Swedish Smörgåstårta (Savoury Sandwich Cake)
A layered, creamy sandwich cake built with rye bread, smoked salmon, shrimp and dill, served cold in neat slices – perfect for a bright, midday lunch.
- Prep
- 30 min
- Total
- 30 min
- Serves
- 4
- Difficulty
- Medium
Method
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Step 1 of 6
Toast the rye and white bread slices lightly, then cut each into 1 cm (½‑inch) squares; set aside on a tray.
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Step 2 of 6
Mix smoked salmon, crème fraîche, Dijon and dill until smooth, then spread a thin even layer over a rectangle of rye bread, pressing gently to adhere.
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Step 3 of 6
In a separate bowl combine shrimp, mayonnaise, lemon zest and chives; spread over a second rectangle of rye bread, then top with the salmon‑covered block.
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Step 4 of 6
Blend chopped eggs, grated cheese, sour cream and pepper; spread this mixture over a third rectangle of white bread, then place the shrimp block on top, followed by the cheese layer.
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Step 5 of 6
Press the assembled block lightly, chill for 15 minutes, then unmould onto a serving plate, trimming edges for a clean rectangle. Garnish with dill, cucumber ribbons and lemon wedges before slicing.
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Step 6 of 6
Serve cold, cutting neat wedges like cake slices.
Notes from the kitchen
If rye bread is unavailable, use whole‑grain rye crispbread as a substitute; keep the cake refrigerated and consume within 24 hours for best texture.
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