The smörgåstårta is a Swedish “cake sandwich”: a salty cake with bread and creamy fillings made for celebrations and gatherings (birthdays, graduation parties, anniversaries, and parties at home). It’s served cold and cut like a cake, and it’s very typical in buffets and party tables, specially in spring-summer and in family gatherings where something eye-catching and easy to share is wanted.
1 unit / 10serves
INGREDIENTS
For the cake base:
720 g of sliced white bread without crust
200 g cream cheese
60 g softened unsalted butter
20 g soft mustard (SAS SENAP & DILL)
Outside filling: to cover and smooth
300 g cream cheese
200 g crème fraiche or sour cream
1 g table salt
1 g black pepper
Shrimp salad filling:
350 g cooked peeled shrimp (SJÖRAPPORT)
120 g mayonnaise
60 g crème fraiche or sour cream
10 g lemon juice
40 g chopped chive
60 g chopped celery
tbsp. salt / black pepper
Creamy egg filling:
240 g (5 units) boiled egg
120 g mayonnaise
20 g soft mustard (SAS SENAP & DILL)
20 g chopped chive
tbsp. salt / black pepper
Decoration:
150 g smoked salmon in slices (SJÖRAPPORT)
200 g cooked peeled shrimp
100 g cucumber in fine slices
100 g Cherry tomato
20 g fresh dill
30 g caviar substitute (SJÖRAPPORT)
PREPARTION:
1. Boil the egg 10 minutes, peel and reserve.
2. Unfreeze cooked peeled shrimps, drain very well, to eliminate water excess.
3. Chop the smoked salmon for the filling and reserve in cool temperature.
4. Prepare the mould or 24 cm ring and a tray/service support
Prepare the fillings:
5. Prepare shrimp salad: mix mayonnaise along with crème fraiche (or yoghurt), lemon juice, chopped chive and celery. Add salt and pepper to the mix and add the shrimps and reserve in cool temperature.
6. Prepare the salmon cream: mix cream cheese, along with the horseradish paste, pour the lemon juice with the chopped dill. Add salt and pepper, incorporate the chopped salmon and reserve in cool temperature.
7. Prepare cream egg: finely chop the boiled egg, mix with the mayonnaise, mustard and chopped chive. Add salt and pepper to the mix and reserve in cool temperature.
Prepare the bread “base”
8. Mix 200 g of cream cheese, along with 60 g of butter (optional: add mustard) and stir with the help of a whisk, until you get a homogeneous cream. Use this mix to lightly seal the bread in every layer and reduce softening.
Build the cake (3 layers)
9. Put a first layer of bread (8 slices approx.) and adjust the edges.
10. Spread a fine layer of cheese and butter “base” on the bread.
11. Spread filling 1 (shrimps) evenly.
12. Put the second bread layer (8 slices approx.).
13. Spread a fine “base” layer.
14. Spread filling 2 (salmon) evenly.
15. Spread the third bread layer (8 slices approx.)
16. Spread a fine “base” layer.
17. Spread filling 3 (cream egg) evenly.
18. Softly press to compact and level.
Reserve
19. Cover with plastic wrap and cool for 6-12 hours (all night is ideal) to stabilize the texture and improve the cut.
Prepare the outside coverage (cover and straighten)
20. Mix 300 g of cream cheese, with 200 g of crème fraiche, 10 g of lemon juice, salt, and pepper until you get a smooth texture.
21. Take the cake from the fridge and cover the surface and sides with the coverage.
22. Straighten the coverage with the help of a spatula or use the back of a spoon to get an even finish.
Purpose of the coverage: seal the bread, give stability to the cut and fix the decoration.
Decorate and serve
23. Decorate with salmon in slices, shrimps, cucumber, lemon, dill and roe.
24. Keep in the refrigerator until serving.
27. Cut serving using a smooth knife, heat the blade with hot water, dry and repeat between cuts.
Allergens
