There are also common non seafood versions. Like lunch meat, or meatballs +red beet salad, or vegetarian. Also vegan, of course, where they replaced even all the basic egg and dairy components with whatever vegans do.
This is one possible way to do it. Variants can use ham, salami, turkey etc so there should a fitting combination for everyone. There are even vegan variants. The point is that it is a big moist sandwich eaten as a meal. We swedes typically see it as festive food, especially during summertime.
Indeed! I have tried many variants over the years and so far most of them has been really tasty. The one exception was the variant that had blue cheese in it - cannot recommend.
I would say this is almost perfect for my taste and how I do it. Just one addition to the mix of the outer layer - add some "pepparrot". Not much, but still. It makes a difference. I also use more Creme Fraiche, so it does not get so "Mayo-heavy". And some lemon juice in the mixes. To let it stay overnight in the fridge is the big key though - thank you for mentioning that! THAT makes it goey, and that is how it should be.
I've never tried adding horseradish to the outer layer before, but it sounds like it would work really well! I'll make sure to remember that for the next time I make another smörgåstårta - thank you! :)
Var då bara noga att skriva/tala om vad smörgåstårtan innehåller för majonnäs och pepparrot ihop blir vissa väldigt sjuka av. Tyvärr ,för gott är det. Det var betydligt vanligare förr med den kombinationen.
@@jokervienna6433 jag vet tyvärr inte. Försökte ta reda på det igår, har alltid tagit för givet att det är en kemisk reaktion men gick bet på att hitta underlag för det. Jag är en av dem som blir väldigt dålig av det, anafylaktisk chock. Har träffat flera genom livet som aldrig äter smörgåstårta av just den anledningen att de blivit dåliga någon gång och hellre låter bli därefter. Men som sagt, den blandningen är inte så vanlig numera vilket jag är tacksam för.
It's just a thing I do to make it hold together better. Not really necessary, but I think it makes it easier to cut it into smaller pieces when serving.
I lived in sweden for some years and i visit regularly since family lives there. This is the one dish i just cant stand eating. Sliced bread caked in mayo spread is just too much despite all of the other addons.
Need to eat a better done cake, most likely too much mayo which I don't like either. The ratio should probably be like 1:4 or 1:3 mayo to creme fraiche not 50/50 like many do or even worse.
I've never done that myself and I think the cake would become a bit too soggy for my liking. But perhaps I should test it at some point and find out if it is an improvement. :)
I like how you layer the cake. Good idea to cut the bread into smaller squares before layering.
Really beautiful and easy to learn. I'm going to send it to my niece in USA, because she saw mine and wants to make it.😊 Thanks a million 🙏🏼🥰🌷💝
Thank you for your very kind comment! 🥰
Wow, fantastic idea, especially to somebody likes mayo, eggs and seafood like me! Going to make it tomorrow! Original and attractive. Thank you!
There are also common non seafood versions. Like lunch meat, or meatballs +red beet salad, or vegetarian. Also vegan, of course, where they replaced even all the basic egg and dairy components with whatever vegans do.
This is one possible way to do it. Variants can use ham, salami, turkey etc so there should a fitting combination for everyone. There are even vegan variants. The point is that it is a big moist sandwich eaten as a meal. We swedes typically see it as festive food, especially during summertime.
Indeed! I have tried many variants over the years and so far most of them has been really tasty. The one exception was the variant that had blue cheese in it - cannot recommend.
That's exactly what the description says. I will see if I want to make this for Sweden's National Day coming up soon.
I would say this is almost perfect for my taste and how I do it. Just one addition to the mix of the outer layer - add some "pepparrot". Not much, but still. It makes a difference. I also use more Creme Fraiche, so it does not get so "Mayo-heavy". And some lemon juice in the mixes.
To let it stay overnight in the fridge is the big key though - thank you for mentioning that! THAT makes it goey, and that is how it should be.
I've never tried adding horseradish to the outer layer before, but it sounds like it would work really well! I'll make sure to remember that for the next time I make another smörgåstårta - thank you! :)
Var då bara noga att skriva/tala om vad smörgåstårtan innehåller för majonnäs och pepparrot ihop blir vissa väldigt sjuka av. Tyvärr ,för gott är det. Det var betydligt vanligare förr med den kombinationen.
@@tranriket hade ingen aning om det. Hur och varför blir folk sjuka av kombon?
@@jokervienna6433 jag vet tyvärr inte. Försökte ta reda på det igår, har alltid tagit för givet att det är en kemisk reaktion men gick bet på att hitta underlag för det. Jag är en av dem som blir väldigt dålig av det, anafylaktisk chock. Har träffat flera genom livet som aldrig äter smörgåstårta av just den anledningen att de blivit dåliga någon gång och hellre låter bli därefter. Men som sagt, den blandningen är inte så vanlig numera vilket jag är tacksam för.
Interesting! I like the colors
Look delicious
Love to try this. Thanks for sharing❤️
Fy fan va gott
What's the rationale of cutting the bread into different sizes?
It's just a thing I do to make it hold together better. Not really necessary, but I think it makes it easier to cut it into smaller pieces when serving.
Needs more screaming, throwing, and the destruction of tables. SWEEEEEEEEEEEEEDISH STYLE!
:D
lol ROSMT. ahh miss those vikings so much..
And a pre-dinner snack. It's good for you. ^.^
I lived in sweden for some years and i visit regularly since family lives there. This is the one dish i just cant stand eating. Sliced bread caked in mayo spread is just too much despite all of the other addons.
Need to eat a better done cake, most likely too much mayo which I don't like either. The ratio should probably be like 1:4 or 1:3 mayo to creme fraiche not 50/50 like many do or even worse.
Super 🔔🔔🌹🥰👈👍
I heard some Swedish people soak the bread in milk first?
I've never done that myself and I think the cake would become a bit too soggy for my liking. But perhaps I should test it at some point and find out if it is an improvement. :)
Here from twitter
a candy box…
if you know what i mean
hahaha yeas got it!!! you mean the tastsy's video :)
@@birmuhammedsevdalssav6310 yes 😁😁
Cant be real
Man måste få smaka