Smorgastarta | Swedish Savory Cake

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This Swedish savory cake is unlike any other, not sweet but delicious. The traditional sandwich cake or smörgåstårta is a throwback to Sweden’s 1970s. It is enjoying its place in the sun again, atop Midsummer tables and as part of other festivities. Although it looks like a regular cake, this one is decorated with radishes, salmon, dill, prawns and cucumbers, along with other ingredients.

Swedish Savory Cake Ingredients:

Swedish Savory Cake Smorgastarta | Photo:  Magnus Carlsson | ImageBank Sweden
Swedish Savory Cake Smorgastarta | Photo: Magnus Carlsson | ImageBank Sweden

500 grams [1.1 pounds] rye bread
100 grams [3.5 ounces] room temperature butter
4 hard boiled eggs
400 grams [14.1 ounces] boiled potatoes
400 grams [14.1 ounces] cream cheese
6-3/4 ounces crème fraîche (40%)
2 gelatin sheets/leaves [1/2 Tbsp. powdered gelatin]
250 grams [8.8 ounces] smoked mackerel or smoked salmon
½ large yellow onion
1-1/2 ounces finely chopped chives
1-1/2 ounces finely chopped dill
Salt and pepper

Topping:

Sliced radishes
Chopped fresh cucumber
Chopped dill and chives

Method:

Mix rye bread and butter in a food processor. Dress a round tin with with removable edges (about 24 cm in diameter) with parchment paper, both the bottom and the sides. To do this, first brush the tin with a little oil so that the paper gets stuck. Divide the bread-mixture over the tin and firmly press it to the tin. Place everything in the refrigerator while preparing the rest.  

Place the gelatin sheets in cold water for about 10 minutes. [Set aside the powdered gelatin as a substitute for this, do not mix with water.] Chop the potatoes, eggs and onions. Mix with dill, chives, smoked fish crumbled into small pieces, cream cheese and half of the crème fraiche. Heat the rest of the crème fraiche, take the saucepan from the heat and add the soaked gelatin sheets (without the water) [powdered gelatin]. Stir it together. Mix thoroughly with the rest of the filling and season with salt and black pepper.

Add the filling to the tin, spreading evenly over the bread crust. Cover with cling film and allow to stand in refrigerator for about 6-8 hours.

Fold together everything for the topping and dress your Swedish savory cake. Enjoy!

Serves: 8 to 10 people

Prep time: About 40 minutes

Recipe by Lisa Lemke | Visit Sweden

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About Author

Kimberly Toms is a freelance writer, filmmaker, habitual road tripper and lover of all things travel. Life as a digital marketing and eCommerce consultant has allowed for pursuit of these poorly paying arts and hobbies, while life beyond the office continually beckoned to "get yer ass back on the road and into the wilderness." The wilderness is most often where you can find her. Check out more of Kimberly's work: Roulez Media | Escaping Fed | A Documentary Film | Hero Film Festival & Awards | KimberlyToms.com Find her on: Facebook | Twitter | Instagram | LinkedIn | YouTube | AdAge Amp | Pinterest

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