Swedish South Tower: Smörgåstårta Recipe

The phrase “Swedish South Tower” is not a standard name for a known Swedish dish, so this recipe uses it as a clue to a likely fit: smörgåstårta, a savory sandwich cake made from stacked bread, creamy fillings, and decorative toppings. This version layers egg salad and lemon-dill shrimp, then coats the loaf in a tangy cream cheese frosting for a striking make-ahead centerpiece.

Ingredients

4 large eggs (about 200 g), for the egg filling
18 slices soft sandwich bread (about 1 lb 2 oz / 500 g), crusts removed
⅓ cup mayonnaise (75 g), for the egg filling
¼ cup crème fraîche (60 g), for the egg filling; sour cream is a practical substitute, though it tastes a little sharper
2 teaspoons Dijon mustard (10 ml)
2 tablespoons finely chopped fresh chives (6 g)
¼ teaspoon fine salt (1.5 g), plus more to taste
⅛ teaspoon ground black pepper (0.3 g), plus more to taste
8 oz cooked, peeled small shrimp (225 g), patted dry and chopped, for the shrimp filling
⅓ cup mayonnaise (75 g), for the shrimp filling
¼ cup crème fraîche (60 g), for the shrimp filling
1 tablespoon fresh lemon juice (15 ml), for the shrimp filling
2 tablespoons chopped fresh dill (6 g), plus extra sprigs to decorate
1 teaspoon prepared horseradish (5 g), optional
8 oz plain cream cheese (225 g), softened, for the outside coating
½ cup crème fraîche (120 g), for the outside coating
1 teaspoon finely grated lemon zest (about 2 g)
4 oz cold-smoked salmon (115 g), for decoration
4 oz cooked, peeled small shrimp (115 g), for decoration
½ English cucumber (about 150 g), thinly sliced
4 small radishes (about 60 g), thinly sliced
1 lemon, cut into thin wedges or small slices, for serving and decoration

Instructions

Put the eggs in a small saucepan and cover them with cold water by about 1 inch (2.5 cm). Bring the water to a boil, cover the pan, turn off the heat, and leave the eggs in the hot water for 10 to 12 minutes. Transfer them to a bowl of ice water and cool for 15 minutes. Peel the eggs, then chop them finely. For whole boiled eggs, cook until both the yolk and white are firm.
Make the egg filling while the eggs cool. In a bowl, stir together ⅓ cup (75 g) mayonnaise, ¼ cup (60 g) crème fraîche, Dijon mustard, chives, salt, and pepper. Fold in the chopped eggs. Taste and adjust the seasoning; the mixture should be savory but not overly salty.
Make the shrimp filling in a second bowl. Stir together ⅓ cup (75 g) mayonnaise, ¼ cup (60 g) crème fraîche, lemon juice, dill, and horseradish, if using. Fold in the chopped shrimp and season with pepper and a small pinch of salt if needed. Keep both fillings refrigerated while you prepare the bread. The shrimp should be cooked and cold, not raw.
Arrange six bread slices in a snug rectangle on a serving board or flat platter. Trim slices if needed so they make an even layer, and press the edges together gently. Spread all of the egg filling over the bread in an even layer, taking it close to the edges without letting it spill over.
Add a second layer of six bread slices, aligning the seams with the first layer where possible. Spread all of the shrimp filling evenly on top. Finish with the remaining six slices of bread. Press the top lightly so the layers hold together, but do not squash the filling out at the sides.
Cover the loaf loosely and refrigerate it for 4 hours. This setting time helps the bread soften slightly and makes the cake easier to frost and slice. If the loaf shifts, gently nudge the sides back into a square shape before chilling.
For the coating, beat the softened cream cheese with ½ cup (120 g) crème fraîche and the lemon zest until smooth and spreadable. If it feels too stiff to spread, mix in crème fraîche 1 teaspoon (5 ml) at a time; if it seems loose, chill it for 10 minutes before frosting.
Uncover the chilled loaf and spread the cream cheese mixture over the top and sides in a thin, even coat. Arrange the smoked salmon, whole cooked shrimp, cucumber, radishes, dill, and lemon decoratively on top. Keep the garnish balanced rather than piling it too high, so the cake remains easy to cut.
Refrigerate the finished smörgåstårta until serving. Use a sharp, thin-bladed knife to cut it into wedges or thick slices, wiping the blade between cuts for neat layers. Serve cold, with extra lemon wedges on the side.

Tips

Dry the shrimp well. Excess moisture can make the filling runny and soften the bread too much. Pat thawed cooked shrimp dry with paper towels before chopping, and drain any liquid from the package.
Keep the layers level. Spread fillings evenly to the edges, but use a light hand. A thick mound in the center can make the top bread layer tilt, while overfilling can force filling out when you press the loaf together.
Make the coating spreadable, not runny. Softened cream cheese blends more smoothly than cold cream cheese. Add crème fraîche gradually; brands vary in thickness, and a loose frosting will slide off the sides.
Choose a bread that bends without crumbling. Soft, fine-crumb sandwich bread is easiest to stack. If the slices are unusually thin or fragile, overlap them slightly and avoid using very fresh, wet bread that compresses easily.

