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Cured Salmon Sandwich Cake (Smorgastarta)

Course Brunch, Sandwich, Tea
Total Time 1 hour 30 minutes
Servings 6

Ingredients

Goat Cheese Icing

  • 8 ounces goat cheese
  • 8 ounces cream cheese
  • 1/4 tsp salt
  • 1 tbsp extra virgin olive oil

Egg Salad

  • 4 eggs
  • 1 tbsp chives chopped
  • 2 tbsp greek yogurt or creme fraiche or sour cream
  • 1 tsp whole grain mustard
  • 1/4 tsp salt
  • 1/4 tsp pepper

Marinated Cucumbers

  • 1/2 cucumber peeled and sliced 1 cup
  • 1/2 tbsp dill chopped
  • 1 tsp lemon zest
  • 2 tsp extra virgin olive oil
  • 1 tsp lemon juice
  • 1/8 tsp salt
  • 1/16 tsp pepper

Cake

  • 1 loaf pumpernickel bread
  • 4-5 ounces cured salmon
  • 4 cherry tomatoes sliced
  • 1 radish shaved
  • 1/4 red onion shaved
  • 2-4 ounces radish sprouts
  • dill as needed for garnish

Instructions

Goat Cheese Icing

  • Cream the goat cheese and cream cheese. Season with salt and olive oil. Refrigerate until ready to use.

Egg Salad

  • Bring a pot of water to a boil. Drop the eggs into the water and cook for 10 minutes. Drain and cool the eggs. Peel off the shells, set aside one egg for garnish, and chop the other eggs. Mix the chopped egg with the rest of the ingredients and refrigerate until ready to use.

Marinated Cucumber

  • Mix all of the ingredients and set aside until ready to use

Cake

  • Trim off all sides of the pumpernickel, making it an even rectangle. Slice the loaf into three pieces lengthwise. Begin building the sandwich by spreading a thin layer of the icing on all three of the bread slices. Top one with salmon and then cucumbers. Place another bread slice on top with the icing toward the cucumber. Spread the egg salad on the second slice and top with more cucumber. Place the final slice of bread on top with the icing toward the cucumber. Give the sandwich a gentle press.
  • Ice the sandwich like a normal cake starting with a crumb coat. Place the sandwich on a serving platter. Garnish the cake with radish sprouts, sliced tomato, shaved radish, egg slices, shaved red onion, and dill. Refrigerate until ready to serve.