Smörgåstårta is a popular dish in Sweden, Estonia, Finland and Iceland. It's a savoury cake served cold. It's similar to a sandwich cake in style, but instead the sponge is replaced with bread, and the layers vary with flavours fillings such as meats, fish or cheeses.
Can this Smörgåstårta recipe be made vegan?
Yes, this cake can be made vegan too- just change the fillings and topping to something suitable. The top garnish often reflects the ingredients used as filling.
How long does this Smörgåstårta cake last?
This cake is best consumed on the day of filling. Keep it chilled and do not freeze.
Make the Bread. Mix the flours, yeast and salt together in a large bowl. In a jug combine the sugar, melted butter and water.
Ingredients for this step
560gAllinson's very strong wholemeal bread flour
140gAllinson's Strong White Bread Flour
10gYeast
2 tspSalt
1/2 tspBillington's light muscovado sugar
70gUnsalted butter (melted)
420mlWarm water
Step 2
Add the liquid to the flour mixture and combine to form a soft dough, knead for 10 minutes by hand or by using the dough hook on a stand mixer.
Step 3
Lightly grease the mixing bowl with oil and put the dough back in. Cover with a tea towel and leave to rise until doubled in size, which will be about 2 hours.
Step 4
Preheat your oven to 200ºc/180º fan/Gas mark 6
Knock back the dough just five times and then form into a ball and place in a greased loose bottomed deep 20cm cake tin. Cover again with a clean teatowel and leave to prove until doubled in size.
Step 5
Bake the bread for 40 minutes. When cooked the bread should lift from the tin and sound hollow when tapped on the base. Leave to cool completely on a rack.
Step 6
To make the Prawn filling combine all the ingredients except the prawns in a bowl, then carefully fold in the prawns and season. Cover and set aside.
Step 7
To make the salmon filling combine all the ingredients in a bowl and mix well to break up the salmon to make a coarse pate, season to taste, cover and set aside.
Step 8
To make the icing, mix the cheese with the lemon and some seasoning until soft and spreadable. Cover and set aside.
Step 9
When you are ready to assemble the dish, cut the crown from the loaf and then slice into three layers. Turn it upside down so the flat base is now the top.
Step 10
Separate the layers. Spread the cut surface of the base layer thinly with butter. Cover this with the prawn layer and some cucumber. Spread a thin layer of butter on the base of the next layer and place this on top of the prawns.
Step 11
Spread the cut surface of the next layer thinly with butter. Cover this with the salmon pate. Spread a thin layer of butter on the base of the next layer and place this on top of the salmon.
Step 12
To ice the Smoragstrada, cover with the cream cheese as if you were making a cake. Decorate with your garnishes as desired.
Ingredients
MetricImperial
For The Bread
560gAllinson's very strong wholemeal bread flour
140gAllinson's Strong White Bread Flour
10gYeast
2 tspSalt
70gUnsalted butter (melted)
1/2 tspBillington's light muscovado sugar
420mlWarm water
For The Prawn Layer
200gCooked, peeled prawns
4 tbspMayonnaise
2 tbspTomato ketchup
1 tspPaprika
1/2Zest of lemon
For The Salmon Layer
2Fillets of cooked hot smoked salmon
150gCreme fraiche
50gCottage cheese
2 tbspHorseradish sauce
1 lemonLemon zest
1 tbspChopped fresh dill
4Gherkins
For The Icing
600gFull fat cream cheese
1 lemonLemon zest
For The Garnish
30gSoft butter
5 slicesSmoked salmon
3Sliced hard boiled eggs or quails eggs
10 slicesCucumber, sliced
6Radish, sliced
3Fresh parsley sprigs
Utensils
20cm cake tin
1 Baker Ratings
My husband made this today for my Birthday it was fantastic and earned him lots of brownie points!!
