The ultimate smörgåstårta (Swedish Sandwich Cake)

There is truly no dish more Swedish than the "Smörgåstårta" (Sandwich Cake). Served at many a graduation, funeral or other significant get-together, this "cake" packs it all in with a wallop! My recipe calls for lots of seafood and dairy products, such as crème fraîche, mayo and yogurt. If you're worried about your waistline and/or spending all day in the kitchen, this is not the recipe for you! If, however, you want to make a colorful culinary statement, the following is just for you!

Smörgåstårta (Swedish Sandwich Cake)

Serves 4-6

For the Salmon layer:

3 boiled eggs

11 oz. (300 g) cured salmon

1/2 cup (1.5 dl) sour cream or crème fraîche

1 TBS finely grated lemon peel

1/4 cup (1/2 dl) finely chopped chives

salt and pepper to taste

Using a large wooden spoon, combine the crème fraîche, lemon peel and chives in a mixing bowl. Chop the boiled eggs and cured salmon and add to the mixture, Stir and set aside in the fridge.

For the Shrimp layer:

1 1/2 lbs. (580 g) chopped shrimp (preferably hand-peeled)

1/4 cup (1/2 dl) mayonnaise

1/4 cup (1/2 dl) fresh horseradish, grated

1 tsp Dijon mustard

1/4 cup (1/2 dl) finely chopped dill

salt and pepper to taste

Using a large wooden spoon, combine the mayo, horseradish, mustard and dill in a mixing bowl. Add the chopped shrimp, stir and set aside in the fridge.

For the Horseradish Cream:

1 cup (2 dl) crème fraîche or sour cream

2 TBS finely grated horseradish

1 TBS finely grated lemon peel

salt to taste

Using a hand mixer, beat the crème fraîche, horseradish and lemon peel. Set aside in the fridge.

For the Avocado Cream:

4 avocados, chopped

juice of one small lemon

1 TBS Greek yogurt

1 tsp red chili flakes

Using a food processor, combine all ingredients and mix until creamy. Set aside in the fridge.

Putting It All Together:

A proper sandwich cake calls for a proper sandwich bread, preferably white and sliced rectangularly. You can find this bread (landgångsbröd) in Sweden at your local grocery shop - just ask the folks at the deli counter. If you're not in Sweden, try making your own pain di mie in a Pullman Loaf Pan https://www.seriouseats.com/recipes/2011/12/bread-baking-pullman-loaf-recipe.html If this is not to your liking or time schedule, go ahead and buy a simple loaf of white bread. You'll need 8 rectangular slices or 34 square slices (no crusts).

Place two rectangular (or four square) slices of bread on a platter.

Spread the salmon filling evenly over the bread.

Top with two rectangular (or four square) slices of bread.

Spread the avocado cream evenly over the bread.

Top with two rectangular (or four square) slices of bread.

Spread the shrimp filling evenly over the bread.

Top with two rectangular (or four square) slices of bread.

Carefully spread the horseradish cream over the entire "cake". Don't worry if the sides are a bit sloppy as you will be decorating them.

The Fun Part - Decorating:

Go wild! Be creative! I use the following when decorating my smörgåstårta:

Smoked Salmon slices (roses)

Salmon Roe

Shrimp

Red Beet Shoots

Dill

Fennel

Lemon Slices

Pea Shoots

Asparagus (sliced thinly) and Pea Shoots for the sides or Leafy Lettuce

Chill in fridge for 2-4 hours before serving.

Smörgåstårta + Champagne = Yummy!

Enjoy!

A special celebration calls for a Swedish Sandwich Cake! (or three!)