There are so many variations, my favorite has liver paté, blue cheese, prawns, egg, and more. We eat this all the time at work when celebrating something.
I am a professional chef in Sweden and the first place I worked at made ours with one layer of cheese, majo, whip cream, one layer of Ham, majo, Whip cream and one layer of Skagen decorated with shrimps, eggs and salmon. But later we started to offer cakes with on layer of cheese filling and two layers of ham (decorated with ham and cheese) or Skagen because of seafood allergies.
I think her texture issue has to do with her choice of bread.That type of bread we have here in the US is ridiculously soft and gooey straight out of the bag.So with filling and hrs in the fridge....well,probably even more gooey Lol.I miss smörgostårta so much ❤
Unfortunately most times I see an american try to make Smörgåstårta they make their completely own take on it that has nothing to do with any established recipe, and then they wonder why it's weird or whatever...
The way I do new recipes from any culture is that I stick as close as possible to the original recipe first time, that way I at least have tried to do the original that people might have spent 1000+ years refining and I might learn something new. In this case Smörgåstårta was created in late 1950s in Östersund, Sweden. So not that epic timewise but unusual combo of shrimp, ham, majo, egg BUT most importantly (the trick) swedish liver paté ("leverpastej") in the bread layers. A French plain liver paté will do as substitute.
Salmon in Japan was not of good enough quality for sushi/sashimi, but Norwegian salmon was. After a campaign to get the Japanese to buy it for sushi/sashimi, it was locked in and became a staple for sushi/sashimi in so many places.
🇸🇪 here. I have to admit that I am moderately fond of smörgåstårta. I think it often becomes a wee bit too much. Instead, I'm a much bigger fan of our Danish cousins' "smørrebrød". Most often a thin slice of brown compact whole grain bread with a combination of toppings that can be varied endlessly. Some smørrebrød are so popular that they have their own fancy names such as for example "Sol over Gudhjem" (sun over Gudhjem) or "Dyrlægens natmad" (the veterinarian's midnight snack) 😜. 1. rye bread, smoked herring, chives or onions and a raw egg yolk. 2. rye bread, liver pâté, salted eye of round, onion rings, watercress and gravy. If you visit Copenhagen, don't miss trying a couple of these delicacies. There are plenty of good smørrebrød restaurants there, just google "best smørrebrød Copenhagen" and you'll get a map with suggestions 😀😋
The only thing I reacted to was that she put green beans around the edges. I have never experienced that on a sandwichcake/smörgåstårta. I don't think it fits in. Smörgåstårta is something i could eat every day. 🥪👍
You said it the right way the first time. I love smörgåstårta both shrimp/salmon as the chef showed and roastbeef with roasted onions, pickled silver skin onions and Remoulade sauce
You know, with all the variety of sandwiches I´ve seen from the US, you´d think the people would be more open to the concept of Smörgåstårta. I mean there´s sandwiches with chopped salad, different meats, pickles, chips,cheeses, anything really, and topped off with chutney,mayo or any other kind of sauce.. This is the same concept, just assembled differently, as a cake. If you can call, what we call, a Chicken burger, for a Chicken "sandwich"... then this we can call this a cake. :D
The bread you use (softness/freshness etc) and the time it sits in the fridge before decorating and serving will determine how mushy it turns out. It can ruin a smörgåstårta and is the hard part of making a really good one. No matter what you put in and on it. If it just feels like a big soggy sandwich it's no good. Also, the cakes made in the bakery looks very nice, but will be harder to cut. Her square version made with ordinary store bought bread slices is how most people make them. Even if you order from a catering service, they will often make them square. The salmon and prawn ones are classic, but more meaty ones are great. Dried and smoked sausages and meats are great, like salami and venison. It goes well with the "blandness" of bread, cream cheese and mayo. But it's basically a fancy festive sandwich for many servings. Greetings from Sweden!
