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🍽️ Smörgastarta – Swedish Sandwich Cake

680 kcal · 30 min · 4 servings

Smörgastarta – Swedish Sandwich Cake Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Melt the butter in a pot over medium heat.
  2. 2. Line a springform pan with baking paper.
  3. 3. Remove the crust from the rye bread.
  4. 4. Crumble the bread.
  5. 5. Combine the bread crumbs with the melted butter in a bowl.
  6. 6. Transfer the mixture into the springform pan.
  7. 7. Press the base mixture evenly.
  8. 8. Place the pan with the base in the refrigerator.
  9. 9. Bring about 1 liter of water to a boil in a pot.
  10. 10. Hard boil the eggs in it for about 10 minutes.
  11. 11. Cool the boiled eggs under cold water.
  12. 12. Peel the cooled eggs.
  13. 13. Dice three of the eggs finely.
  14. 14. Wash the cucumber thoroughly.
  15. 15. Peel about 10 long strips from the cucumber with a vegetable peeler.
  16. 16. Cut the remaining cucumber in half lengthwise.
  17. 17. Remove the seeds from the cucumber half.
  18. 18. Dice the deseeded cucumber finely.
  19. 19. Halve the onion.
  20. 20. Peel the onion halves.
  21. 21. Dice the onion finely.
  22. 22. Cut the salmon into cubes.
  23. 23. Wash the dill.
  24. 24. Shake the dill dry.
  25. 25. Pluck off the dill tips.
  26. 26. Set aside one-third of the dill tips for garnish.
  27. 27. Chop the remaining dill finely.
  28. 28. Soak the gelatin in cold water in a bowl.
  29. 29. Mix cream cheese and yogurt in another bowl.
  30. 30. Season the cream with salt and pepper.
  31. 31. Gently fold in the chopped dill.
  32. 32. Fold in the cucumber cubes.
  33. 33. Fold in the onion cubes.
  34. 34. Fold in the salmon cubes.
  35. 35. Fold in the egg cubes.
  36. 36. Gently squeeze out the gelatin.
  37. 37. Dissolve the gelatin in a pot over low heat.
  38. 38. Stir a bit of the cream cheese mixture into the dissolved gelatin.
  39. 39. Ensure the gelatin is completely dissolved.
  40. 40. Fold the gelatin mixture into the remaining cream.
  41. 41. Spread the cream evenly over the bread base.
  42. 42. Smooth out the surface of the cream.
  43. 43. Let the cake set in the refrigerator for about 2 hours.
  44. 44. Quarter the remaining eggs lengthwise.
  45. 45. Rinse the party shrimp.
  46. 46. Pat the shrimp dry.
  47. 47. Garnish the cake with the cucumber strips.
  48. 48. Garnish the cake with cress.
  49. 49. Garnish the cake with the party shrimp.
  50. 50. Garnish the cake with the egg quarters.
  51. 51. Serve the finished sandwich cake.

Nutrition per serving