Smørbrød - Sandwiches,  Smörgåstårta,  Sweden

Smörgåstårta – Swedish Sandwich Cake

Here is the Swedish recipe for the week! The Swedes are well known for their Smörgåstårta – or Sandwich cakes! Here is a recipe to make one of your very own from scratch at home, perfect for a weekend treat or an addition to any celebrations

Yield: 8 servings

Smörgåstårta - Swedish Sandwich Cake

Smörgåstårta - Swedish Sandwich Cake

Sandwich cake with salmon and prawns and boiled eggs on top - the very best! A truly luxurious and creamy sandwich cake that suits all holidays and all summer parties.


  • 1 loaf of white bread - sliced length wise.

Shrimp and salmon filling

  • 250 grams / 8.9 ounces peeled shrimps.
  • 50 grams / 1.8 ounces cold smoked salmon.
  • 1 pot of fresh dill.
  • ½ dl / 1.7 ounces crème fraiche.
  • 50 grams / 1.8 ounces cottage cheese.
  • ½ dl / 1.7 ounces mayonnaise.
  • Dash of dijon mustard .

Egg filling

  • 4 hard boiled eggs.
  • ½ dl / 1.7 ounces crème fraiche.
  • 50 grams / 1.8 ounces cottage cheese.
  • Cress.
  • ½ dl / 1.7 ounces teaspoon salt.


  • 1 dl / 3.4 ounces crème fraiche.
  • 50 grams / 1.8 ounces cottage cheese.
  • 1 dl / 3.4 ounces mayonnaise.
  • 100 grams / 3.5 ounces peeled shrimps.
  • 100 grams / 3.5 ounces smoked salmon in slices.
  • 2 hardboiled eggs.
  • Cress
  • 1 bundle of radishes.
  • Fresh dill


  1. Chop the prawns, shred the salmon, chop the dill and put in a bowl. Stir in the crème fraiche, cream cheese, mayonnaise and Dijon mustard.
  2. Peel and chop the eggs, put in a bowl. Stir in crème fraiche, cream cheese, mayonnaise and chopped cress.
  3. Cut a sheet of parchment paper into four parts. Place 2 slices of bread on a tray with the 4 pieces of butter paper underneath so that they can be removed when the cake is done.
  4. Spread on the shrimp and salmon filling. Add 2 more slices of bread and spread on the egg filling. Add the last two slices of bread.
  5. Mix crème fraiche, cream cheese and mayonnaise for the garnish and spread on the cake. Cover the cake with plastic film and leave to rest, preferably overnight.
  6. Cut the cress and chop the dill. Cut the radishes into thin slices. Garnish the cake just before serving.


Recipe and image credit:

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 605Total Fat: 44gCarbohydrates: 28gProtein: 25g
If you try this recipe, I’d love to hear what you think!

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