I prefer to mix mayo and light creme fraiche then split it in 2 bowls so i can add tuna in one and coldsmoked salmon in the other, i also add chopped chives and dill in the mixes, we have also a speical bread here in Sweden that is used for sandwichcakes. But ordinary no sugar toast bread will do. Then cool it for a day wrapped in plasticwrap and with some weights on it. The next day garnish with chopped hardboiled eggs and lettuce, tomatoes, cucumber, dill and chopped chives, lemon and keep it in the fridge until serving. The ones i made was enough for around 20 people. I am the only one left in the family who eats it nowadays since i lost my husband. No more big partys. But there are MANY different recipes for this "cake". The only place to enjoy a proper one is....... SWEDEN
You are incorrect. gravlax (as it's called in English) and kallrökt lax (cold-smoked salmon in English) are both raw. They are never heated to a temperature that would count it as "cooked" (or even pasteurized). As the name says it - cold-smoked salmon is smoked in cold temperatures, thus the proteins don't coagulate the same way as the hot smoking method makes it to. Gravlax is just a type of cured salmon using mix of salt, sugar and dill (you cure it for few days in a fridge). Sometimes they are cold-smoked after. However, Swedish food rule requires it to be frozen first, so that anything that could be dangerous to our health is killed in the process. This is possible to do with fish, so you don't have to pasteurize or cook it. After it has been frozen, it is still considered raw product.
@@MagdalenaBozyk If someone put actually raw salmon (that wasn't cured or smoked) on a smörgåstårta in Sweden, I don't think anyone would eat it. I like sashimi and sushi, with raw salmon, but on a smörgårstårta... No, absolutely not.
@@Asa...S What you distinguish here between is best described as "seasoned or not seasoned" salmon. Curing it is a way of giving it a taste. The same thing with cold-smoke. Seasoning is not the same as not raw. For example, I would never eat raw minced beef as it is. But I will gladly eat Steak Tartare. However, being prepared, seasoned and tasty doesn't make it less of raw minced beef. Aside of taste (I wouldn't want to eat unseasoned salmon on my smörgåstårta either), there really is no difference. I don't think it would even occur to me to put raw, unseasoned salmon on it. to make it more obvious to you that cold-smoked is raw. Next time you are in a store, look at bacon. Find the one that is "hot-smoked" (usually you have to search for them), and compare with the standard cold-smoked bacon. Read on the package of the cold-smoked bacon - they tend to have a warning - "Bacon är en rå vara som skall genomstekas". The recipe for home-made cold-smoked bacon is that after curing and drying the pork, you are to smoke it for 10 hours in temperature under 30°C. The same recipe is used for cold-smoked salmon. If you don't believe me, you can check out on SVT's page for recipes.
@@MagdalenaBozyk I wouldn't eat raw salmon, no matter how much seasoning was put on it, on smörgåstårta. When you cure salmon, it's not the same like just putting some seasoning on it, it's a process that takes several days. Curing or smoking salmon, isn't just for taste, it's a way to prepare it, and make it last longer. Raw salmon should be eaten the same day, and shouldn't be kept in the fridge longer, while cured salmon can last almost a week in the fridge. So curing it is a way of preparing the salmon, not just for flavor.
Hi. As a swed i say the texture is crusial. The braed she had was dry and shouldent be used in sweden. All ingridience should bee frech no bad things . and when you lay the layers with braed you can moisture it a little extra like rubbb it with a cucumber but not too much.let it rest in the fridge till next day. the garnich shold bee in thin slices (salmon) chrimps, egg cluves ( do a little top of mayo on the egg and put a half Tsp red or black kaviar on it) ,mayo.cucumber.spring union ( but in small pices) Dill , lemon cluves ,You can have bouth formented salmon and smoked salmon for more flawour. And i should been done with love not a stack of things. God måltid. KJ
I have my own family recipe that been handed down to me and the filling have been tweaked over several decades. Sandwich Cake is a big deal here in Sweden.
