Smörgåstårta with Shrimp Salad (Swedish Sandwich Cake)

whimsical, delicious, and even more fun to make

I can’t believe it took me this long to develop a recipe for Smörgåstårta—a classic (and slightly whimsical) Swedish dish that’s exactly what it sounds like: a savory sandwich cake made from layers of bread and fillings like shrimp, salmon, cucumbers, and eggs. You can fill it with just about anything, but I went with shrimp and egg salad plus sliced avocado. The “frosting” is a simple cream cheese and crème fraîche mixture, brightened with lemon zest. I then decorated with sliced cucumber, radish, lots of fresh herbs, and a jammy egg.

Smörgåstårta is often served at birthdays or spring and summer holidays in Sweden. While it’s easy enough to make at home, you’ll also find them ready to go at many Swedish bakeries. It’s a charming way to showcase fresh, seasonal vegetables—and arguably even more fun to decorate than a regular cake.

How to make it your own

• There are endless ways to make this your own. Start with any type of bread you like, then customize the fillings—swap the shrimp for cold cooked salmon, add lox to the avocado or egg salad layers, or take it in a totally different direction.

• I love the brightness lemon zest brings to the cream cheese mixture, but I’ve also had versions with horseradish, which is equally delicious.

• For the decoration, go with any spring or summer vegetables and herbs you have on hand—thinly sliced asparagus, sprouts, snap peas... anything goes.

Tips & tricks

• I like to slice the cucumber and radish with a mandoline, but a sharp knife works too–just try to get them as thin as possible.

• When cutting the cucumbers for the sides, I trim about ¼ off the bottom so the slices line up with the serving plate and just peek over the top of the sandwich cake. The amount you trim will depend on the length of your cucumber.

• All the components can be made ahead and stored in the fridge until you’re ready to assemble. The sandwich cake itself can be assembled a day in advance–any longer and the bread may get too soggy.

• I use whipped cream cheese to skip the extra step of whipping it myself. If you can’t find whipped, beat the cream cheese and creme fraiche together with an–this makes it much easier to spread.

• To avoid buying full bunches of herbs, I look for a small 3-pack with parsley, dill, and chives–it’s usually plenty for decorating.