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.
Servings 0
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.