Smörgåstårta with salmon and shrimp
A fantastic smörgåstårta (sandwich cake) with salmon, prawns and crayfish. My absolute favorite.
| Servings | 14 Portions |
| Tags | Egg | Fish | Main Course | Party Food | Seafood | Swedish |
| Allergens | Eggs, Fish, Gluten, Milk, Shellfish, Wheat |
| Rest Time | 720 min |
| Cook Time | 90 min |
This is pretty much the same recipe I posted before, but with adjustments to fit a sandwich cake base 26cm x 38cm instead (I bought mine at snabbgross). I've also made a few other minor tweaks, but generally I've only doubled the ingredients except for some more expensive ingredients that I've reduced. You have to think about the economy too and things like prawns and crayfish tails cost a lot.
It is not very difficult to make a sandwich cake, but there are a lot of ingredients to handle and it requires some time. The different mixes are just combining ingredients and cranking around a bit, but if you use whole shrimp, it will of course take a little longer to peel them first. Whole prawns usually taste better in my opinion, but for the prawn mix you can use pre-peeled prawns. For decoration, however, it is best to use whole prawns and take the time to peel them yourself.
In many recipes it is usually considered beneficial to give certain things time to rest in the fridge, but in this case it is a requirement. The sandwich cake must be left untouched in the fridge preferably for a day before it is time to decorate and then eat it. If you store the sandwich cake in the fridge, it can last for 2 days without problems, but the decoration can quickly become a bit boring and you also have to consider that the cake sometimes stands out for a long time as people pick pieces, which reduces the time that the cake keeps relatively fresh.
It is not particularly difficult to make a sandwich cake, but it does take some time. As this is a larger cake, you can count on 60-90 minutes in total just to throw all the ingredients together and build the cake. I think it's worth the work and it's usually a success at parties.
In this particular case, I had a cutting board as a base and the cake covered almost the whole, which made decorating a little difficult. I usually put a lot of the salad on the plate next to the sandwich cake, but in this case the salad had to be served next to it - not quite optimal. I also had some red onion left over from the other sandwich cake I made at the same time and I thought it went well with this cake too - there are no direct rules here, but you take what you think goes well together and it often turns out well.
Ingredients
Directions
- Chop the prawns into smaller pieces. Mix all the ingredients in a bowl.
- Store the mix in the fridge until it's time to use it.
- Chop the boiled egg into small pieces. Mix all the ingredients in a bowl.
- Store the mix in the fridge until it's time to use it.
- Chop the crayfish into smaller pieces. Mix all the ingredients in a bowl.
- Store the mix in the fridge until it's time to use it.
- Cut off the edge of the bread slices.
- Lay 1 slice of bread as the bottom and spread the shrimp mix in an even layer.
- Place on a slice of bread and spread the egg mix.
- Add another slice of bread and spread the crayfish mix. Finish with a final slice of bread.
- Mix cream cheese and creme fraiche in a bowl and spread this on and around the cake.
- Let the cake stand in the refrigerator overnight.
- Use your imagination and decorate with all the remaining ingredients about an hour before it is supposed to be served.
- Store the cake in the fridge until serving.
Nutrition Facts*
| Total | Serving | 100 g | |
|---|---|---|---|
| Energy | 11023.1 kcal | 787.36 kcal | 242 kcal |
| Carbohydrates | 555.71 g | 39.69 g | 12.20 g |
| Fat | 674.14 g | 48.15 g | 14.80 g |
| Protein | 430.9 g | 30.78 g | 9.46 g |
| Sugar | 80.17 g | 5.73 g | 1.76 g |
| Salt | 43.73 g | 3.12 g | 0.96 g |
* The nutritional information provided is approximated and calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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Drygast
Foodie, amateur cook, software developer, dog owner and generic old guy.
