Smorgastorta (Swedish bread cake)

By Christine Cushing
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  • 4 slices dark rye bread cut into 11.4 centimeter wide circles
  • 1 cup soft creamed cheese (250 milliliters)- divided
  • 1/4 cup sour cream (50 milliliters)- divided
  • 120 grams smoked salmon, finely chopped
  • 1 tablespoon capers (15 milliliters)
  • Grated zest of 1 lemon
  • 1 green onion, finely chopped
  • Large handful fresh dill, chopped
  • Salt and pepper to taste


  • 1 boiled egg, sliced into rounds
  • English cucumber, washed and thinly sliced
  • Several radishes, thinly sliced into rounds
  • Small grape or cherry tomatoes
  • Several asparagus tips, steamed


  1. Using oval rye slices trim them using a bowl or round cutter to 11.5 centimeter circles.  Set aside.
  2. In a small bowl combine 1/2 the creamed cheese and 1/2 the sour cream.  Add the salmon, capers, lemon zest, onion, dill and season with salt and pepper.  Stir to fully combine.
  3. Lay first slice of bread on a board and top with 1/3 the cream cheese filling.  Smooth with spatula. Top with another layer of bread and repeat , ending with layer of bread.  You should have three layers of filling.
  4. In another bowl, combine the remaining creamed cheese and sour cream and still until well blended. If serving the same day, spoon this over the surface of layered bread cake, smoothing the top and covering the sides until smooth. Otherwise can be wrapped in plastic and chilled until the following day and then garnished.  Garnish the top and sides with a variety of - above mentioned - toppings in a decorative pattern.  Using slices of cucumber and radishes for the sides and top with bigger slices of eggs, asparagus and herbs.  Chill until ready to serve.  Slice into thin wedges to serve.


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