- Cooking
Introducing the magnificent smörgåstårta, a Swedish masterpiece that defies Scandinavian minimalism in favor of creative maximalism. The result? A sandwich that deserves its own cake stand.
Published: December 3, 2023
Read time: 4 minutes
This short article was produced by National Geographic Traveller (UK)
Popular at everything from weddings to funerals, and found in bakeries and supermarkets all over Sweden, layered Smörgåstårta ‘cakes’ are a celebration of savory flavors. They come in all shapes and sizes and can incorporate almost anything the appetite desires– as long as you include some spreadable elements. Fish pâté, horseradish, crème fraîche, and cream cheese are favorites, which are layered with everything from avocado and smoked fish, to cooked prawns and ham– with traditional Scandi garnishes like radish, dill, and cucumber as fresh decorative touches. Get your mandolin and get creative.
1. Start with the base
Whip 100ml of light whipping cream into firm-ish peaks, then fold in 1 tablespoon of horseradish cream. Spread thinly onto 4 pieces of bread. Ideally, this would be a hearth-baked flatbread, as made by the Polarbröd brand. White bread, crusts removed, will also do. Layer with smoked or quick-cured salmon (150g total).
2. Construct your ‘cake’
Lay the pieces of bread neatly on top of each other to form the layers of the cake. ‘Ice’ the top and sides with the remaining horseradish cream mixture, smoothing them using a palette knife.
3. Wrap it with ribbons
Peel 4 thin long pieces from one side of a cucumber, and surround them around the edges of the cake. You could also use cucumber rounds or avocado and/or some sprinkled herbs; chives, dill, and parsley work well.
4. Create some contrast
Cut a couple of very fine slices from an unwaxed lemon, and mandolin thin rounds from a small, pickled beetroot. Cut in half cherry tomatoes, radish slices, and julienned carrot are also good for adding a pop of color.
5. Decorate the top
Use a melon baller to scoop balls from the remaining cucumber to line the edges. Twist the remaining salmon pieces into flower-like coils. Accessorize as you wish– slices of beetroot, lemon slivers, sprigs of dill, salmon roe, etc.
6. Relax
This creation can be made an hour before serving and left in the refrigerator until you’re ready to eat (up to 24 hours ahead). This particular model makes a festive meal for two but can easily be expanded for larger parties.
Published in Issue 21 (fall 2023) of Food byNational Geographic Traveller(UK).
To subscribe to National Geographic Traveller(UK) magazine click here (Available in select countries only).
