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Swedish Smörgåstårta Recipe

Serves 4 to 6 and can be doubled for a crowd of brave souls such as yourself. Adapted from Lotta Jansdotter's Handmade Living. For a more time-intensive version with homemade bread, check out the beautiful book Very Swedish by Annica Triberg.

Ingredients

  • 4 ounces smoked salmon or pickled herring (drained), finely chopped
  • 1/4 cup mayonnaise
  • 1/3 cup whipped cream cheese, at room temperature
  • 1 1/2 teaspoons minced fresh dill (or 1/2 teaspoon dill weed)
  • 1 teaspoon grated fresh horseradish or prepared horseradish sauce
  • 2 hard-boiled eggs, shelled and finely chopped
  • Freshly ground black pepper, to taste
  • 1 pound cooked shrimp, shelled and finely chopped
  • 1 1/2 teaspoons minced fresh dill (or 1/2 teaspoon dill weed)
  • 1/3 cup mayonnaise
  • 2 Tablespoons whipped cream cheese, at room temperature
  • Freshly ground black pepper, to taste
  • 8 slices firm white bread, crusts removed, and 3 of the slices cut in half crosswise
  • 1 cup whipped cream cheese, at room temperature
  • 1/4 cup minced fresh parsley leaves

Instructions

  • To make the salmon or herring filling, combine the salmon or herring, mayonnaise, cream cheese, dill, horseradish, eggs, and pepper in a medium bowl and stir to combine well.
  • To make the shrimp filling, combine the shrimp, dill, mayonnaise, cream cheese, and pepper in a medium bowl and stir to combine well.
  • To assemble the Smörgåstårta, lay 1 1/2 bread slices on a cutting board to form a long rectangle. Top with half the salmon or herring filling. Layer another 1 1/2 bread slices on top, and top with half the shrimp filling. Repeat with the remaining bread and fillings, ending with a layer of bread. You will have half a slice of bread left over. Press gently on the sandwich from the top and sides to compress the layers a bit.
  • To "frost" the Smörgåstårta, spread the top and sides with a thin layer of cream cheese. (Stir in up to a couple of tablespoons of milk or cream if the cream cheese is too thick, since texture varies by brand.) Sprinkle with the chopped parsley, cut into slices, and serve. Can be refrigerated for up to a day, either before or after frosting.
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