Serving Suggestions

Serve smörgåstårta cold as the main feature of a lunch, brunch, or buffet. Its bread, egg, and shrimp make it substantial enough to serve on its own, but a crisp green salad with a simple vinaigrette gives the plate a fresh contrast. Pickled cucumber, lightly dressed leafy greens, or a bowl of sliced tomatoes also work well without competing with the lemon and dill.

For a buffet, cut the cake into modest slices and place a cake server nearby; the creamy layers are easier to lift with a broad, thin server than with a narrow fork. Add extra lemon wedges and dill at the table. If serving outside, keep the cake chilled until shortly before eating and return it to refrigeration promptly rather than leaving seafood and egg fillings at room temperature.

Variations

Use smoked salmon in the filling. Replace some or all of the shrimp in the middle layer with finely chopped cold-smoked salmon. It will make the filling saltier and more pronounced, so taste before adding extra salt. Keep the cooked shrimp garnish if you want a mix of textures, or decorate with cucumber and dill alone.

Make a milder seafood version. Leave out the horseradish and use a little extra dill or chives. For a different texture, replace the shrimp with an equal weight of flaked cooked white fish, taking care to remove any bones. The flavor will be gentler and less sweet than shrimp.

Prepare a vegetarian loaf. Replace the shrimp filling with finely chopped cucumber, radishes, and a little extra egg, or use a well-drained mixture of peas and herbs. Keep watery vegetables limited and dry them before mixing so they do not release liquid into the bread. Use a vegetarian bread and check that the cheese and other packaged ingredients meet your needs.

Change the shape. For a round cake, use round sandwich bread or trim slices into a circle, then stack and fill as directed. There may be more scraps, but they can be saved for breadcrumbs. For a smaller gathering, halve the ingredients and make a shorter loaf; retain the same chilling time so the layers have time to set.

Storage and Reheating

Because this cake contains cooked shrimp, egg, and dairy, refrigerate it within 2 hours of assembling or serving; in a hot room above 90°F (32°C), refrigerate it within 1 hour. Cover leftovers tightly and keep them refrigerated at 40°F (4°C) or colder. For best texture and flavor, eat the assembled cake within 2 days; its cooked seafood and egg components should not be kept longer than 3 to 4 days refrigerated.

Do not freeze the completed cake. Freezing and thawing can make the bread damp and the cream cheese coating grainy, while the cucumber garnish loses its crispness. This is intended to be served cold, so reheating is not recommended. If preparing ahead, you can boil the eggs and mix the fillings a day in advance, keeping them in separate covered containers in the refrigerator; assemble and decorate the cake on the day you plan to serve it.

Frequently Asked Questions

What does “Swedish South Tower” mean?
The English phrase is not a commonly recognized Swedish dish name. This recipe treats it as a search phrase for smörgåstårta, the Swedish savory sandwich cake: stacked bread with creamy fillings and toppings. Smörgåstårta recipes vary by household and region, so the shrimp-and-egg combination here is one practical version rather than a single definitive formula.

Can I make smörgåstårta the day before?
You can assemble the bread and fillings up to about 24 hours ahead, cover the loaf well, and refrigerate it. For the freshest appearance, add the cream cheese coating and delicate garnishes on the day you serve it. If it is fully decorated in advance, protect the toppings from drying out and keep the cake continuously refrigerated.

Can I use frozen shrimp?
Yes. Choose cooked, peeled shrimp, thaw them in the refrigerator according to the package directions, and drain and pat them dry before using. Do not thaw shrimp on the counter. If you buy raw shrimp instead, cook it fully before cooling and chopping it for this recipe.

What can I use instead of crème fraîche?
Sour cream is the easiest substitute in the fillings and coating. It has a sharper taste and can be thinner, so add it gradually to the cream cheese and use only enough to make the coating spreadable. Thick Greek-style yogurt can work in the fillings, but it gives a tangier flavor and is less suitable for a smooth outer coating.

How do I keep the bread cake from becoming soggy?
Start with dry bread, drain the shrimp carefully, and avoid adding extra lemon juice or watery vegetables to the fillings. Chill the assembled loaf covered so it sets without drying out. A little softness is normal and helps the layers hold together; wet patches or filling that runs out usually mean the ingredients were too moist or the loaf was overfilled.

Can I leave out the egg?
Yes. Replace the egg layer with another batch of shrimp filling, or use a finely chopped vegetable and herb filling. If you want a vegetarian version, omit the shrimp as well and use a well-drained filling of peas, cucumber, herbs, or extra vegetables. Keep the same stacked structure and chilling time so the finished loaf remains easy to slice.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).