Midsummer Buffet: Smörgåstårta
Smörgåstårta is the best party trick in a Swede’s cookbook. This dish is so easy to make, versatile to fit anyone’s palette, dietary restrictions or preferences, and it’s filling.
40 Minutes +time in the fridge
How to do it
6 slices of white bread (Landgångsbröd)
2 dl Skagenröra salad
For Skagenröra salad: mix together 200 gram peeled prawns, 1/2 dl chopped dill, 2 tbsp finely chopped red onion, 2 tbsp squeezed lemon, 0.5 dl mayo, 1dl creme fraiche, salt and pepper to taste
150 gram prawns
200 gram smoked salmon
1 tbsp fresh dill
2.5 dl mayonnaise
3 hard-boiled eggs
Butter the bread on one side. Place two sides side by side and top with as much Skagenröra mixture as you feel. Add two slices of bread on top.
Mash the eggs and mix with a little bit of mayonnaise and season with salt and pepper. Add to the top of the bread. Add the last two slices of bread.
Using a pallet knife, add a thin layer of mayonnaise all around the sandwich cake. This will help the other toppings stick.
How to Decorate:
Use slices of salmon on the top of the sandwich cake. Try to arrange in a nice pattern.
Use a cheese slicer to cut long pieces of cucumber and use to decorate the sides.
Once the sides are looking neat, you can decorate the top.You can add basically whatever you want. Swedish people mostly add some Skagenröra on top and then add loads of prawns and springs of dill.
Remember to refrigerate before eating.