Smörgåstårta

The smörgåstårta — literally 'sandwich cake' — is a beloved Swedish party centrepiece that has anchored celebrations from midsummer to graduation since the mid-20th century. Built like a layer cake but filled with savoury sandwich fillings, it arrives at the table looking like a cream-frosted celebration, then delivers prawns, egg salad, and smoked salmon with every slice.

Serves: 8

Ingredients

Bread layers:

• 1 large unsliced sandwich loaf (750g / 26 oz), crusts removed, sliced horizontally into 3 layers

Prawn and egg filling:

• 200g (7 oz) cooked peeled prawns, chopped
• 3 hard-boiled eggs, finely chopped
• 3 tbsp (45ml) mayonnaise
• 1 tbsp (15ml) fresh lemon juice
• 2 tbsp (8g) fresh dill, chopped

Smoked salmon filling:

• 150g (5 oz) smoked salmon, roughly chopped
• 150g (5 oz) cream cheese, softened
• 1 tbsp (4g) fresh chives, snipped
• 1 tsp (5ml) fresh lemon juice

Frosting and garnish:

• 400ml (1 3/4 cups) crème fraîche or soured cream
• 100g (3.5 oz) cooked whole prawns
• 50g (2 oz) smoked salmon slices, rolled
• 2 tbsp (8g) fresh dill sprigs
• 1 cucumber, thinly sliced
• Lemon slices, radishes, and caviar or lumpfish roe for decoration

Instructions

1. Mix prawn and egg filling; mix smoked salmon filling separately. Season both to taste.
2. Place the bottom bread layer on a serving board. Spread prawn and egg filling evenly over the top.
3. Place second bread layer, pressing gently. Spread smoked salmon filling over it.
4. Place the third bread layer on top and press the whole cake lightly to compact.
5. Spread crème fraîche over the top and sides to 'frost' the entire cake. Work quickly for a smooth finish.
6. Refrigerate for at least 2 hours — ideally overnight — for the layers to settle and flavours to meld.
7. Before serving, decorate the top with cucumber slices overlapping around the edge, whole prawns, salmon rolls, dill sprigs, lemon slices, and small spoonfuls of roe.

Cook's Notes: The key to a clean slice is thorough chilling — a warm smörgåstårta falls apart. Use a sharp serrated knife and wipe between cuts. Fillings can be varied endlessly: ham and mustard, avocado, or pickled herring all work beautifully.