Best 4 Savoury Sandwich Cake Smorgastorta Recipes

Indulge in a culinary masterpiece that combines the savory flavors of a sandwich and the elegant presentation of a cake: the Smorgastorta. This Swedish dish, also known as a savory sandwich cake, is a feast for both the eyes and the palate. Imagine layers of buttered bread, filled with an array of delectable fillings, creating a symphony of textures and flavors. From classic combinations like ham and cheese to creative options such as smoked salmon and avocado, the possibilities are endless.

This article features a collection of carefully curated Smorgastorta recipes, each offering a unique taste experience. Whether you prefer a traditional approach or a modern twist, there's a recipe that will tantalize your taste buds. Learn how to craft the perfect bread layers, which fillings to choose for maximum flavor contrast, and how to assemble the cake for a visually stunning presentation. With detailed instructions and helpful tips, these recipes will guide you through the process of creating an impressive Smorgastorta that will be the star of any occasion.

Check out the recipes below so you can choose the best recipe for yourself!

SMöRGåSTåRTA RECIPE (SAVORY SWEDISH SANDWICH CAKE)

Smörgåstårta Recipe (Savory Swedish Sandwich Cake) image

Smörgåstårta Recipe

Provided by Carolyn Gratzer Cope

Categories Sandwiches

Time 45m

Number Of Ingredients 15

Ingredients

4 ounces smoked salmon, 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

Steps:

To make the salmon filling, combine the salmon, 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.

Nutrition Facts : Calories 410 calories, Carbohydrate 19.2 grams carbohydrates, Fat 32.4 grams fat, Fiber 1.1 grams fiber, Protein 11 grams protein

SMORGASTARTA

Smorgastarta image

Layer Food Network Kitchen's take on the savory Scandinavian sandwich cake, Smorgastarta, for a festive centerpiece recipe for a family gathering.

Provided by Food Network Kitchen

Time 1h

Yield 1 sandwich loaf

Number Of Ingredients 30

Ingredients

Avocado Chicken Club:
1/4 to 1/2 cup buttermilk
Juice of 2 limes
2 avocados
1 rotisserie chicken, shredded
4 slices cooked bacon, chopped
3 tablespoons chopped fresh chives
3 scallions (white and green parts), sliced
Kosher salt
Pimento Cheese:
2 cups grated Cheddar
1/2 cup mayonnaise
3 tablespoons chopped pimento
Ham Salad:
1 pound deli ham, processed in food processor
2 tablespoons Dijon mustard
6 bread and butter pickles, minced
2 stalks celery, minced
2 scallions (white and green parts), minced
1 small red onion, minced
1 pickled jalapeno, seeded and minced
Kosher salt and freshly ground pepper
Ranch Frosting:
3 pounds cubed cream cheese
1/2 to 3/4 cup buttermilk
1 tablespoon white wine vinegar
1 clove garlic, grated on a rasp
1 tablespoon grated onion
1 pain de mie, crusts removed and sliced horizontally into 4 pieces
Toppings: sliced radishes, cucumber flowers, carrot flowers, sliced hard-boiled eggs, tomato flowers, parsley leaves, dill leaves, chives, etc.

Steps:

For the avocado chicken layer: Add the buttermilk, lime juice and avocados to a bowl. Mash the avocado until everything is combined. Fold in the chicken, bacon, chives and scallions. Season with salt and set aside.
For the pimento cheese layer: Add the Cheddar, mayonnaise and pimento to a bowl and stir to thoroughly combine. Set aside.
For the ham salad layer: Add the ham, mayonnaise, Dijon mustard, pickles, celery, scallions, onion, jalapeno and some salt and pepper to a bowl. Stir to combine and set aside.
For the ranch frosting: In the bowl of a stand mixer fitted with a paddle attachment, or using an electric hand mixer, mix the cream cheese until the cubes have combined. Add the buttermilk, white wine vinegar, garlic and grated onion and stir to combine.
To assemble: Add desired layers between each bread layer. Spread a crumb coat of the ranch frosting to seal the cake, then add another layer of frosting to cover the cake. Decorate as desired with various toppings.

