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With a stone wall background, on a white table cloth a whole smörgåstårta on a black matte plate, on the edges sliced fresh cucumber and lettuce leaves, on top sliced cocktail tomatoes, sliced fresh cucumber, quartered boiled eggs and slices of smoked salmon
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Traditional Swedish Smörgåstårta (Sandwich cake)

This classic Swedish sandwich cake is a delicious, creamy, huge sandwich. Its layers of creamy fillings and fancy topping takes some time to make, but is well worth the wait.
Prep Time40 minutes
Cook Time20 minutes
Resting time1 day
Total Time1 day 1 hour
Course: Main Course
Cuisine: Swedish
Keyword: roasted vegetables, smoked salmon, tuna
Servings: 4 portions

Ingredients

  • 8-12 slices of sandwich bread crust cut off

Salmon and egg mix

  • 2 eggs hard boiled
  • 185 g hot smoked salmon
  • ½ lemon juiced
  • 100 ml Greek yogurt
  • 1 ½ tbsp mayonnaise
  • 2-3 tsp wasabi

Tuna and mustard mix

  • 145 g 90g drained tuna in oil
  • 100 ml Greek yogurt
  • 1 tbsp mayonnaise
  • 2 tsp dijon mustard
  • 1 green onion

Coating mix

  • ½ lemon juiced
  • 100 ml Greek yogurt
  • 100 ml Creme Fraiche

Decoration

  • 2 eggs hardboiled
  • ½ cucumber sliced
  • 10 cherry tomatoes
  • 1 lemon sliced
  • 10 slices of cold-smoked salmon
  • 1 bag of lettuce mix

Instructions

Salmon mix

  • Hard boil 4 eggs, save two for decorating
  • Open and flake the hot smoked salmon with a fork
  • Juice the lemon and save half for later for the coating mix
  • Mix all ingredients in a bowl and set aside

Tuna mix

  • Open and drain the tuna, flake with a fork
  • Thinly slice the green onion
  • Mix all ingredients in a bowl and set aside

Coating mix

  • Mix all ingredients in a bowl and set aside

Building the Sandwich cake

  • Cut off the crust on all the bread slices
  • Place four bread slices in a square on a plate, the slices should touch each other. Use the same plate as you plan to present your sandwich cake on as it will be difficult to move it once it is finished.
  • Spread salmon mix evenly across the sandwich square.
  • Add another layer of four slices of bread on top of the salmon mix.
  • Spread tuna mix evenly across the sandwich square.
  • Add the top layer of sandwich bread on top of the tuna mix.
  • Spread the coating mix evenly across the top and down the side, covering your whole sandwich cake.
  • Stick four wooden sticks into the cake and cover with plastic wrap or any other wrap.
  • Let the sandwich cake rest in the fridge for at least 12 hours to let it settle.

Deocrating the Sandwich cake

  • Cut the egg in quarters
  • Slice the cucumbers in thin slices
  • Half the cherry tomatoes
  • Slice the lemon
  • Take out the cake from the fridge and remove the wrap and wooden sticks
  • Decorate the Sandwich cake to your desire.
  • I like to decorate my Sandwich cake symmetrical so that everyone get a bit of everything on their slice, but it is up to you how to do it.
  • Use some of the cucumber slices and lettuce leaves to cover the sides of the sandwich cake as the shape might have changed your sandwich cake, depending on the texture of your mixes and how safe it has been in the fridge.
  • Let rest in the fridge again, covered in plastic wrap or serve straight away.

Notes

Use the same tray you plan to present your sandwich cake on to build it, as it will be difficult to move it once it is finished.
In a pinch, you can prepare your sandwich cake in the morning and decorate it at night to serve right away, however I find that it gets more creamy to prepare the sandwich cake in the evening before and let it rest for more than 12 hours in the fridge over night and into the day after.
If you prefer only one layer, use 8 slices of bread. If you want both layers, use 12 slices of bread.