Swedish Smörgåstårta Savory Sandwich Cake

Why You’ll Love This Recipe

• Show-stopping centerpiece with Scandinavian flair and fresh, clean flavors.
• Ultra-creamy, well-balanced layers: savory ham, bright shrimp, and classic egg salad.
• Make-ahead friendly—chilling improves the texture and sliceability.
• Flexible: swap breads and garnishes, or scale for gatherings.

Grocery List

• Produce: English cucumber, cherry tomatoes, 1 lemon, fresh dill, fresh chives, flat-leaf parsley, red onion.
• Dairy: Eggs, sour cream or crème fraîche, cream cheese.
• Pantry: Soft white sandwich bread, mayonnaise, whole-grain mustard, Dijon mustard, low-sodium broth, smoked ham, cooked small shrimp, salt, white or black pepper.

Full Ingredients

Bread Base

• 24 slices soft white sandwich bread (crusts trimmed), to build 4 layers of 6 slices each
• 2/3 cup (160 ml) low-sodium chicken or vegetable broth, for lightly brushing the bread

Shrimp–Dill Filling

• 400 g (14 oz) small cooked shrimp, well-drained and chopped
• 1/3 cup (80 ml) mayonnaise
• 1/3 cup (80 ml) sour cream or crème fraîche
• 2 tbsp finely chopped fresh dill
• 2 tbsp finely minced red onion
• 1 tbsp (15 ml) fresh lemon juice
• 1 tsp finely grated lemon zest
• 1/4 tsp fine sea salt, plus a pinch white or black pepper

Ham–Mustard Filling

• 300 g (10–11 oz) smoked ham, finely chopped
• 1/3 cup (80 ml) mayonnaise
• 1/4 cup (60 ml) whole-grain mustard
• 2 tbsp finely chopped fresh chives
• 2 tbsp finely chopped cornichons or dill pickle
• Freshly ground black pepper, to taste

Egg Salad Filling

• 6 large eggs, hard-boiled, cooled, peeled, and chopped
• 1/4 cup (60 ml) mayonnaise
• 2 tbsp (30 ml) sour cream or crème fraîche
• 2 tsp (10 ml) Dijon mustard
• 2 tbsp finely chopped fresh dill or chives
• 1/4 tsp fine sea salt, plus pepper to taste

Herbed Mayo Frosting

• 200 g (7 oz) cream cheese, softened
• 1 1/4 cups (300 ml) mayonnaise
• 3/4 cup (180 ml) sour cream or crème fraîche
• 2 tbsp (30 ml) fresh lemon juice
• 2 tbsp finely chopped fresh dill
• 2 tbsp finely chopped flat-leaf parsley
• 1/2 tsp fine sea salt, 1/4 tsp white pepper
• Pinch of sugar (optional)

Decorations

• 1 English cucumber, thinly sliced into long ribbons or rounds
• 12–16 cherry tomatoes, halved
• 1 small lemon, thinly sliced into half-moons (seeds removed)
• 150 g (5 oz) small cooked shrimp
• Fresh dill sprigs

Step-by-Step Instructions

Step 1: Cook eggs and prep garnishes

Place 6 eggs in a saucepan and cover with cold water by 2.5 cm (1 inch). Bring to a boil, reduce to a gentle simmer, and cook 12 minutes. Drain and cool in ice water, then peel and chop. While eggs cool, slice the cucumber into thin ribbons or rounds, halve the cherry tomatoes, and slice the lemon into thin half-moons. Pat the extra 150 g shrimp dry for later garnish.

Step 2: Make the shrimp–dill filling

In a bowl, combine chopped shrimp, mayonnaise, sour cream, dill, red onion, lemon juice, and lemon zest. Season with salt and pepper. Mix gently until creamy but still textured. Cover and refrigerate.

Step 3: Make the ham–mustard filling

In a second bowl, stir together ham, mayonnaise, whole-grain mustard, chives, and chopped cornichons. Add a few grinds of black pepper. Taste and adjust seasoning. Cover and refrigerate.

Step 4: Make the egg salad filling

In a third bowl, fold the chopped eggs with mayonnaise, sour cream, Dijon, and herbs. Season with salt and pepper. Aim for a cohesive but spoonable texture. Cover and refrigerate.

Step 5: Whip the herbed frosting

Beat softened cream cheese until smooth. Add mayonnaise, sour cream, lemon juice, dill, parsley, salt, white pepper, and a pinch of sugar. Beat until fluffy and spreadable. Refrigerate while assembling so it firms slightly.

Step 6: Build the sandwich cake

On a large board or platter, arrange 6 bread slices in a tight 2-by-3 rectangle. Lightly brush with broth—just enough to moisten, not soak. Spread the ham–mustard filling evenly to the edges. Top with another 6 bread slices, brush lightly, then spread the egg salad. Add a third bread layer, brush lightly, then spread the shrimp–dill filling. Finish with a final bread layer. Press gently all over to level. Use a long knife to trim any uneven edges if needed.

Step 7: Chill, frost, and decorate

Wrap the assembled cake tightly with plastic wrap and refrigerate at least 4 hours (up to 24) to set. Unwrap and transfer to your serving platter. Using an offset spatula, frost the top and sides with the herbed mayo frosting, smoothing it like a cake. Decorate the sides with cucumber ribbons, arrange cherry tomato halves and lemon half-moons on top, tuck in dill sprigs, and mound the reserved shrimp in the center. Keep chilled until serving; slice with a sharp knife.

Pro Tips

• Drain shrimp very well; excess moisture can make layers slippery.
• Moisten bread lightly—brushing, not soaking—so the cake slices cleanly without becoming soggy.
• Chill time is key. Four hours lets the layers set and flavors meld; overnight is even better.
• Frost with a warm, damp offset spatula for the smoothest finish.
• Build directly on your serving platter or place strips of parchment under the edges for clean removal after frosting.

Variations

• Mixed bread: Alternate white and light rye slices for a classic Scandinavian look and flavor.
• Seafood-forward: Swap the ham layer for smoked salmon blended with a touch of crème fraîche and dill.
• Vegetarian: Replace ham and shrimp with a dill–cucumber cream cheese layer and a roasted red pepper–feta layer.

Storage & Make-Ahead

Assemble up to 24 hours ahead; keep tightly wrapped and refrigerated. Once frosted and decorated, refrigerate and serve within 6 hours for best texture. Leftovers keep well, covered and chilled, for 1–2 days. Not suitable for freezing.

Nutrition (per serving)

Approximate per 1/12 cake: 520–580 calories; 31 g carbohydrates; 37–40 g fat; 21–24 g protein; 850–980 mg sodium. Values will vary based on bread, mayo brand, and garnish amounts.