Anette Rosvall, smorgastarta, smörgåstårta, recepie, recept,

Smörgåstårta in english!

I´m proud and happy, because I´ve had some questions about my recepie for Smorgastarta from some english readers (one of them actually saw the link on David Lebovitzs site) Therefore I´ve translated it to english, so here we go!

In Sweden some are looking down on the ”Smörgåstårta” Why I wondered, when the other day I made ​​one for a baptism. Personally, I think ”Smörgåstårta” is the perfect  party food. It is easy to prepare in advance, you can fill it with some really good stuff in it. On top of that it´s beautiful to look at and it fits just fine with bubbly wines.

It´s best if you prepare it a day ahead, the tastes of the filling need time to merge. The decoration on the other hand, you need to do just a couple of hours before serving. This recipe me and Emma got from one of our neighbors, Roffe. It only includes shrimps (or other seafood of your choise)

An hour before serving, you have to do the fun part. Decorate! I love to decorate all kinds of cakes. I use fresh flowers, herbs and ribbons. When it comes to Smörgåstårta it’s nice if you get a little idea of what’s in it just by looking at the decoration. On this cake, I have used black and orange caviar, lemon slices, shrimps and olives. The majo helps the decoration and lettuce to stay put and just to make it extra pretty I tie a bow with a light blue silk ribbon around it all.

This is what you´ll  need for a Smörgåstårta that gives about 10 pieces

30 pieces of toast (light or brown is your choise)

Filling 1

0,5 cup mayonnaise

0,5 cup sour cream

4 tablespoons finely chopped leek

0,5 cup finely chopped cucumber

2 tablespoons unsmoked caviar ( typical swedish product made of creamed cod roe )

2 tablespoons sliced ​​dill

Mix all that, do not skimp on the reached. Season with pepper, taste and add more  caviar / dill / pepper if necessary or salt, depending on your taste. What is left after you tasted put into the refrigerator for later.

Filling 2

o,75 cups cream

0,25 cup of sour cream

2 hg unpeeled shrimps

2 avocados (mashed)

2 tablespoons finely chopped shallots

lemon juice

Chop both the shrimps and the shallot extra fine. Mix it with the lightly whipped cream and add sour cream. Squeeze the lemon juice in the bowl, add freshly ground pepper, if necessary. a little salt, mix and season to taste. Add the mashed avacado, and let it stay in the fridge until you are ready to make the ”smörgåstårta”

I usually make my smörgåstårta in a loaf bread tin lined with plastic film. That will make it easier to get it out when you shall decorate it later on. Cut the edges of the toast and place 3 pieces tightly together on the bottom of the bread tin. Spread half of the filling nr 1 onto the bread. Then add three slices of bread and smear half of the filling 2. Another layer of bread, and another layer of filling, and so on until there is no more filling. The last layer must consist of bread. Fold the plastic film over the bread, and put a cuttingboard ontop and then something heavy over like a mortar to put pressure on the smörgåstårta. That will help it to keep its form. Let it stay in the refrigerator over night.

Garnish

0,5 cup mayonnaise

0,5 cup of creme fraiche
Mix mayonnaise and sour cream and spred it in a thin layer all over the cake.

And now the fun part, decoration. Here you can use anything you like, eggs, roe, grapes, lemonwedges, asparagus, caviar, salmon roses, cucumber slices, dill or just shrimps and lobsters, use your imagination. Serve your smörgåstårta with champagne in the glass and celebrate anything!

Best of luck

Anette