… there is also smörgåstårta [sandwich cake]! When I started to plan this post, I must have been hungry! The other night, I was searching for something [else], and came across a page in Wikipedia about Swedish cuisine. I found that interesting so I started to read and look at the pictures of various, Swedish dishes, thinking that they’d missed a few … still, it was pretty good. Made a mental note of that there was perhaps some material for a blog post at some point, when I was at loss for subjects.
That idea popped up already tonight, or rather … one particular thing/dish, that I thought they’d missed, namely «SMÖRGÅSTÅRTA». Started googling it, and all the images showed up before me! I felt like I hadn’t eaten in many days … almost drooling in front of a computer screen! That’s how good it is!!!
Had I been a younger person, with a little bit of capital to invest …coming to North America, I would have started making and selling them myself! On a small scale at first, of course, allowing for the rumour to spread by word of mouth, and in the long run with careful marketing I would have had a success at my hands. Who wouldn’t love the scrumptious smörgåstårta?!
When they’re made at home, they come in many shapes and sizes, and with different ingredients. The one here in the picture is a rather traditional one, even though I don’t see any rolled up cheese slices. I’ve seen ones slices of kiwi — that’s unusual but a brilliant idea. You just layer white bread and put in smoked salmon, cooked ham, chopped boiled eggs … like I said; only your imagination sets the limits.
They are immensely popular … many people make them, themselves, but you can also buy them in bigger grocery stores. If you’re going to have a bunch of people in for a gathering, you can order them beforehand from the store. They’re all good … I’ve never been disappointed in any of them. Question is also … I wonder if it’s any cheaper to make them at home … to buy all the different ingredients. In the store they are sold buy the kilo. I wouldn’t know for sure though — I never made the calculation.
It’s a good idea to make it the day before you’re going to serve it. I’ve found that they get even more succulent, when all the goodies in between the layers get absorbed by the white bread.
Additionally to what you see in these pictures– in between you can put mayo [there’s always mayo involved], sour cream mixed with relish, liver paté, chopped eggs mixed with likewise chopped shrimp in the mayo … only your own imagination sets the limits, but dill and mayo are two, important ingredients.
I can’t think of anything more scrumptious than smörgåstårta.
It would be purringly good to have a wedge right now! 🙂