Smorgastarta, Swedish Sandwich Cake, beautiful to the eye and layers of flavors and textures to feast on. At first glance, you think wow this is a wonderful cake, but then you look closer and you realize this is savory with notes of smoked salmon and dill, radishes, egg salad and chives tweaking the flavor at each stop! Truly a work of art! Welcome to Eat the World and this month’s stop to Sweden.
Song of the day: “Mamma Mia” by ABBA.
Smorgastarta, Swedish Sandwich Cake, truly brings the artist out of you. Intricate layers united by a cream cheese/yogurt spread stepped up in flavor with the moistest and delicious salmon you could ever taste. Add an egg salad and a most beautiful array of color and poise on top, and we have a real surprise in taste and texture. Come with us, let’s Eat the World and experience Sweden together!
For us, in the food world, we could not have been delivered a more sad note than finding out Anthony Bourdain had passed tragically. Traveling the world and taking us all on an adventure of food, culture, and sharing was his forte! Anthony had a way to capture you with his words, and take you on a journey meeting people from all over the world in a most intimate and interactive way sharing with us the beautiful, unique lives, and ever so delicious food. I was always excited for “Parts Unkown” Anthony’s show, and could not wait to find out where he would take us next. I was a true fan and often said Anthony Bourdain had my dream job and that if he ever needed some help I was always available.
I have always been captivated by culture, not only in the true sense of the word but also in the totality that culture has to offer. The spirituality, everyday life, and the foods that represent the people of the world will always be in my heart. I hope wherever you are, Anthony, you are at peace, you were truly a gift to us foodies and I am sure all of us with Eat the World feel the loss of a truly great inspiration and person……… This one’s for you, Anthony!
Smorgastarta, Swedish Sandwich Cake is our recipe pick this month as we travel to Sweden with our group Eat the World. It is always a task when we find out the country of the month. Not that it is hard finding recipes, but there are so many to choose from. As Nicoletta and I research we try to find a recipe that truly spikes are passion and this Smorgastarta did just that. We were really inspired by Adam Liaw who has a show on Gusto TV and in one particular episode he was in Sweden and they were making this savory sandwich cake.
There are many ways to compose Smorgastarta utilizing ingredients found in the country. When we think Swedish we always think meatballs and potatoes, gravy, and smoked salmon but there is so much more to the cultural cuisine. After looking at many recipes and seeing the different combinations for this Smorgastarta we decided on smoked salmon, radishes, chives, carrots, pea shoots, and an egg salad. Nicoletta was so excited to assemble this one. We both worked on putting this together, but Nicoletta put the finishing touches decorating the top.
One thing that you need is a good sliced white bread. You could use a multigrain or rye or whatever your heart desires, but traditionally white bread is used. I was quite surprised at how easy this was to make and it took very little time. In the roster of ingredients are:
- sliced white bread, crust cut off
- smoked salmon with dill
- chopped fresh chives and a few long sprigs for decorating
- eggs
- mayo
- parsley
- lemon juice
- plain Greek yogurt
- cream cheese
- radishes
- pea shoot greens
It is time to get everything together before we assemble this Smorgastarta. The salmon is chopped nice and fine and combined with some of the yogurt/cream cheese mixture, taking a few of the fillets and making these beautiful rosettes. Egg salad is mixed up with some mayo, parsley, lemon juice, and seasoning. The radishes thinly cut into rounds. Some filleted carrots, pea shoot greens, and I believe we are ready to assemble this baby.
Let’s have some fun and create this beautiful Smorgastarta!
So, first layer a nice slathering of the yogurt and cream cheese, a sprinkle of chopped chive which we got out of our own garden. Next, the smoked salmon creamy mixture.
I love the colors happening right now and it smells so so good. Down go a few more slices of the bread and we are ready for level two. Again, a nice spread of the yogurt cream cheese mixture which helps hold the layers together, some more chives. On goes the egg salad and layer two is complete.
This is looking so good and from the aroma of all those amazing flavors, I can’t wait to dig in.
The last layer and the most fun, this is where Nicoletta comes in and releases her inner artist. Look at how beautiful she created the top with those radish rounds, carrot strands, pea shoot greens, smoked salmon rosettes and finally some chives. Doesn’t it look absolutely amazing?. Nicoletta did a fabulous job, I almost hate to cut into it.
