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Smörgåstårta

A Swedish sandwich cake: soft white bread layered with prawn-and-egg filling and smoked salmon, frosted all over with cream cheese and decorated like a gâteau. Chilled until sliceable and served cold.

MainsPescatarian25g+ protein
40 min30 prep · 10 cookMedium732 kcalper serving
Smörgåstårta

Instructions

  1. Lower 1 egg into simmering water and boil for 8 minutes, then cool it under cold running water for 2 minutes and peel. Cut two thin slices from the middle and set them aside for the decoration; chop the rest finely.
  2. Trim the crusts from 3 slices slices of bread and cut all three to the same neat rectangle, about 10 x 8 cm, so the cake stacks square. Pat the 40 g of prawns dry on kitchen paper and keep the best 5 or 6 whole for the top; chop the remainder.
  3. In a small bowl fold the chopped egg and chopped prawns together with 1 tbsp of mayonnaise and half the 1 tbsp of chopped dill. Season with 1 pinch of salt and 1 pinch of white pepper, it should be well seasoned but still hold its shape on the bread.

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Per serving

732kcal
39gprotein
64gcarbs
38gfat
7gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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