Swedish Herring Cake (Silltårta): Traditional Summer Recipe

Creative Upgrades to a Classic Scandinavian Celebration Dish

Tips to modernize, personalize, and elevate the traditional Swedish herring cake (Silltårta)

The Swedish Herring Cake, or Silltårta, is a dish grounded in tradition, often served during Midsummer feasts and family gatherings. Yet like many time-honored recipes, it provides plenty of room for refinement, creativity, and improved balance of flavor, texture, and nutrition. Whether you're preparing this cake for the first time or aiming to impress seasoned guests with a more refined version, a few expert modifications can turn this savory centerpiece into a truly memorable dish.

Experiment with protein variations

While pickled herring is essential for authenticity, not everyone enjoys its robust and vinegary flavor. For a milder seafood note, try blending it with cold-smoked salmon or hot-smoked mackerel, which softens the tang and brings in a delicate smokiness. Replacing part of the herring with gravad lax adds a touch of sweetness, while maintaining the Nordic identity.

For pescatarian guests or flavor balance, a 50:50 ratio of herring and trout works especially well, adding richness and body without overwhelming the palate.

Boost freshness and texture with vegetables

A common mistake in preparing Silltårta is neglecting textural contrast. Soft bread and creamy fillings need crisp, refreshing elements. Add finely chopped celery, green apple, or pickled cucumber to the filling for a subtle crunch. Thinly sliced fennel or spring onion lends brightness, while also enhancing digestibility.

To reduce heaviness, swap half the mayonnaise with Greek yogurt, which offers a tangy freshness and reduces the overall fat content. You can also use low-fat crème fraîche without compromising the creamy texture.

Rethink your bread base

The bread is often overlooked, yet it forms the foundation of every layer. Choose a dense, unsweetened rye or lightly sourdough wheat bread rather than generic white sandwich slices. The extra structure and flavor prevent sogginess and enhance overall integrity. Lightly toasting the slices before layering can further protect against moisture seepage, especially if the cake will be chilled for more than a few hours.

For a gluten-free alternative, opt for gluten-free oat bread, which tends to hold shape well and pairs naturally with creamy and fishy components.

Build flavor depth with aromatic accents

Herbs are essential in this recipe, but many limit themselves to dill and chives. Introduce tarragon, lemon balm, or parsley for complexity. A pinch of white pepper, grated horseradish, or even a small amount of wasabi in the filling can create a subtle warmth that cuts through the fat and intensifies flavor without overshadowing the fish.

Adding grated lemon zest instead of just juice provides essential oils from the peel, lifting the filling and adding brightness.

Toppings that do more than decorate

Toppings shouldn’t be merely aesthetic. While cucumber ribbons, radish slices, and boiled egg halves are classic, they can be elevated with pickled red onions, capers, or microgreens. Fresh edible flowers, such as pansies or chive blossoms, add visual appeal while remaining edible and aromatic.

For extra indulgence, finish with a spoonful of trout roe or whitefish caviar. This creates umami-rich bursts that amplify the seafood profile and lend a festive elegance.

Chill time and assembly discipline

Another common misstep is under-chilling the cake before serving. Letting it rest in the fridge for at least 2–3 hours, preferably longer, ensures that the gelatin sets and the flavors merge into a cohesive taste. Wrap the cake tightly with cling film while chilling to maintain shape and prevent drying.

If preparing in advance, keep decorative toppings separate until the final hour before serving. This preserves freshness and texture, especially for herbs and crisp vegetables.

Make it lighter without sacrificing flavor

To adapt this dish for health-conscious eaters, consider reducing the fat content by using low-fat dairy options and increasing the herb-to-sauce ratio for flavor. You can also include steamed vegetables, such as finely chopped carrots or zucchini, to bulk up the filling with nutrients and fiber.

Instead of salt, let the brininess of the herring and the acidity of the lemon provide the seasoning. Adding a splash of apple cider vinegar to the filling can also mimic the zing of traditional herring while enhancing digestive support.

The case for homemade over store-bought

Creating the dish at home ensures control over salt levels, quality of fish, and the use of fresh, seasonal herbs. Many commercial versions contain added preservatives, excessive mayonnaise, or poorly balanced acidity. Homemade preparation allows for tailored adjustments, fresher flavor, and presentation that reflects personal culinary style.

Additionally, preparing the filling from scratch ensures the right consistency—not too runny, not too thick. Pre-mixed spreads often lack the structure needed to hold cake layers together over time.

Presentation makes a difference

Using a removable-bottom cake tin gives the dish clean edges and a professional finish. Line the tin with plastic wrap for easier unmolding. Garnish symmetrically, using color contrasts such as green herbs, red radish, and golden yolks to guide the eye across the top. Even spacing and repetition in decoration give the cake a refined, intentional appearance.

With these refinements, the Swedish Herring Cake can evolve from a rustic Midsummer staple into a modern gourmet centerpiece—one that honors tradition while embracing innovation and personal flair.