I don't know if that about Salmon is completely correct, but I'm pretty sure that Salmon Nigiri became a thing because of Norwegian Salmon exports. There is a cookbook by Joshua Weissman (may be butchering the spelling) called Texture over Taste, where he argues that texture is way more important. Personally I think it depends, for me as an Autistic, that's probably true, we with that functional difference tend to care more about texture, but I'm fairly sure that others care more about taste
Warm smörgåstårta?! Is it a local thing? Never heard about it here on the west coast - which of course means nothing 🤷🏼♂️. Sounds interesting though. I think…
@@Halliscious No, it's not local. It's more an "vs- thing" Some want it cold, meaning -fish shrimps egg and mayo, and others want it "warm" instead meat (Rostbiff, cow beef) etc on the Smörgåstårtan (the cake itself)
If you make it right it's the most delicious thing on the planet. Oh, and people who put whipped cream on their sandwich cake because they don't understand it's supposed to be a big sandwich in a cake shape (not an actual cake) should be thrown in prison for cultural heresy.
Interesting recipe. I have no clue if that would be for me, to many flavors at once and I would have no clue what I just ate. But for me I will pick taste over texture.
Whichever Swede you ask, they have their own preferences for what ingredients they like best in a sandwich cake. Anyway, I think most of us would agree that there are usually at least two different layers of filling in the cake and more different things on the outside. I wouldn't be happy with her version. It is too simple. Too few ingredients.
It works surprisingly well - if you combine things that work together you can easily have 10 different "main" items in and on the same "cake". Most popular I would say is "seafood" or "meat" - but they are all different in almost every shop that makes them.
@@RB_2Y Yes it does. If you are going to make a classic smörgåstårta that represent itself well you need the original ingredients. No one in sweden in the 1930's ate american mayo, and the difference is big. If you were going to make a classic burger for someone who never tasted burgers you wouldn't use pork for example. Nothing wrong with changing recipes but it doesn't represent the classical dish. It's a new take on the idea.
@@thedryparn1279 You really believe that just because smörgåstårta were made in Sweden centuries ago, it MUST look exactly like it did then today! Talk about being single-track! Crawl back under that rock where you've spent the last few decades!
Catching the fake thumbnail at the start. I don't like shrimp, which is very common on it, but smörgåstårta is so damn good! There are many variants, so bad how she didn't cover that. And the one they focused on isn't even the typical one, it's missing liver pâté. And Crème Fraiche. And she's just using one filling over and over. And never seen one with long chives sticking up around it like that haha.
It might be smoked salmon but I'd suspect that it's "gravlax", "graved salmon". It's pretty much raw:ish salmon, just cured for a few days, and it is delicious. "Gravlax (Swedish: [ˈgrɑ̂ːvlakːs]) or graved salmon is a Nordic dish consisting of salmon that is cured using a mix of salt, sugar and dill." (Wikipedia)
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There are so many variations, my favorite has liver paté, blue cheese, prawns, egg, and more. We eat this all the time at work when celebrating something.
I am a professional chef in Sweden and the first place I worked at made ours with one layer of cheese, majo, whip cream, one layer of Ham, majo, Whip cream and one layer of Skagen decorated with shrimps, eggs and salmon. But later we started to offer cakes with on layer of cheese filling and two layers of ham (decorated with ham and cheese) or Skagen because of seafood allergies.
I think her texture issue has to do with her choice of bread.That type of bread we have here in the US is ridiculously soft and gooey straight out of the bag.So with filling and hrs in the fridge....well,probably even more gooey Lol.I miss smörgostårta so much ❤
Bake your own bread and make it that way?
Not to mention that most of the bread in US is too sweet, considering the amount of sugar that is in it compared to bread outside of the US.
Unfortunately most times I see an american try to make Smörgåstårta they make their completely own take on it that has nothing to do with any established recipe, and then they wonder why it's weird or whatever...
