Smörgåstårta (Swedish Sandwich Cake)

If you’re looking for a creative centerpiece for your next holiday or backyard party, you can wow your guests with a Smörgåstårta! Hailing from Sweden, this savory sandwich cake is made of bread with a cream cheese and sour cream frosting, and a salmon mousse filling top with decorations made with vegetables, smoked salmon, hard-boiled eggs, and fresh herbs. Once you have the basic concept, you can personalize your recipe with other fillings and toppings. It’s even possible to make a vegan version with plant-based alternatives. At the bottom of this page is a recipe for a grain-free, keto-friendly bread option.

on the Ingredients

Salmon is one of the most richly flavored and nutritious types of fish. It is packed with protein, omega-3 fatty acids, and many vital nutrients, including selenium, phosphorus, and B vitamins (more on health benefits).
Eggs are one of the true superfoods of the world. They are highly nutritious and have been a significant part of the human diet since the dawn of our species. In fact, some of the nutrients found in eggs, like choline, are rare in other foods in most modern diets. They’re rich in vitamin A, folate, pantothenic acid (vitamin B5), vitamin B12, riboflavin (vitamin B2), phosphorus, selenium, vitamin D, vitamin E, vitamin B6, calcium, and zinc. Eggs are high in cholesterol but don’t adversely affect blood cholesterol. In fact, they raise DHL, the good cholesterol. (More on the health benefits)

Smörgåstårta (Swedish Sandwich Cake)

Servings

servings

Prep time

minutes

Cooking time

minutes

Resting time

hour

minutes

Total time

hours

minutes

Ingredients

Bread Ingredients
1 1⁄2 tbsp instant yeast
2 cups hot water
2 tsp salt
1 tsp sugar or monkfruit sweetener
2 tsp cooking oil
1 1⁄4 cup whole wheat flour
4 1⁄2–5 cups all-purpose flour
Salmon Mousse Ingredients
1 can Alaskan salmon
1 block of cream cheese (room temp)
1 tbsp lemon juice
1/2 tsp salt
1 tsp granulated garlic
Savory “Frosting” Ingredients
2 blocks cream cheese (room temp)
1 15 oz container of sour cream
1 tsp garlic powder
Toppings Ingredients
1 large English cucumber (peeled and thinly sliced)
1/4 red onion (thinly sliced)
1 cup shredded lettuce
8 oz smoked salmon
Several sprigs of fresh dill
1 pint of cherry tomatoes
3 hard-boiled eggs (cut into tulips)
1 watermelon radish (thinly sliced)
1 bunch parsley

Directions

Dissolve the yeast in warm water. Add salt, monk fruit, oil, and whole wheat flour. Mix into a soupy dough then add white flour, kneading it into a stiff dough.
Put it back into the bowl, cover with cling wrap, and let rise in a warm place for 45 minutes.
Take the dough out of the bowl and form into a ball—grease a 9-inch springform pan and place dough in it. Cover with a damp towel and let rise for another 45 minutes.
Preheat the oven to 400º F.
Bake the bread for about 35 minutes. You can check the doneness by tapping the bottom of the bread; it should sound hollow. Let it cool completely, then cover for the night.
Remove the top of your bread, so it has a flat top, then slice in half crosswise, so you have two round slices of bread each approx. one inch thick.
Mix the salmon mousse ingredients until you have a thick, mousse-like consistency.
For the “frosting,” mix warm cream cheese and sour cream until smooth, then add garlic powder.
Spread half the salmon mousse over the first layer of bread and cover with thinly sliced cucumber then scatter the fresh dill over this.
Next, arrange red onions, then top that with shredded lettuce. Make sure you cover the entire layer like you are making a sandwich.
Take the second layer of bread cover one side completely with remaining salmon mousse. Then, flip it over and set it mousse side down atop the first bread and its filling. This step will help keep the filling from shifting.
Frost the whole “cake” with the savory frosting, trying to keep it smooth and even. Once satisfied, decoratively arrange the rest of the toppings.
Finally, take your parsley and stick the leaves to the sides of the “cake.” This sandwich cake is best when served fresh but will keep in the fridge for a few days.