Smörgåstårta, Swedish Sandwich Cake
This beautiful savory cake it’s the perfect appetizer for any event, made with layers of bread, cream cheese, smoked salmon and a beautiful egg salad. Decorating it’s the most fun part and you can be creative choosing what and how you want the cake to look like. What I love about this cake is that you can choose different things to put on each layer of bread depending on your tastes.
Quantity: Serves 6
- 12 slices of bread
Cream cheese mixture:
- 500 g Philadelphia Cream Cheese
- 200 g sour cream
- 1/3 cup Kewpie Japanese Mayonnaise
- 1 tbsp lemon juice
- salt to taste
- 50 g smoked salmon (2 slices)
- 8 hard boiled eggs
- 1 cucumber, thinly sliced
- handful of chives, chopped
- lemon juice and salt to taste
- 2 radishes, thinly sliced
- 1/2 cucumber, thinly sliced
- 8 cooked shrimps
- smoked salmon slice, cut into 6 small strips
- 1 lemon slice
- a sprinkle of chopped chives
Cut the crusts off the bread slices.
Use a hand mixer to mix together the cream cheese, sour cream, Kewpie Japanese Mayonnaise and lemon juice. Taste and add salt if needed, usually it’s salty enough from the Kewpie Mayonnaise.
Chop up the boiled eggs and mix together with 3/4 cup of the cream cheese mix and a sprinkle of chives. Add lemon juice and salt to taste.
Assemble 3 slices of bread onto a plate and start with spreding some of the cream cheese mix.
Add the smoked salmon slices and another layer of bread.
Spread some of the cream cheese mix and add a layer of thinly sliced cucumbers.
Add another layer of bread and spread the egg salad evenly.
Finish by adding the last layer of bread and spread another final layer of cream cheese on all the sides.
Decorate with cucumbers, radishes, few parsley leafs, smoked salmon, shrimps, lemon and chives.
You can serve imediately or refrigerate for serving the cake next day.
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