Look at those layers so colorful and aromatic from that rose color of the smoked salmon layer to the golden hue of the egg salad, and finally the colorful and so delicate top layer. I am sorry, I have to taste it.
Mamma Mia, this is so delicious! The bread light and tender, a great foundation for what’s to come. The yogurt/cream cheese so creamy and kicked up with those chive notes. That salmon is like butter to my tongue just melting and the dill coming through ever so gracefully. The egg salad is velvety and those wonderfully cooked yolks adding such a richness to the mix while the whites giving texture. I love how the pea shoot greens add a bit of sweetness and freshness alongside the carrots, and those radishes coming in with that peppery crisp hit. The rosettes just give us another deeper level of salmon flavor, and I have to say Sgambaro’s, which is the brand we bought from the Italian Centre Shop, really knows how to prepare the smoked salmon. Truly a premium product and one I highly recommend you try.
This Smorgastarta, Swedish Sandwich Cake is just the thing to wow your guests at your next dinner party. At first, they will think you are serving them dessert first but when they get a smidge of the aromas emanating from this dish they will realize you have created a wonderfully savory delight for them to feast on and they will truly feel special as they experience each and every delectable and artistically presented layer of this cake.
Thanks to Evelyne, and Eat the World, we are discovering the world of food one Country at a time and can’t wait for next month’s stop. Release your inner artist and have some fun creating this Smorgastarta, Swedish Sandwich cake!
Enjoy!
Song of the day: “Mamma Mia” by ABBA.
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Smorgastarta, Swedish Sandwich Cake, truly brings the artist out of you. Intricate layers united by a cream cheese/yogurt spread stepped up in flavor with the moistest and delicious salmon you could ever taste. Add an egg salad and a most beautiful array of color and poise on top, and we have a real surprise in taste and texture. Come with us, let’s Eat the World, and experience Sweden together!
Ingredients
- 12 slices white bread
- 1/2 cup plain Greek yogurt
- 1 cup (227 g) cream cheese
For the salmon layer:
- 150 g smoked salmon (plus 20 g for decorating the top)
- 1/4 cup Greek yogurt/cream cheese mixture
- 1 1/2 Tbsp chopped chives
- 2 Tbsp lemon juice
- touch of pepper
For the egg salad layer:
- 3 boiled eggs, minced
- 1/2 Tbsp parsley, minced
- 1/2 Tbsp lemon juice
- 2 Tbsp mayonnaise
- salt and pepper to taste
To assemble:
- smoked salmon rolled into rosettes
- 2–3 small radishes, thinly sliced
- 1 carrot, thinly sliced and rolled
- a sprinkle of chopped chives, plus some longer strands
- a handful of pea shoots
Instructions
- Cut the crusts off of the sliced white bread. Please note that you can use the crust to make croutons or breadcrumbs.
- Mix up the salmon mixture and refrigerate.
- Make up the egg salad and refrigerate.
- Assemble 4 slices onto a large square dish.
- Take salmon mixture and egg salad out of the fridge.
- Spread some of the yogurt/cream cheese mixture all over the bread slices and sprinkle with some of the chopped chives.
- Take the salmon mixture and spread it on top of the yogurt/cream cheese layer, and place four more slices of the bread on top.
- Again, spread the yogurt/cream cheese mixture, and sprinkle some chopped chives. Take the eggs salad and spread it on top creating the second layer.
- Add the last four slices of bread, spread the last of the yogurt/cream cheese mixture and decorate the top with the radish rounds, pea shoot greens, salmon rosettes, carrots rolls, chopped chives, and strands.
- You can follow what we did as you can see in the pictures, or use your own creativity and make it your own. Refrigerate.
- Ready to serve.
Enjoy!
Notes
- You can use a bread of your choice also, but keep in mind this cake is quite substantial and a heavier bread may take it over the top.
- You can use different ingredients such as shrimp and cucumber and the cake can be decorated to your liking. Just remember have fun, and enjoy how your creativity plays itself out.
Check out all the wonderful Swedish dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join</a> and have fun exploring a country a month in the kitchen with us!
