Smogastarta usually consists of layers of rye or wholemeal bread, stacked (like tortes or cakes) with fillings like fish, shrimp, chicken, cucumber, cheese and (any possible sandwich filling, really.) It is then “frosted” with a layer of cream cheese and sour cream and has an elaborately garnished top. If you’re feeling lazy, you can lay sandwich bread pieces in a mould and work your way through. But what fun would it be right? The bread is easy to make and doesn’t require much waiting time (45 mins x 2 times)

The recipe was adapted from Saveur, and minorly adjusted, except I completely forgot about the lettuce in one of the layerings, and didn’t manage to get mini red radishes. It would have been so much more prettier with the sliced red radish. The recipe didn’t state what size but I just made with 8″ round. I found that the bread layer was too thick, so I think you can use a 10″ and have a thinner sandwich layer.

Another note to be taken of was the smoked herring fish. Well it’s not impossible to get here but not every grocery store has it. I got mine from Jaya Grocer in Mutiara Tropicana. If you can’t find it, you can just use tuna or try making with your own filling you feel like having. They smell much fisher than canned tuna, but it was kinda yum.

 

Smogastarta (Swedish Sandwich Cake)

(makes 10″ round)

(serves 10-12)

Bread layers:

50g fresh yeast (I used fresh yeast. Or you can use 12g dried yeast)
500 ml water, 37C
2 tsp. salt
1 tsp. maple syrup
2 tsp. cooking oil
165 g whole wheat flour
380-450g all-purpose flour

Böckling mousse:
200 g smoked herring
80 ml  mayonnaise
60 ml  cream

Cream cheese mixture:
300 g cream cheese
300 ml sour cream
1 tsp. salt
1/2 tsp. freshly ground white pepper

Mustard sauce:
1 1/2 tbsp. caster sugar
1 1/2 tbsp. Dijon mustard
salt
100 ml cooking oil

Toppings:
200 g cold-smoked salmon
2 eggs, hard-boiled
10 cm (4-inch) cucumber
Romaine lettuce (*which I forgot)
Parsley
Cherry tomatoes (Or mini red radish)
Butter
Mineral water

 

 

1. To make the bread layers: Dissolve the yeast in water. Add salt, maple syrup, oil, and whole wheat flour. Mix in white flour. Knead and put back into a bowl, cover and let rise 45 minutes. Remove dough from bowl, knead, and make a round cake. Let it rise in a greased, round dish, ideally a springform pan. Cover and let rise for 45 minutes. Heat the oven to 200C. Bake the bread for about 35 minutes. Cool under a cloth.

2. In a blender, mix herring, mayonnaise, and cream until smooth. Set aside. (pic no.2)

3. Mix the cream cheese and sour cream. Season with salt and white pepper. Set aside.

4. Make sure that the ingredients for the mustard sauce are at room temperature, otherwise it will split. Mix sugar and mustard and drizzle in oil. Season with salt. Store in the fridge.

5. Cut the crusts off the loaf and slice into three layers. Put the first layer on a dish. Moisten with a little mineral water. (Pic 1) Spread with mousse and cover with sliced cucumber(Pic 3-4). Press the next layer down. Moisten with mineral water. Spread a little butter, then cover with the salmon, saving a few slices for garnish. (pic 5) Drizzle the mustard sauce over the salmon. Press the top layer down. Moisten with mineral water. Spread the cream cheese mixture over the tops and sides of the cake. (Pic 6) Garnish with salmon, peeled shrimp, egg, and sliced radish. Pat shredded lettuce and chopped parsley onto the sides. Sandwich cake benefits from a couple of hours in the fridge before serving.

SERVES 8–10

I am submitting this to  Aspiring Bakers #18: Layers of Love (April 2012) hosted by Sam of Sweet Samsations