The way I do new recipes from any culture is that I stick as close as possible to the original recipe first time, that way I at least have tried to do the original that people might have spent 1000+ years refining and I might learn something new.
In this case Smörgåstårta was created in late 1950s in Östersund, Sweden. So not that epic timewise but unusual combo of shrimp, ham, majo, egg BUT most importantly (the trick) swedish liver paté ("leverpastej") in the bread layers. A French plain liver paté will do as substitute.
Salmon in Japan was not of good enough quality for sushi/sashimi, but Norwegian salmon was. After a campaign to get the Japanese to buy it for sushi/sashimi, it was locked in and became a staple for sushi/sashimi in so many places.
🇸🇪 here. I have to admit that I am moderately fond of smörgåstårta. I think it often becomes a wee bit too much.
Instead, I'm a much bigger fan of our Danish cousins' "smørrebrød". Most often a thin slice of brown compact whole grain bread with a combination of toppings that can be varied endlessly.
Some smørrebrød are so popular that they have their own fancy names such as for example "Sol over Gudhjem" (sun over Gudhjem) or "Dyrlægens natmad" (the veterinarian's midnight snack) 😜.
1. rye bread, smoked herring, chives or onions and a raw egg yolk.
2. rye bread, liver pâté, salted eye of round, onion rings, watercress and gravy.
If you visit Copenhagen, don't miss trying a couple of these delicacies. There are plenty of good smørrebrød restaurants there, just google "best smørrebrød Copenhagen" and you'll get a map with suggestions 😀😋
The only thing I reacted to was that she put green beans around the edges. I have never experienced that on a sandwichcake/smörgåstårta. I don't think it fits in.
Smörgåstårta is something i could eat every day. 🥪👍
Not green beans, it is chives.
@@triscelion7336 Yes, I saw it now. 🤦♂So ridiculous of me not to see it before, but of course it's chives. 🤷♂
@@triscelion7336 They refer to the soy beans on top of the salmon which do not belong on smörgåstårta.
You said it the right way the first time. I love smörgåstårta both shrimp/salmon as the chef showed and roastbeef with roasted onions, pickled silver skin onions and Remoulade sauce
You know, with all the variety of sandwiches I´ve seen from the US, you´d think the people would be more open to the concept of Smörgåstårta. I mean there´s sandwiches with chopped salad, different meats, pickles, chips,cheeses, anything really, and topped off with chutney,mayo or any other kind of sauce.. This is the same concept, just assembled differently, as a cake.
If you can call, what we call, a Chicken burger, for a Chicken "sandwich"... then this we can call this a cake. :D
The bread you use (softness/freshness etc) and the time it sits in the fridge before decorating and serving will determine how mushy it turns out. It can ruin a smörgåstårta and is the hard part of making a really good one. No matter what you put in and on it. If it just feels like a big soggy sandwich it's no good.
Also, the cakes made in the bakery looks very nice, but will be harder to cut. Her square version made with ordinary store bought bread slices is how most people make them. Even if you order from a catering service, they will often make them square.
The salmon and prawn ones are classic, but more meaty ones are great. Dried and smoked sausages and meats are great, like salami and venison. It goes well with the "blandness" of bread, cream cheese and mayo.
But it's basically a fancy festive sandwich for many servings.
Greetings from Sweden!
The first smörgåstårta was accurate as fudge, and my favorite is "Kött-Lasse" from the radiatorfactory in the small town Sandviken, fck me its nice
it's really just a giant sandwich, it's the name sandwich cake that confuses people, it can be varied endlessly so everyone can make one they like
Sandwich cake is the best ever! My favorite is the one with liver smear, ham and cheese (the fishy one is... well fishy) 🙃
I prefer to mix mayo and light creme fraiche then split it in 2 bowls so i can add tuna in one and coldsmoked salmon in the other, i also add chopped chives and dill in the mixes, we have also a speical bread here in Sweden that is used for sandwichcakes. But ordinary no sugar toast bread will do. Then cool it for a day wrapped in plasticwrap and with some weights on it. The next day garnish with chopped hardboiled eggs and lettuce, tomatoes, cucumber, dill and chopped chives, lemon and keep it in the fridge until serving. The ones i made was enough for around 20 people. I am the only one left in the family who eats it nowadays since i lost my husband. No more big partys. But there are MANY different recipes for this "cake". The only place to enjoy a proper one is....... SWEDEN
The salmon used in sandwich cake and smorgasbord is not raw! It gets cooked in either the smoke or the gravadlax .
