smorgastarta Swedish sandwich cake

Smorgastarta Swedish fish cake

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smorgastarta Swedish sandwich cake

When you love fish, this is the best lunch you can have! smorgastarta Swedish sandwich cake is a delicious fish cake with omega 3 fish. For this recipe you need white toast bread, deviled eggs and fish of choice. Smoked salmon is basic for this recipe. You can use smoked or canned salmon as well. Besides salmon, we use steamed mackarel and herring fish too! Any other fish like shrimp or smoked trout is perfect for this recipe. Smorgastarta is a combination of fish,  Olivier salad and deviled eggs.

You can make smorgastarta Swedish sandwich cake as long as you want! Our recipe is for 2 . So whenever you need to make more, it is easy to double this recipe. This fish cake contains 4 layers of oven roasted bread with olive oil. Then you can start build this fish cake up. The first and third layer are with deviled egg cream and in the middle of the fish cake we add Olivier salad.

 

Smörgåstårta Swedish sandwich cake with smoked slamon, herring, and deviled eggs

Smörgåstårta Swedish sandwich cake blog

 

Deviled egg cream

For Smorgastarta Swedish sandwich cake you need deviled egg cream with lemon flavor. The original recipe is with butter only we make this with good quality of cream cheese. It is like a spread and the lemon flavor comes from lemon zest! When you brush the first layer of toast with deviled egg cream and on top with smoked salmon, one part is finished!

 

Deviled egg spread

Deviled egg spread for Smörgåstårta Swedish sandwich cake

 

Russian Olivier potatoe salad with peas, carrots, capers and corn.

Russian Olivier salad with potatoes for smorgastarta Swedish fish cake

 

Russian Olivier potatoe salad

When the first layer is with smoked salmon, You can brush another 3 slices of toast with cream cheese. These slices must have a thick layer of cream cheese with herbs. On top of that comes Russian Olivier potatoe salad. This is a light potatoe salad with carrots, peas, corn and capers. We serve this salad as well for lunch only with toast. The vegetables with cornishons makes it fresh and isn’t sticky! The last part is to brush 3 slices of toast bread with deviled egg cream and smoked salmon. Then comes the decoration fo smorgastart sandwich fish cake.

 

Smörgåstårta Swedish sandwich ccake with smoked salmon, herring, mackarel fish and deviled eggs.

Smörgåstårta Swedish sandwich cake with smoked salmon, herring and mackerl fish.

 

 

Decorate sandwich cake

The finishing part of smorgastarta Swedish sandwich cake is the best part of this recipe. When you are creative and have ideas how to dress this up, you will have an eye catching fish cake. The top of the fish cake should have deviled eggs and cream with fish. As you can see our pins have two different decorated fish cakes. One with chopped parsley on the sides and one with smoked salmon. For this recipe I am using always smoked salmon, herring and mackarel.

 

smorgastarta Swedish sandwich cake with gravadlax salmon and herring

Smorgastarta Swedish sandwich fish cake with deviled eggs and smoked salmon.

 

 

Make sure you use the fish you are using in your fish cake. When the fish cake is ready, put this in the refrigerator until use. sandwich fish cakes are good for 2 days at the max, because you are dealing with fish. I hope you like this sandwich fish cake blog. When you have questions about this recipe, please use our comment box below. Down below there are some links of other recipes which can be useful for your fishcake. Anyway, enjoy making smorgastarta Swedish sandwich cake recipe.

 

Links

 

 

 

 

 

 

Serves 4

smorgastarta Swedish sandwich cake

40 minPrep Time

20 minCook Time

1 hrTotal Time

Save RecipeSave Recipe

Ingredients:

  • 9 slices square sized toast bread
  • 2 tbsp extra vierge olive oil
  • 12 hard boiled free range eggs
  • 2 tbsp lemonzest
  • 1 shallot onion or small regular onion
  • 2 to 3 tbsp cream cheese
  • 1 tsp dijon mustard
  • 1/2 tbsp extra fine granulated sugar
  • 3/4 tsp worcestershire sauce
  • pinch white pepper
  • pinch sea salt
  • 1 lbs smoked salmon
  • 1 cup Cream cheese garlic herb dip (see recipe)
  • 2 cups Russian olivier potatoe salad
  • 1 extra hard boiled egg for decoration
  • 1/4 lbs mackarel fish
  • 1/2 lbs other fish of choice, herring, sardines, smoked trout.
  • Mayonnaise for decoration on top.

Directions:

  1. Peel 12 hard boiled eggs and cut them in halve. Keep 6 egg whites for deviled eggs decoration.
  2. Pre heat oven 175/80C and brush 12 slices of toast bread with olive oil. Roast 9 slices of bread lightly and crunchy.
  3. Remove the crust of all slices and use these slices of bread for this sandwich cake.
  4. Use a food processor and mince on highspeed 1 small onion. Then you can add all egg yolks and give this about 10 pulses. Add 3 tbsp of lemonzest, 2 tbsp cream cheese, 1 tsp dijon mustard, 1/2 tbsp exta fine sugar, pinch white pepper, pinch salt, 3/4 tsp of worcestershire sauce. Mince all ingredients on highspeed until smooth. When it is to dry add another tbsp of cream cheese.
  5. Brush 3 bread slices with deviled egg cream and put them in a row on an oblong platter.
  6. Add on top smoked salmon (on all 3 slices)
  7. Brush another 3 slices with cream cheese garlic herb dip and put these slices on top of smoked salmon.
  8. Use 2 cups of Russian Olivier salad on top of the cream cheese. (see recipe.
  9. Brush another 3 slices of toast and brush this with deviled egg cream. Add on top smoked salmon.
  10. Brush another 3 slices of toast bread with deviled egg cream and this is the top of the sandwich cake.
  11. Make sure all slices of bread are build neat on top of each other. Brush she top and sides with deviled egg cream. Use a palet knife to make it smooth.
  12. Use a small piping bag with nozzle of choice and decorate the top of the sandwich cake with deviled egg cream and use 3 to 6 egg shells. Use lemon deviled egg as decoration on top of the sandwich cake.
  13. Decorate the sides with smoked salmon. On top you can use mackarel, sardines or herring fish. Just use fish of choice for this sandwich cake.
  14. Keep Smorgastarta Swedish sandwich cake in the refrigerator for at least 3 hours. When use, take this sandwich cake 15 minutes before use out of the refrigerator.

Notes

Use smoked salmon as basic fish. Use 2 other fish of choice for this recipe. See Russian Olivier potatoe salad in our archives. See our creamy lemon deviled eggs recipe in our archives. For decoration inspritation. Google smorgastarta and see images. There are plenty of ideas how to decorate this fish cake.

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https://www.food-emporium.com/2018/03/12/smorgastarta-swedish-sandwich-cake/
smorgastarta Swedish sandwich cake Recipesmorgastarta Swedish sandwich cake recipe

 

 

 

 

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