Nordic Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Smörgåstårta
Sweden's showstopping 'sandwich cake' — layers of bread filled with shrimp, salmon, and egg salad, frosted with cream cheese and decorated like a savory centerpiece.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
7 steps- 1
Mix the chopped shrimp with half the mayonnaise to make a shrimp salad, and mix the chopped egg with the remaining mayonnaise to make an egg salad.
- 2
Place the bottom bread layer on a serving platter and spread evenly with the shrimp salad.
- 3
Add the second bread layer and top with the smoked salmon in an even layer, followed by the egg salad spread over the salmon.
- 4
Top with the final bread layer, pressing down gently to compact the layers.
- 5
Whip the cream cheese with the sour cream until smooth and spreadable, then frost the top and sides of the loaf as you would a cake, covering it completely.
- 6
Decorate the top with whole shrimp, extra chopped egg, cucumber slices, and sprigs of dill in a decorative pattern.
- 7
Chill for at least 1 hour before slicing into thick slices with a sharp knife, garnishing each plate with lemon wedges.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
63/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving665
Calories
20 g
Protein
41 g
Carbs
46 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Smörgåstårta — the Swedish sandwich cake — became popular in Sweden from the mid-20th century as a showpiece for celebrations: birthdays, graduations, retirements, and midsummer parties. Built like a layer cake but filled with savory ingredients and frosted with whipped cream cheese, it is both a practical way to serve a crowd and a vehicle for Nordic seafood flavors. Despite looking elaborate, it is assembled without cooking and can be made a day ahead, which is why it has remained a reliable party staple in Swedish home cooking.
Listahan note
This version uses a cream cheese and sour cream frosting, which is lighter and less rich than a pure mayonnaise exterior. The filling layers are kept simple so the shrimp and smoked salmon flavors stay distinct rather than muddled.
Technique cues
- Use dense, fine-crumbed white sandwich bread rather than airy commercial bread — it needs to hold up under the weight of the fillings without compressing into a gummy layer; a pullman loaf or pain de mie is ideal.
- Spread each layer of filling evenly to the edges before adding the next bread slice, then press each layer down gently; this removes air pockets that would cause the cake to slide when sliced.
- Chill the assembled, frosted cake for a minimum of 3 hours before decorating; chilling firms the cream cheese frosting so that garnishes adhere and the cake holds clean slices when cut at the table.
Kitchen flow
- Parallel prep
- Chop the eggs, shrimp, and salmon while the cream cheese softens at room temperature; all prep can be completed in 20 minutes before assembly begins.
- Make-ahead
- Assemble and frost up to 24 hours ahead and refrigerate covered; add garnishes (cucumber, dill, whole shrimp) no more than 2 hours before serving so they stay fresh.
- Leftover move
- Leftover smörgåstårta is best eaten within 24 hours of assembly; wrap individual slices in plastic for lunch the next day — it does not hold well beyond that.
- Cleanup rhythm
- Assembly is the messiest step; keep a damp cloth nearby for the knife and work on a large board — the bread scraps and filling bits clean up at once at the end.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
12 slices dense white sandwich bread, crusts removed
structural layers
Purpose: The bread forms the tiers of the cake and must be dense enough to hold moisture from the fillings without disintegrating.
Handling: Remove crusts cleanly for a neat finished appearance; a serrated knife works better than a plain blade.
Adaptation: Rye or whole wheat bread can be used for a more Nordic flavor profile and is a common variation in Scandinavia.
250g (9 oz) cooked small shrimp, peeled
primary filling protein
Purpose: Small Nordic-style shrimp (coldwater shrimp) are sweet and tender; they are the most traditional filling ingredient and define the flavor of the dish.
Handling: Pat dry before using in the filling; excess moisture will make the bread soggy.
Adaptation: Lump crab meat or finely flaked poached white fish can substitute for a different but equally Nordic result.
150g (5 oz) smoked salmon, chopped
secondary filling protein
Purpose: Smoked salmon adds a richer, more intensely flavored layer that contrasts with the delicate shrimp.
Handling: Chop into small pieces so it distributes evenly through the filling layer; large pieces can make slicing difficult.
Adaptation: Gravlax (cured salmon) or smoked trout can substitute.
200g (7 oz) cream cheese, softened
frosting base
Purpose: Cream cheese creates a stable, spreadable frosting that holds its shape when chilled and provides a neutral, rich backdrop for garnishes.
Handling: Let come to room temperature before beating; cold cream cheese will be lumpy and difficult to spread smoothly.
Adaptation: All-mayonnaise frosting is the original version; a 50/50 mix of cream cheese and mayonnaise is a common compromise.
250ml (1 cup) mayonnaise (divided for fillings and frosting)
binding and richness
Purpose: Mayonnaise binds the shrimp and egg fillings and adds the richness that makes each layer cohesive rather than dry.
Handling: Use a good-quality, full-fat mayonnaise; light mayonnaise can make the fillings watery.
Adaptation: Vegan mayonnaise works well as a direct substitute in both filling and frosting.
Technique notes
- Apply the frosting in two thin layers rather than one thick one: a crumb coat first, chill for 20 minutes, then the final layer; this prevents bread crumbs from showing through the white cream cheese surface.
- Use a long offset spatula or bench scraper to smooth the sides; a regular butter knife leaves ridges that are hard to hide with garnishes.
- Slice with a sharp serrated knife dipped in warm water between cuts; the cream cheese frosting can drag if the blade is dry or cold.
Ingredient swaps
- Dairy-free option
- Replace cream cheese with dairy-free cream cheese and sour cream with a cashew-based sour cream alternative; the frosting texture is slightly softer but holds when chilled.
- Gluten-free direction
- Use a gluten-free sandwich bread with a tight, dense crumb; loosely structured gluten-free breads will not hold the layers under the weight of the fillings.
- Vegetarian filling
- Replace shrimp and smoked salmon with finely diced cucumber, avocado, and pickled beets mixed with cream cheese and fresh dill for a vegetarian version.
Serve alongside
- simple green salad with a light lemon vinaigrette
- pickled beets with capers
- cold sparkling water with cucumber slices
- cold Swedish lager or pilsner
- dry sparkling wine or Champagne
- elderflower cordial with sparkling water
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate covered up to 24 hours after assembly; the bread begins to soften beyond that point.
- Do not freeze — the cream cheese frosting and bread texture are destroyed by freezing.
- Keep garnishes (cucumber, herbs, whole shrimp) refrigerated separately and apply within 2 hours of serving.
Equipment
- large serrated bread knife for trimming and slicing
- offset spatula or bench scraper for frosting
- large flat serving platter or board
- plastic wrap for chilling between steps
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