gravad is not cooked (it is however frozen for at least 3days to kill of any parasites).
You are incorrect. gravlax (as it's called in English) and kallrökt lax (cold-smoked salmon in English) are both raw. They are never heated to a temperature that would count it as "cooked" (or even pasteurized). As the name says it - cold-smoked salmon is smoked in cold temperatures, thus the proteins don't coagulate the same way as the hot smoking method makes it to. Gravlax is just a type of cured salmon using mix of salt, sugar and dill (you cure it for few days in a fridge). Sometimes they are cold-smoked after.
However, Swedish food rule requires it to be frozen first, so that anything that could be dangerous to our health is killed in the process. This is possible to do with fish, so you don't have to pasteurize or cook it. After it has been frozen, it is still considered raw product.
@@MagdalenaBozyk If someone put actually raw salmon (that wasn't cured or smoked) on a smörgåstårta in Sweden, I don't think anyone would eat it. I like sashimi and sushi, with raw salmon, but on a smörgårstårta... No, absolutely not.
@@Asa...S What you distinguish here between is best described as "seasoned or not seasoned" salmon. Curing it is a way of giving it a taste. The same thing with cold-smoke. Seasoning is not the same as not raw.
For example, I would never eat raw minced beef as it is. But I will gladly eat Steak Tartare. However, being prepared, seasoned and tasty doesn't make it less of raw minced beef.
Aside of taste (I wouldn't want to eat unseasoned salmon on my smörgåstårta either), there really is no difference. I don't think it would even occur to me to put raw, unseasoned salmon on it.
to make it more obvious to you that cold-smoked is raw. Next time you are in a store, look at bacon. Find the one that is "hot-smoked" (usually you have to search for them), and compare with the standard cold-smoked bacon. Read on the package of the cold-smoked bacon - they tend to have a warning - "Bacon är en rå vara som skall genomstekas".
The recipe for home-made cold-smoked bacon is that after curing and drying the pork, you are to smoke it for 10 hours in temperature under 30°C. The same recipe is used for cold-smoked salmon. If you don't believe me, you can check out on SVT's page for recipes.
@@MagdalenaBozyk I wouldn't eat raw salmon, no matter how much seasoning was put on it, on smörgåstårta. When you cure salmon, it's not the same like just putting some seasoning on it, it's a process that takes several days. Curing or smoking salmon, isn't just for taste, it's a way to prepare it, and make it last longer. Raw salmon should be eaten the same day, and shouldn't be kept in the fridge longer, while cured salmon can last almost a week in the fridge. So curing it is a way of preparing the salmon, not just for flavor.
You can rely on a smörgåstårta! It´s either great och fantastic!! Oh now I´m hungry... Thank you Paul! 🙂
Hi. As a swed i say the texture is crusial. The braed she had was dry and shouldent be used in sweden. All ingridience should bee frech no bad things . and when you lay the layers with braed you can moisture it a little extra like rubbb it with a cucumber but not too much.let it rest in the fridge till next day. the garnich shold bee in thin slices (salmon) chrimps, egg cluves ( do a little top of mayo on the egg and put a half Tsp red or black kaviar on it) ,mayo.cucumber.spring union ( but in small pices) Dill , lemon cluves ,You can have bouth formented salmon and smoked salmon for more flawour. And i should been done with love not a stack of things. God måltid. KJ
Also american bread contains boat loads of sugar, preservatives, colouring, softeners and other totally unnecessary stuff.
