AI-generated
Smörgåstårta — Swedish Sandwich Cake with Salmon and Eggs
Log in or create a free account to save recipes.
Source: https://recipheon.com/en/recipes/snacks/smorgastarta-swedish-sandwich-cake-with-salmon-and-eggs
About this recipe
Smörgåstårta is a savory sandwich cake of soft bread layered with creamy salmon and egg fillings. In this version, delicate cold-smoked salmon is combined with dill and lemon, and the eggs with chives and Dijon mustard. Cream cheese, sour cream, and mayonnaise make a thick spread that binds the layers and coats the top and sides. Eight hours in the refrigerator let the bread soften evenly, making the cake easy to cut into equal portions. Add the cucumber, radish, salmon, and egg decorations just before serving so they stay fresh.
Ingredients
Bread and eggs
12 square slices of soft sandwich bread made with wheat flour, approximately 25 g each and approximately 10 cm per side after trimming off the crusts; 300 g bread without crusts in total
6 raw chicken eggs, size M
3000 ml water: 1000 ml for boiling the eggs and 2000 ml cold water for cooling them; discard the water
Creamy base
300 g plain, full-fat spreadable cream cheese with no added ingredients
200 g thick sour cream (18% fat)
100 g prepared full-fat mayonnaise made with pasteurized egg
1 g fine salt
1 g ground white pepper
Fillings and decoration
300 g thinly sliced cold-smoked salmon, purchased ready-to-eat; weighed without skin
10 g Dijon mustard
10 g fresh chives, weighed after trimming
15 g fresh dill, tender fronds without tough stems
15 ml freshly squeezed lemon juice
150 g raw fresh cucumber with skin, weighed after removing the ends
60 g raw radishes, weighed after removing the leaves and roots
Steps
Bring 1000 ml water to a boil in a small pot and carefully lower the eggs into it with a spoon. Cook at a gentle boil for approximately 10 minutes, then drain and cover the eggs with 2000 ml cold water. Leave for approximately 10 minutes until cool, then peel; prepare the cream mixture while the eggs cool.
Stir the cream cheese, sour cream, mayonnaise, salt, and white pepper together with a spoon until smooth and thick. Divide into three equal parts: two for the fillings and the third for coating the cake. Mix only until combined, without whipping, so the mixture stays thick.
Finely chop four eggs and mix with the first part of the cream mixture, the Dijon mustard, and all the chopped chives. Chop 200 g salmon and combine with the second part, 10 g chopped dill, and the lemon juice. Put the remaining two eggs, 100 g salmon, and 5 g dill in covered containers and refrigerate while the cake chills.
Thinly trim off the bread crusts and prepare twelve equal squares approximately 10 cm per side, totaling approximately 300 g bread without crusts. Check that four slices arranged two per row make an even square approximately 20 × 20 cm. Keep the bread soft, without toasting, so it can absorb moisture from the fillings.
Arrange four slices in a square on a flat platter, two per row, fitting the edges closely together. Spread all the salmon filling evenly over them right to the edges, then cover with another four slices. Add all the egg filling and cover with the final four slices. Press lightly with an open palm to bring the layers together, without squeezing the filling out at the sides.
AI-generated Spread the remaining third of the cream mixture thinly and evenly over the top and sides. Cover with plastic wrap and refrigerate for approximately 8 hours, preferably overnight, so the bread softens and the layers become stable. Keep the reserved eggs, salmon, and dill refrigerated in their covered containers too.
Dry the washed cucumber and radishes, then cut into thin slices. Cut the reserved two eggs into quarters and arrange the 100 g salmon in loose ribbons. Remove the plastic wrap from the cake, smooth the coating if needed, and decorate the top and sides with cucumber, radishes, eggs, and salmon. Scatter the remaining 5 g dill over the top.
Using a sharp serrated knife, gently cut the cake into eight rectangular portions. Serve cold, showing the layers of soft bread and the salmon and egg fillings.
Estimated nutrition
Rate this recipe
0 ratings
Comments