Smörgåstårta is a Scandinavian sandwich “cake”; layered with slices of crustless white bread separated by various fillings, then decorated with a savoury creamy cheese “icing”. It is surprisingly straightforward to make and can be a great (if an unusual) addition to a buffet table. It is best made the day before and decorated just before serving on the day.

Line a rectangular, shallow 40cm long dish or tray with grease paper. Now take slices of white and/or brown bread (you will need around 2 loaves of sliced bread), and cut off the crusts. Place the first layer of bread slices along the bottom of the dish to fill (four will fit neatly in a row). Butter generously. 

Place a layer of smoked salmon slices to cover completely (around 200g smoked salmon), adding a squeeze of lemon overtop.

Now add another layer of buttered bread (butter facing down) over the salmon. 

Add a thin layer of Dijon mustard or horseradish cream, then layer on some thinly sliced ham or salami (around 250g).

Add another layer of bread on top (with a thin spread of mustard, facing down).

Spread a thin layer of spicy mayonnaise (or plain is fine), followed by some well-drained, cooked small prawns (around 350g).

You can stop at three layers, but a fourth can be nice, repeating the first layer of smoked salmon (or adding a fourth option).

Wrap up the cake in plastic wrap and leave in the fridge overnight. 

Make an ‘icing’ by whipping together 400g cream cheese, a packet of black pepper Boursin,  and 150g creme fraiche. Spread over the sandwich cake and smooth over with a spatula.

I decorated the cake with sliced radishes (in the shape of the Canadian flag to celebrate Canada Day), but there are plenty of other ideas to be found on the Internet.