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Tuesday, November 3, 2015

Smorgastarta : Swedish Sandwich Bread,( my simplified version)

First of all wishing all Maldivians a very happy and peaceful Victory day, let us think of our future and try and put our differences aside and try and build a peaceful nation and remain peaceful. Sorry for the delay in posting, the past weekend was pretty busy , did the finishing touches for my son's upcoming wizard costume and I kept putting off the  posting.  Enough chatting , lets get down to business shall we ;).

Now do not ask me to pronounce the name cos I have no idea how to say it.  But I saw this recipe featured in one of the blogs and decided to google it. There were so many gorgeous ones and fillings, as you can see here. But I decided to make mine quite simple, using a simple tuna  sandwich filling but finishing it off with cream cheese frosting and simple decoration. Took a piece for my mum ,who actually thought it was a regular cake!  I made my own bread, trimmed the crust and sliced into rounds so I can spread the filling.  The boys  found it pretty fascinating ……

Recipe : Smorgastarta recipe adapted from Saveur magazine and Sumptuousspoonful.

Bread :
 ½ tbsp yeast
1 cup lukewarm water
½ tsp salt
2 tsp sugar
1 tbsp oil
80g wholewheat flour ( I used pilsbury 7 grain flour)
225g plain flour, sifted

1 can tuna, flaked
1 tbsp good mayonaise
3-4 tbsp plain yogurt ( unsweetened)
White part of 2 spring onions, finely chopped
¼ pf a stick of celery, finely chopped
1 small clove garlic, grated finely
Juice of ½ lime
Salt and ground black pepper

100g tub Emborg cream cheese
3 tbsp plain yogurt
Salt pepper

Garnish : 1/3 cup finely chopped green part of spring onions, 1/3 cup finely chopped parsley , carrot flowers.

Make the bread: preheat the oven to 200 degree celcius, Gas mark 6. 

In a bowl mix the flours and salt. In a  mug or measuring  jug mix water and sugar . Sprinkle in yeast and let it froth. Make a well in the centre of the flours add oil and yeast mixture and knead well.

Leave to rise in an oiled bowl for 1-2 hours, covered in a warm area in the kitchen.

After 1-2 hours, take the dough out , arrange neatly in a 9-10 inch oiled round baking tin , cover and let it rise for another 30 minutes.

Pop in oven and bake 30 minutes.  Remove and let it cool wrapped in a clean kitchen cloth.

Mix the ingredients for the filling and taste, adjust salt. Set a side.

Make frosting by whipping the cream cheese, and yogurt together season with salt and pepper.
 Once the bread cools, trim the edges and top crust with a serrated or sharp knife. Cut horizontally as you would for cakes into three layers.

Spread filling , be generous. You can add thinly sliced cucumber for extra texture. Sandwich all the layers.

Now spread  the frosting on the sides  and top.

Mix the spring onion  and parsley and carefully apply  on the sides so you have a nice green sprinkle effect.( make sure  the herbs are  all finely chopped.)

Arrange the carrot flowers on top, chill for 30 minutes  and serve, sliced into wedges. 


  1. That looks super duper delicious! You did a great job, Nammi.

  2. This is so good! Sandwich cake... wow... lovely idea... I like that you made it all from scratch... :)


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