Filling:
Peel the hard-boiled eggs and mash them together in a bowl with the crème fraîche, mayonnaise, mustard, and dill (or chives).

Spread the egg mixture evenly across the rectangle of bread slices. Top with six more slices of bread, pressing down slightly.

For the Third Filling:
Mix together the cream cheese together and the crème fraîche and spread the mixture evenly across the rectangle of bread slices. Top with prawns and rocket leaves. Add six more slices of bread on top, pressing down slightly to compact.

For the Topping:
Mix together the cream cheese and crème fraîche, then spread this mixture in an even layer over the top and sides of the cake. Add some toothpicks on top to hold everything together and cover in clingfilm (the toothpicks will keep the clingfilm from touching the surface of the cake). Let the cake chill and set in the refrigerator for at least an hour.

Slice the hard-boiled egg, cucumber, radishes, and lemon. Decorate the top of the cake with the egg, smoked salmon, prawns, cucumber, radishes, and fresh dill. You can add some dill or rocket leaves to garnish the sides of the cake as well.