I have my own family recipe that been handed down to me and the filling have been tweaked over several decades. Sandwich Cake is a big deal here in Sweden.
I don't know if that about Salmon is completely correct, but I'm pretty sure that Salmon Nigiri became a thing because of Norwegian Salmon exports.
There is a cookbook by Joshua Weissman (may be butchering the spelling) called Texture over Taste, where he argues that texture is way more important.
Personally I think it depends, for me as an Autistic, that's probably true, we with that functional difference tend to care more about texture, but I'm fairly sure that others care more about taste
We got warm Smörgåstårta to. You can make it how you want ham or chesse works to
Warm smörgåstårta?! Is it a local thing? Never heard about it here on the west coast - which of course means nothing 🤷🏼♂️. Sounds interesting though. I think…
@@Halliscious No, it's not local. It's more an "vs- thing"
Some want it cold, meaning -fish shrimps egg and mayo, and others want it "warm" instead meat (Rostbiff, cow beef) etc on the Smörgåstårtan (the cake itself)
Smörgåstårta is super good but I prefer meat or ham! Delicious! 😋🎉🥳
ye its good but i preffer it with liverpate, ham and chesse, and a mountin of shrimp on top
I love smörgåstårta but I rarely eat it
Smörgåstårta, yummie yummie😊
The best Cake Ever
My type of cake, I prefer savoury over sweet
Taste or texture? I'd say taste is a combination of texture and flavor. To me personally texture is the far more important component.
If you make it right it's the most delicious thing on the planet.
Oh, and people who put whipped cream on their sandwich cake because they don't understand it's supposed to be a big sandwich in a cake shape (not an actual cake) should be thrown in prison for cultural heresy.
Both and I ❤it
Interesting recipe. I have no clue if that would be for me, to many flavors at once and I would have no clue what I just ate. But for me I will pick taste over texture.
Whichever Swede you ask, they have their own preferences for what ingredients they like best in a sandwich cake. Anyway, I think most of us would agree that there are usually at least two different layers of filling in the cake and more different things on the outside. I wouldn't be happy with her version. It is too simple. Too few ingredients.
It works surprisingly well - if you combine things that work together you can easily have 10 different "main" items in and on the same "cake". Most popular I would say is "seafood" or "meat" - but they are all different in almost every shop that makes them.
Yummie❤❤❤❤❤
She got the wrong bread.
Her mayo is wrong, you need swedish mayo for a smörgåstårta. It's a bit more citrusy and a little less fatty taste wise.
@@RB_2Y Yes it does. If you are going to make a classic smörgåstårta that represent itself well you need the original ingredients. No one in sweden in the 1930's ate american mayo, and the difference is big.
If you were going to make a classic burger for someone who never tasted burgers you wouldn't use pork for example.
Nothing wrong with changing recipes but it doesn't represent the classical dish. It's a new take on the idea.
@@thedryparn1279 You really believe that just because smörgåstårta were made in Sweden centuries ago, it MUST look exactly like it did then today! Talk about being single-track! Crawl back under that rock where you've spent the last few decades!
@@RB_2Y Wow, how charming! Learn to have a discussion.
Not Smor. It's Smör. 😂
Catching the fake thumbnail at the start.
I don't like shrimp, which is very common on it, but smörgåstårta is so damn good!
There are many variants, so bad how she didn't cover that. And the one they focused on isn't even the typical one, it's missing liver pâté. And Crème Fraiche. And she's just using one filling over and over. And never seen one with long chives sticking up around it like that haha.
Taste
It might be smoked salmon but I'd suspect that it's "gravlax", "graved salmon". It's pretty much raw:ish salmon, just cured for a few days, and it is delicious.
"Gravlax (Swedish: [ˈgrɑ̂ːvlakːs]) or graved salmon is a Nordic dish consisting of salmon that is cured using a mix of salt, sugar and dill." (Wikipedia)