Sunday, April 11, 2010


Smörgåstårta means "sandwich cake" in Swedish, and it is exactly what its name suggests: a big sandwich that looks like a cake. But delicious and fancy looking sandwich that is.

White sandwich bread is used to create cake layers and it is filled with creamy mayonnaise-based mixture to which shrimps, or smoked salmon, roast-beef, eggs...have been added. And decoration is as important, it just has to look fancy.

It is usually made for big dinner/lunch parties because of its many advantages: it is very easy to make, you can change the size of it in the last minute , it looks fabulous and it is super delicious.
No big parties around here so I decided to make a mini version for a weekend lunch for two. So cute, so delicious.

makes 2 mini individual cakes
6 slices sandwich bread (I used wholewheat bread)
salomon filling
1 tbsp mayonnaise mixed with 1 tbsp crème fraiche
1 big slice smoked salmon, chopped
1 tbsp chopped fresh dill, chopped
shrimp and egg filling
1 tbsp mayonnaise mixed with 1 tbsp crème fraiche
16 small cooked shrimps, chopped
1 boiled egg, chopped
3 tbsp mayonnaise mixed with 2 tbsp crème fraiche
4 small cooked shrimps
1/2 slice smoked salmon cut in two
2 cherry tomatoes, halved
some dill
16 this slices fresh cucumber

Cut off the bread crust. In two small bowls combine all ingredients for each filling. Season wit salt and pepper.
Put one bread slice on a plate, spread half of the smoked salmon and cover with the second bread slice.

Spread evenly half of the shrimp filling.

Put the third bread slice on the top. Make the second mini cake. Cover with a plastic wrap and refrigerate for about an hour or two. Frost the cake with the mayonnaise-crème fraiche mixture, decorate and serve.

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