Smörgåstårta (Sandwich Layer Cake)
"This recipe is reprinted from Annica Triberg's Very Swedish with permission from the publisher, Max Ström. For partygoers in Sweden in the 1970s, sandwich layer cake was part of the experience. Now it's back again. The filling consists of salmon and böckling (smoked Baltic herring)...."
INGREDIENTS
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Bread layers:
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50g (1 3/4 oz.) fresh yeast
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(approximately 12 g / 1 1/2 tbsp. dried)
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500 ml (2 cups) water, 37C/99F
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2 tsp. salt
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1 tsp. dark syrup
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2 tsp. cooking oil
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165 g (1 1/4 cup) whole wheat flour
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380-450 g (4 1/2 – 5 cups) all-purpose flour
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Böckling mousse:
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400 g (14.1 oz) smoked Baltic herring or kippers, deboned
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100 ml (scant 1/2 cup mayonnaise)
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100 ml (scant 1/2 cup) heavy cream
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Cream cheese mixture:
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300 g (10 1/2 oz.) cream cheese
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300 ml (1 1/4 cup) sour cream
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1 tsp. salt
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1/2 tsp. freshly ground white pepper
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Mustard sauce:
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1 1/2 tbsp. caster sugar
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1 1/2 tbsp. Dijon mustard
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1 1/2 tbsp. mild mustard
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salt
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100 ml (scant 1/2 cup) cooking oil
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Toppings:
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400 g (14.1 oz.) cold-smoked salmon
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1 egg, hard-boiled
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10 cm (4-inch) cucumber
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A few radishes
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Romaine lettuce
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Parsley
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Butter
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Mineral water
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