Smörgåstårtor - Cheesecake with Salmon

Smörgåstårta means in Swedish basically "sandwich cake" and it is a very popular dish in both Sweden and Finland. As Wikipedia very nicely explains, the smörgåstårta is normally made up of several layers of white bread with creamy fillings in between. The fillings and toppings vary, but egg and mayonnaise are often the base, typically accompanied by any combination of liver paté, olives, prawns, ham, caviar and smoked salmon.



For my first smörgåstårta I chose to do a simple one, made out of one layer only.

I used:
- for the bread layer: 300gr rye bread crumbles and 75gr butter
- for the filling: - 400gr Philadelphia cheese
- 200gr creme fraiche
- 250gr smoked salmon
- 2 medium onions
- chopped dill
- for the upper layer: - 150g red caviar
- lemon slices and dill



I didn't have ready made bread crumbles, so I chopped the margins of normal bread and "worked" it in the kitchen robot :)





I melted the butter and added it to the bread crumbles. Then I put a layer of bread into the cake form and pressed it with the fingers so that it forms the bottom of the cheesecake.



Remove the skin from the salmon and cut it in small little cubes. Cut also the onions and chopp the dill.



I mixed the Philadelphia cheese with the creme fraiche and then added to the mixture the salmon, dill and onions. Check for salt and pepper if needed.



I pourred the whole composition over the bread layer.



On top I added a thin layer of red caviar.



It needs to be put in the fridge for at least 3-4 hours before serving. I recommend though to leave it one full day, and it it the next. The difference in taste is significant!