Skagentårta: Swedish seafood cheesecake


Skagentårta (Swedish seafood cheesecake)

  • 200g breadcrumbs, dry or fresh
  • 100g butter, room temperature
  • 100g shrimp, cooked and peeled
  • 100g smoked salmon, diced
  • 4 dl sour cream
  • 1 dl mayonnaise
  • 4 leaves of gelatine
  • half an onion, chopped finely
  • large pinch of fresh dill, chopped
  • 2 tsp of vegetarian seaweed “caviar” (see notes)
  • salt and pepper, to taste
  • pinch of fresh horseradish, grated (optional)


  • 100g shrimp, cooked and peeled
  • 2 tbs of vegetarian seaweed “caviar” (see notes)
  • fresh herbs (basil, dill, tarragon – as you wish)

Mix butter and breadcrumbs and press the mixture into a 22-24 cm springform cake tin. If using dry breadcrumbs, you might need more butter. Prepare your gelatine: mine was in leaves, and called for soaking at least five minutes in cold water. In the food processor, chop the onion, then chop the salmon and shrimp roughly. Use other seafood if you wish. Tip most of the sour cream, mayonnaise, and dill into the food processor and give it a whirl.

Save a few spoons of sour cream: heat that gently in a small saucepan. Now, squeeze the water out of the gelatine leaves, and stir them gently into the warm sour cream, one at a time. The gelatine should dissolve. Then spoon the sour cream and gelatine mixture into the food processor. Add the vegetarian seaweed “caviar”, if using. Season to taste, add some horseradish for a little bite if you wish.

Tip all the liquid contents (with chopped seafood) onto the prepared breadcrumb base. Cover with clingfilm and cool in fridge for 4 hours so it sets. take off clingfilm, and garnish as you please. Shrimp and fresh herbs looks nice.

Notes: I had bought Tångkorn at IKEA: it’s a vegetarian caviar look-alike, made from seaweed, it looks like little black pearls. I was not quite sure what to do with it, so the jar has been languishing in the fridge for a while. This was a great opportunity to try it, and it gave a nice crunch. I might try poppyseeds another time. I made the base with dry breadcrumbs and half the recommended butter amount, which meant it did not hold together, so I increased the butter amount to 100g above.


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