Smorgastarta (savory sandwich torte)

1 Servings

Ingredients

Quantity Ingredient
8 Hard-boiled large eggs; chopped fine
⅔ cup Mayonnaise
2 Scallions; (white and pale green parts only), chopped fine
1 teaspoon Drained capers; chopped
10 ounces Smoked salmon; chopped fine
1½ cup Crème fraîche
1 teaspoon Fresh lemon juice
¾ cup Whipped cream cheese
½ Stick; (1/4 cup) unsalted butter, softened
3 tablespoons Mixed finely chopped fresh herbs such as parsley; dill, and chives
40 slices Very thin firm white sandwich bread; (from two 1-pound loaves)
⅓ cup Finely chopped fresh parsley leaves
⅓ cup Finely chopped fresh dill sprigs
⅓ cup Finely chopped fresh chives

Directions

EGG SALAD FILLING

SMOKED SALMON FILLING

CREAM CHEESE FILLING

HERB TOPPING

A variety of fillings can be used in this savory sandwich torte, often served on special occasions in Sweden.

Make fillings: In 3 separate bowls combine all ingredients for each filling, stirring each together until combined well. Season each filling with salt and pepper.

Stack 4 bread slices together and with a serrated knife trim crusts from bread. Stack and trim remaining 36 bread slices in same manner.

On a baking sheet lined with parchment paper or wax paper arrange 8 bread slices side by side in 2 rows of 4 slices each to form a rectangle. Top rectangle with half of egg salad filling, spreading evenly, and cover with 8 more bread slices in same manner, pressing gently on top and sides to form an even layer.

Top second layer of bread with half of salmon filling, spreading evenly, and cover with 8 bread slices in same manner to form an even layer.

Top third layer of bread with all of cream cheese filling, spreading evenly, and cover with 8 bread slices in same manner to form an even layer.

Make layers with remaining salmon filling, remaining 8 bread slices, and remaining egg salad filling in same manner, ending with egg salad. Chill torte, covered with plastic wrap, at least 12 hours and up to 2 days.

Make topping: In a bowl stir together herbs until combined well.

Trim sides of torte and sprinkle topping over egg salad layer.

Serve torte cut into small pieces.

Makes 10 to 12 Servings

Gourmet June 1997

Posted to recipelu-digest by Sandy <sandysno@...> on Feb 24, 1998

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