Today is the day of the Smörgåstårta, the Swedish sandwich cake which, to no surprise, is one of the most beloved dishes in Sweden. Although the savory cake is normally served during the summer months in Sweden, this hearty and fresh dish deserves love and eating – all year round.

Our food contributor, Elin Strömberg, put together this smoked salmon recipe, and from the looks of it, it must taste pretty darn amazing, don’t you think?

Serves 4-6

Ingredients

6 slices of bread (I usually bake my own paleo bread from (https://www.paleorunningmomma.com/paleo-sandwich-bread/)

Skagen Salad Filling
6 oz. North Atlantic cooked shrimp, chopped
½ cup mayo
½ cup crème fraiche
½ red onion, finely chopped
2 tbsp. fresh, chopped dill
½ lemon, squeezed
salt & pepper to taste

Horseradish Cream Cheese Frosting
8 oz. cream cheese
1 tbsp. horseradish
2-3 tbsp. milk (added one at a time until smooth and spreadable)

Garnish
4 oz. smoked salmon, slices
½ cucumber, sliced on the long side (I use a potato peeler!)
1 avocado, sliced
5 rainbow radishes
A few thin slices Gruyere
Dill sprigs
Lumpfish caviar

Directions

  1. Layer the bread with the Skagen salad filling until you have 3-4 layers
  2. Cover the cake in the horseradish cream cheese frosting
  3. Garnish as desired
Elin Strömberg

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