SMORGASTARTA

Smorgastarta image

Categories Sandwich Egg Herb Cocktail Party Lunch Buffet Cream Cheese Salmon Summer Shower Chill Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 10 to 12 Servings

Number Of Ingredients 18

Ingredients

For egg salad filling
8 hard-boiled large eggs, chopped fine
2/3 cup mayonnaise
2 scallions (white and pale green parts only), chopped fine
1 teaspoon drained capers, chopped
For smoked salmon filling
10 ounces smoked salmon, chopped fine
1 1/2 cups crème fraîche
1 teaspoon fresh lemon juice
For cream cheese filling
3/4 cup whipped cream cheese
1/2 stick (1/4 cup) unsalted butter, softened
3 tablespoons mixed finely chopped fresh herbs such as parsley, dill, and chives
40 slices very thin firm white sandwich bread (from two 1-pound loaves)
For herb topping
1/3 cup finely chopped fresh parsley leaves
1/3 cup finely chopped fresh dill sprigs
1/3 cup finely chopped fresh chives

Steps:

Make fillings:
In 3 separate bowls combine all ingredients for each filling, stirring each together until combined well. Season each filling with salt and pepper.
Stack 4 bread slices together and with a serrated knife trim crusts from bread. Stack and trim remaining 36 bread slices in same manner.
On a baking sheet lined with parchment paper or wax paper arrange 8 bread slices side by side in 2 rows of 4 slices each to form a rectangle. Top rectangle with half of egg salad filling, spreading evenly, and cover with 8 more bread slices in same manner, pressing gently on top and sides to form an even layer.
Top second layer of bread with half of salmon filling, spreading evenly, and cover with 8 bread slices in same manner to form an even layer.
Top third layer of bread with all of cream cheese filling, spreading evenly, and cover with 8 bread slices in same manner to form an even layer.
Make layers with remaining salmon filling, remaining 8 bread slices, and remaining egg salad filling in same manner, ending with egg salad. Chill torte, covered with plastic wrap, at least 12 hours and up to 2 days.
Make topping:
In a bowl stir together herbs until combined well.
Trim sides of torte and sprinkle topping over egg salad layer.
Serve torte cut into small pieces.

SAVOURY SANDWICH CAKE-SMORGASTORTA

Savoury Sandwich Cake-Smorgastorta image

Nicola brought this along for Boxing Day lunch. It looked soooo good and tasted the same! I have done some research on this, and apparently you can use heaps of different fillings, but I must admit that, for me, this one is just right! (if you google "images" and smorgastorta you can get some other ideas!) One of the good things about it is that you make most of it the day before! this is great for a "ladies luncheon" should serve about 12, or a family of five, or 3 teenage boys.

Provided by mummamills

Categories Lunch/Snacks

Time 40m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

27 slices bread, crusts removed
300 ml egg based mayonnaise
200 ml whipping cream
420 g salmon or 420 g tuna
chopped dill, to taste
1/2 cup finely chopped spring onion
1 pinch cayenne pepper
squeeze lemon juice
500 g peeled prawns
4 -6 hardboiled egg
cherry tomatoes
sliced cucumber
lemon wedge
smoked salmon

Steps:

whip the cream until stiff, then fold thru the mayonnaise. (I used my whisk for both).
set aside 1/3 of this mixture.
Drain your fish and pick out all the bones etc.
Combine with the 2/3 cream mix, adding your onions and dill, cayenne and lemon juice. salt and pepper optional.
On a sturdy platter, (or a biscuit tray covered in baking paper) lay out 9 slices of crustless bread. If you slices are realy big, use 6 slices, and 3 X 1/2 slices, laying them out to form the base of the "cake".
spread half the mixture over the bread.
top with 9 more slices.
cover evenly with the rest of your mixture and top with the last 9 slices of bread.
Press it down with your hand to get an even top.
Using the saved 1/3 of the cream mixture, spread over the top and sides of the cake.
refrigerate overnight.
garnish!
there are no rules to garnishing, a row of egg slices, then some chopped cherry tomaoes, then a band of fresh chopped parsley. You can slice the smoked salmon and do a criss-cross design. Use the cucumber around the sides of the cake. Slice thinly and press against the sides.

Tips:

Choose high-quality bread that is firm enough to hold up to the fillings.
Use a variety of fillings to create a flavorful and interesting cake.
Spread a thin layer of butter or mayonnaise on the bread to help the fillings stick.
Layer the fillings evenly so that each bite has a bit of everything.
Press the cake down gently after each layer of fillings to help it hold together.
Chill the cake for at least 30 minutes before serving to allow the flavors to meld.
Garnish the cake with fresh herbs, vegetables, or flowers to make it look extra special.

Conclusion:

A savory sandwich cake is a delicious and versatile dish that can be enjoyed any time of day. With its endless variations of fillings and toppings, it is a great way to use up leftovers or simply create a new and exciting meal. Whether you are hosting a party or just looking for a fun and easy weeknight dinner, a savory sandwich cake is sure to be a hit. So, get creative and experiment with different flavors and ingredients to find your perfect combination.

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