Wendy: Rabarberpaj
Camilla: Fläderblomsglass (Elderflower Ice Cream) for Midsommar
Tara: Våfflor (Swedish Waffles)
Heather: Korngryn och rotsaker (Pearl Barley with Roasted Root Vegetables)
Juli: Färskpotatis – Swedish Dill Potatoes
Evelyne: Swedish Egg Coffee recipe
Loreto and Nicoletta (Us): Smorgastarta – Swedish Sandwich Cake
Amy: Rödbetssallad med Getost (Grated Beetroot Salad with Goat Cheese)
Margaret: Swedish Meatballs with Cream Gravy: A Taste of Sweden
![I told you that this time of the year, in Italy, I would have an abundance of asparagus around...😄
**
After eating my way through artichokes in all possible ways, now it's asparagus time 😊.
**
I've made a spectacular focaccia with lemon asparagus and my parents are still raving about it 😍
**
Soon on the blog, with the reveal of how we've topped it 😋😉.
**
Finishing packing, tomorrow I'll be flying 🛫 home...🏠
[IT]
Ve l'avevo detto che in questo periodo avrei avuto intorno un'abbondanza di asparagi!😄
Dopo aver mangiato carciofi per mesi, ora è tempo di asparagi.
Ho fatto una focaccia spettacolare con gli asparagi al limone e i miei ne stanno ancora parlando.
Presto la ricetta sul blog e vi faccio vedere come l'ho servita😋.
Sto finendo di fare la valigia, domani volo🛫 a casa🏠...
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#bontaitaliane #asparagi #gloobyfood #homebaker #foodies #inthekitchen #fbcigers #eeeeeats #goodeats #buzzfeedtasty #tastemade #foodblogfeed #tasteofhome #onthetable #fattoincasa #buzzfeedfood #lifeandthyme #foodstyling #makeitdelicious #yegblogger #foodforfoodies #eatrealfood #eatwellbewell #beautifulcuisines #foodandwine #focaccia #foodstagram](http://scontent-ort2-1.cdninstagram.com/vp/90f7a1ba17d5cde7f32164753cb08100/5D396FD0/t51.2885-15/sh0.08/e35/s640x640/56857815_394823631102943_9198425521582609686_n.jpg?_nc_ht=scontent-ort2-1.cdninstagram.com "I told you that this time of the year, in Italy, I would have an abundance of asparagus around...😄
**
After eating my way through artichokes in all possible ways, now it's asparagus time 😊.
**
I've made a spectacular focaccia with lemon asparagus and my parents are still raving about it 😍
**
Soon on the blog, with the reveal of how we've topped it 😋😉.
**
Finishing packing, tomorrow I'll be flying 🛫 home...🏠
[IT]
Ve l'avevo detto che in questo periodo avrei avuto intorno un'abbondanza di asparagi!😄
Dopo aver mangiato carciofi per mesi, ora è tempo di asparagi.
Ho fatto una focaccia spettacolare con gli asparagi al limone e i miei ne stanno ancora parlando.
Presto la ricetta sul blog e vi faccio vedere come l'ho servita😋.
Sto finendo di fare la valigia, domani volo🛫 a casa🏠...
.
.
.
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.
.
#bontaitaliane #asparagi #gloobyfood #homebaker #foodies #inthekitchen #fbcigers #eeeeeats #goodeats #buzzfeedtasty #tastemade #foodblogfeed #tasteofhome #onthetable #fattoincasa #buzzfeedfood #lifeandthyme #foodstyling #makeitdelicious #yegblogger #foodforfoodies #eatrealfood #eatwellbewell #beautifulcuisines #foodandwine #focaccia #foodstagram")
![Easter time in Italy has always meant plenty of asparagus around...
**
The best ones would be the wild asparagus my dad would forage in the country. Thin and long and packed with so much flavor.
Every Pasquetta, Easter Monday, we would share a long table outdoors in the countryside with my relatives, and my dad would make pasta with asparagus and pancetta.
**
#throwbackthursday to a lunch we had a couple of weeks ago. We bought fresh asparagus, @granoro pasta called pantacce, and pancetta at @eataly, and my dad made for us his famous pasta.
Simplicity and deliciousness, arm-in-arm.
[IT]
Pasqua ha sempre significato abbondanza di asparagi...
I più buoni erano quelli selvatici che mio padre faceva nei campi. Lunghi e sottili, con un intenso sapore.
