Smorgastarta with salmon, shrimp, roe, dill and lemon

The Swedish smorgastarta is a favourite in Sweden and you can get tons of variations on them. This is a fish version with salmon and shrimp but you can add whatever you like! Here you also have a perfect recipe for home-made mayonnaise.
Toast loaf
Salmon filling
Shrimp filling
Dill rubbed salmon
Creme fraiche
Fresh dill

Ingredients 4 servings

Toast loaf
12 g (0.42 oz) fresh yeast
250 ml (8.45 fl oz) milk
400 g (14.11 oz) wheat flour
4 g (0.14 oz) sugar
7 g (0.25 oz) salt
50 g (1.76 oz) butter, unsalted

Dill rubbed salmon
600 g (21.16 oz) salmon
30 g (1.06 oz) salt
30 g (1.06 oz) sugar
30 g (1.06 oz) fresh dill

10 g (0.35 oz) pasteurized egg yolk
12 g (0.42 oz) white wine vinegar
1 g (0.04 oz) mustard powder
0,5 g (0.18 oz) white pepper
1 g (0.04 oz) sugar
1 g (0.04 oz) salt
80 g (2.82 oz) canola oil

Salmon filling
400 g (14.11 oz) dill rubbed salmon
100 g (3.53 oz) mayonnaise
100 g (3.53 oz) creme fraiche

Shrimp filling
400 g (14.11 oz) shrimp
50 g (1.76 oz) fish roe
20 g (0.71 oz) onions
100 g (3.53 oz) mayonnaise
100 g (3.53 oz) creme fraiche


Toast loaf
Add the yeast to the cold milk and stir to dissolve it.
Add all the other Components and knead for 8 minutes.
Cover the bowl and let the dough rise for 1 hour.
Grease a round cake pan with soft butter. (or smaller portion sized ring molds)
Press and fold the dough gently and shape it into the pan, cover and let it rise for 1 hour.
Preheat an oven to 175° C (347 degrees Fahrenheit).
Bake the loaf for 20 minutes or until the bread has an inner temperature of 94° C (201.2 degrees Fahrenheit).
Let the loaf cool down before slicing it in 3 layers, like a cake.

Dill rubbed salmon
Freeze the salmon for at least 72 hours. Thaw the salmon completely.
Chop the dill.
Mix the sugar, salt and the chopped dill and then rub it on the salmon.
Marinate for 24 hours.

Mix all the ingredients except for the oil in a bowl.
Make sure the oil is around the same temperature as the egg mixture and start to drizzle it into the bowl in a slow stream while whisking constantly.
Whisk while adding the oil until all the oil is emulsified to a mayonnaise.

Salmon filling
Slice 200 g (7.05 oz) of the salmon into thin slices. Roll the nicest pieces of salmon for the topping and
refrigerate them.
Chop the other 400 g (14.11 oz) of the salmon and mix with the mayonnaise and creme fraiche.
Refrigerate the filling for at least 1 hour.

Shrimp filling
Peel and chop the shrimp and mix with the mayonnaise and creme fraiche.
Chop the onions very fine and add to the mix. Add the roe to the mix and stir.
Refrigerate the filling for at least 1 hour.

Boil the eggs for 10 minutes and let them cool down.
Smear the salmon filling to one layer of bread. Top with the next layer of bread and smear the shrimp filling on that. Top with the third bread layer.
Smear the creme fraiche around the edges and a little on the top of the cake.
Chop the dill and press it to the sides of the cakes.
Put the rolled salmon slices on top and open them a bit to make roses.
Peel the shrimp and place them around the salmon.
Chop the eggs and sprinkle over the shrimp.