The first reference to smörgåstårta can be found in Danish playwright Ludvig Holmberg’s (1684-1754) comedies. It didn’t become popular in Sweden until the 1940s, however, but is today served frequently.
Yield: 10-15 people
Prep Time: About 60 minutes
Chill Time: About 2 hours


-2 loaves of two kinds of bread, preferably one light and one dark. French bread and something whole wheat.

-1/2 cup roe (caviar)

-3-4 tbsp chopped dill

-3 hard boiled eggs, chopped

-1 cup soft cheese, cream cheese or similar
-1/2 cup smoked ham, chopped

-3/4 cup liverwurst/paté (soft spread)
4 tbsp cucumber pickles, chopped

1 cup of mayonnaise

For decoration:

-Lemon slices






Mix 1:
 roe (caviar)
 and dill, hard boiled eggs.
Mix 2: 
soft cheese, smoked ham.
Mix 3:
 liverwurst/paté, cucumber pickles
Mix each of the mixes in separate bowls.
Cut the bread in 1/2-inch slices and cut off the crust (the crust destroys the smörgåstårta). You need two slices of light and two slices of dark bread.
Spread a thin layer of butter on both sides of the bread except the bottom and the top sides.
Start with a light piece of bread and spread an evenly layer of Mix 1 on it.
Put a dark piece on it and cover it with Mix 2, then a light piece of bread and cover it with Mix 3. Then you put a dark piece of bread on that. Cover the cake with plastic foil and press it together a little. Put it in the fridge for a couple of hours, but preferably the day before you’ll serve it. (You can also store it in the freezer for a couple of weeks, before you take it out to decorate it and serve it).
Take out the cake and spread a thin layer of mayonnaise on it. Decorate it with the following: Lemon slices, shrimp, dill, tomatoes, cucumber, cheese, ham or salmon. You can also cut the corners to make it look more like a tort. Serve the smörgåstårta with tossed salad.

Smörgåstårta is perfect for Midsummer, at birthday parties, garden parties or as lunch, brunch or night snack. It works well with coffee, tea, cider, wine or champagne. Click here for more recipe ideas.

Tip: If garnishing with shrimp, get the small, peeled Greenland shrimp sold at many Ikea stores.

Other essentials for the summer: Gravlax, the recipe - A variation, including the mustard sauce and, The tradition and preservation of fish in olden days