Ogni Pasquetta, una lunga tavolata in campagna con i parenti, e mio padre che preparava la pasta con gli asparagi e la pancetta.
Una delle scorse domeniche, a pranzo, papà ci ha preparato la sua pasta famosa. Da Eataly abbiamo comprato gli asparagi, un'ottima pasta Granoro e la pancetta.
Semplicità e squisitezza a braccetto.
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#bontaitaliane #asparagi #gloobyfood #shareyourtable #foodies #inthekitchen #fbcigers #eeeeeats #goodtaste #buzzfeedtasty #tastemade #foodblogfeed #tasteofhome #onthetable #fattoincasa #buzzfeedfood #lifeandthyme #foodstyling #makeitdelicious #yegblogger #foodfluffer #italianfood #eatwellbewell #beautifulcuisines #foodandwine #pasta #foodstagram](http://scontent-ort2-1.cdninstagram.com/vp/f03768deba99b7f17b1ac33d51e09d6b/5D51A97A/t51.2885-15/sh0.08/e35/s640x640/56664983_2135711616551368_3894001214899993809_n.jpg?_nc_ht=scontent-ort2-1.cdninstagram.com "Easter time in Italy has always meant plenty of asparagus around...
**
The best ones would be the wild asparagus my dad would forage in the country. Thin and long and packed with so much flavor.
Every Pasquetta, Easter Monday, we would share a long table outdoors in the countryside with my relatives, and my dad would make pasta with asparagus and pancetta.
**
#throwbackthursday to a lunch we had a couple of weeks ago. We bought fresh asparagus, @granoro pasta called pantacce, and pancetta at @eataly, and my dad made for us his famous pasta.
Simplicity and deliciousness, arm-in-arm.
[IT]
Pasqua ha sempre significato abbondanza di asparagi...
I più buoni erano quelli selvatici che mio padre faceva nei campi. Lunghi e sottili, con un intenso sapore.
Ogni Pasquetta, una lunga tavolata in campagna con i parenti, e mio padre che preparava la pasta con gli asparagi e la pancetta.
Una delle scorse domeniche, a pranzo, papà ci ha preparato la sua pasta famosa. Da Eataly abbiamo comprato gli asparagi, un'ottima pasta Granoro e la pancetta.
Semplicità e squisitezza a braccetto.
.
.
.
.
#bontaitaliane #asparagi #gloobyfood #shareyourtable #foodies #inthekitchen #fbcigers #eeeeeats #goodtaste #buzzfeedtasty #tastemade #foodblogfeed #tasteofhome #onthetable #fattoincasa #buzzfeedfood #lifeandthyme #foodstyling #makeitdelicious #yegblogger #foodfluffer #italianfood #eatwellbewell #beautifulcuisines #foodandwine #pasta #foodstagram")
![Since I was a little kid👧, once in a while it happens that I have a mild reaction when eating strawberries🍓
**
Nothing serious, I just get an itchy skin rash, and not all the times, so that doesn't stop me from eating them 😉.
It's been a few weeks already that here we find fresh strawberries in the markets.
My favorite way to eat 🍓🍓, especially these small sweet local organic ones, is not in cake form, as you would expect, but simply hulled and thoroughly washed.
I pop them in my mouth like candies💗, or, at the most, I cut them and dress with a little sugar and lots of lemon juice (second picture).😍
**
What is your favorite way of eating strawberries?
[IT]
Da quando ero piccola, ogni tanto succede che mi vengono le bolle quando mangio le fragole.
Niente di serio, quindi io continuo a mangiarle.
Principalmente non ci faccio dolci, ma mi piacciono semplicemente lavate e mangiate una dietro l'altra come caramelle, o tagliate e condite con poco zucchero e tanto limone.
Come preferite voi mangiare le fragole?
