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Smörgåstårta – Swedish Sandwich Cake

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Smörgåstårta – Swedish Sandwich Cake

Celebrate the New Year in style with Smörgåstårta – the Swedish Sandwich Cake reimagined for connoisseurs. A true showstopper, perfect for festive occasions and gatherings.
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Equipment

  • Springform sandwich tin, 30cm in diameter, lined with clingwrap

Ingredients
  

Smörgåstårta

  • 1 loaf white bread, crusts removed
  • 250g Harris Smokehouse Premium Smoked Salmon, set some aside for garnish
  • 2 tbsp Paradise Beach Tarama Dip
  • 1 tbsp chopped chives, reserve some for garnish
  • 5 hard boiled eggs, quartered & chopped
  • 1 tbsp crème fraîche
  • a few dill sprigs
  • salt & pepper to season
  • 350ml crème fraîche 
  • 100ml thickened cream

To Serve | Garnish

  • 2 Lebanese cucumbers, cut into strips
  • 1 hard boiled egg, grated
  • a few slices Harris Smokehouse Premium Smoked Salmon, to garnish
  • 1 tbsp chopped chives
  • dill sprigs
  • 30g Calvisius White Sturgeon Caviar

Instructions
 

Smörgåstårta

  • Line a sandwich tin with cling wrap, allowing extra overhang of cling wrap on the sides.
  • Add a layer of sliced bread, to the base and the sides of the tin. Add a layer of smoked salmon, making sure the base is covered.
  • Spoon the Tarama dip over the salmon, spreading evenly to cover and sprinkle with the chopped chives.
  • Cover with a layer of white bread, pressing gently into the tin to cover the chopped egg. Add a tablespoon of crème fraîche and a few sprigs of dill, season with salt and pepper.
  • Finish with a final layer of sliced bread. Cover the top with cling wrap and place in the fridge to firm. Allow approximately 2 hours, until the filling is firm and contents are chilled.
  • Whip the crème fraîche and cream together until soft peaks form and the mixture has thickened, chill in the fridge until required.

To Serve

  • Invert the cake tin on a plate or serving stand, gently remove any cling wrap.
  • Cover the sandwich cake with the crème fraîche & cream mixture, using a knife to smooth the edges, until all the cake is covered.
  • (Optional) This cake can be chilled ahead of time if needed, before garnishing and serving.

Garnish

  • To decorate, arrange cucumber slices lengthways, around the edge of the cake. Garnish the top of the cake with grated egg, some salmon slices and dill/chives.
  • Garnish with Calvisius White Sturgeon Caviar, just prior to serving and slicing.

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