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#gloobyfood #shareyourtable #foodies #inthekitchen #fbcigers #fragole #strawberries #eeeeeats #goodtaste #buzzfeedtasty #tastemade #foodblogfeed #tasteofhome #foodpost #onthetable
#buzzfeedfood #lifeandthyme #foodstyling #yegblogger #foodfluffer #eatwellbewell #beautifulcuisines #foodstyling #realfood #eatclean #eattherainbow #realsimple #organic #thefeedfeed](http://scontent-ort2-1.cdninstagram.com/vp/a32cb02bd7830b1cf4196188166377c2/5D347EA7/t51.2885-15/sh0.08/e35/s640x640/54732346_2284171181820822_8810343101935169148_n.jpg?_nc_ht=scontent-ort2-1.cdninstagram.com "Since I was a little kid👧, once in a while it happens that I have a mild reaction when eating strawberries🍓
**
Nothing serious, I just get an itchy skin rash, and not all the times, so that doesn't stop me from eating them 😉.
It's been a few weeks already that here we find fresh strawberries in the markets.
My favorite way to eat 🍓🍓, especially these small sweet local organic ones, is not in cake form, as you would expect, but simply hulled and thoroughly washed.
I pop them in my mouth like candies💗, or, at the most, I cut them and dress with a little sugar and lots of lemon juice (second picture).😍
**
What is your favorite way of eating strawberries?
[IT]
Da quando ero piccola, ogni tanto succede che mi vengono le bolle quando mangio le fragole.
Niente di serio, quindi io continuo a mangiarle.
Principalmente non ci faccio dolci, ma mi piacciono semplicemente lavate e mangiate una dietro l'altra come caramelle, o tagliate e condite con poco zucchero e tanto limone.
Come preferite voi mangiare le fragole?
.
.
.
.
.
#gloobyfood #shareyourtable #foodies #inthekitchen #fbcigers #fragole #strawberries #eeeeeats #goodtaste #buzzfeedtasty #tastemade #foodblogfeed #tasteofhome #foodpost #onthetable
#buzzfeedfood #lifeandthyme #foodstyling #yegblogger #foodfluffer #eatwellbewell #beautifulcuisines #foodstyling #realfood #eatclean #eattherainbow #realsimple #organic #thefeedfeed")
16 Comments
That looks so gorgeous! I’ve always wanted to try one out.
Thank you I highly recomend trying this so delicious!
That is absolutely beautiful!
Thank you!
What a wonderful tribute to Anthony Bourdain and what an absolutely stunning sandwich. How impressive would this be to serve at a baby or bridal shower??!!
Hi wendy thank you so much for those lovely words, and I agree this would be a fabulous cake to serve at a baby or bridal shower and the options and variations could really highlight the event. Your guests would be so surprised that it is savory!
Have a great day!
Loreto
I’m so happy someone made the sandwich cake!!! Great work!
Hi Amy it was truly our pleasure. We had alot of fun making it and eating it as well,lol. Thanks for taking time to check it out.
Have a wonderful day!
Loreto
Such a beautiful Smörgåstårta! I just love how you decorated the top!
Hi Tara it was all Nicoletta she loves being artistic and I agree the top looks so beautiful!.
Happy cooking!
Loreto
Wow Loreto, I am so happy someone took on the Smorgastarta challenge and you made it look and taste spectacular. The prettiest sandwich ever! It’s really stunning and a great contribution to this month’s challenge. I am sure Anthony would approve, still in shock from the news.
Hi Evelyn thank you! Your words mean alot to us and we are so pleased to be part of your project. We looked at a lot of recipes bbut thos smorgastarta stuck with us and we are very please with how it turned out. It was so delicious and beautiful. I didn’t want to cut into it but my curiousity got the best of me and had to test the flavors. My smile after tell it all. Thanks for sharing your experience. I too am still in shock about the news of Anthony, he was a true inspiration to me.
Have a great week!
Loreto
What a fun recipe! I can’t wait to try this for my table. Nice job.
Thank you Camilla, Nicoletta and I had so much fun creating this, and I was surprised how quickly the whole thing came together, and I have to say Nicoletta di a wonderful job with the final top touches, it is so beautiful and inviting.
Happy cooking!
Loreto
I don’t know how I missed these elegant sandwiches, but I am going to make some right now! When you realize you already have the ingredients (we rarely ever go without radishes, lol) it must be some kind of a sing, right? Beautiful work, I’d love to visit Sweden some day. Pinned!
Hi Milena us too we have been through the airport and it is so nice, can only imagine the landscape and pretty towns. As for this Smorgastorta it was absolutely divine to look at and eat! Thank you.
Have fun making this one.
Cheers!
loreto