Smorgastrata Recipes

HAM & EGG SALAD SMöRGåSTåRTA SWEDISH SANDWICH CAKE

Steps:

• Prepare Egg Salad: In a mixing bowl add chopped hard boiled egg, mayonnaise, scallions, mustard and lemon juice. With a wooden spoon mix ingredients until fulled combined. Keep cold in the fridge until ready to assemble the sandwich cake.
• Prepare German Ham Salad: In a mixing bowl add chopped ham, mayonnaise, pickles, cream cheese and sugar. With a wooden spoon mix ingredients until fulled combined. Keep cold in the fridge until ready to assemble the sandwich cake.
• Prepare Smörgåstårta "Frosting": In a mixing bowl use a wooden spoon to combine cream cheese, sour cream and mayonnaise and dill. Keep cold in the fridge until ready to assemble the sandwich cake.
• Slice bread loves horizontally to assemble an easy rectangular layered sandwich cake. Cut off the bread crusts and use them to make homemade bread crumbs (we're a no waste kitchen).
• Place the first slice of whole wheat bread on a rectangular serving platter. Spread some of the Smörgåstårta Frosting all over the bread slice.
• Top icing layer with egg salad mixture and spread evenly.
• Add a layer of rye bread and gently press onto egg salad. Top with more Smörgåstårta icing and top with German ham salad.
• Continue alternating whole wheat bread slices and rye bread slices with the two creamy cold salads.
• Once you've added the last bread slice to the top of the sandwich cake, smear with creamy frosting.
• Surround the rim of the cake with quartered cherry tomatoes. Decorate the interior space with thinly sliced lemons, cucumber and radish.
• Use a palette knife to smear the remaining icing on the sides of the cake. Lightly pat finely chopped chives to the sides of the cake. The fresh herbs should stick to the icing.
• Store Smörgåstårta in the fridge until ready to serve. Plate as you would a traditional dessert cake.

SMORGASTARTA

Steps:

• 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.

SMORGASTARTA - SWEDISH SANDWICH TORTE

Steps:

• Mix sour cream, lemon zest and juice in a medium bowl. Combine eggs, dill, onion and capers (if using) in another medium bowl. Stir in half of the sour cream mixture.
• Add trout, celery, parsley, caraway seeds (if using) and pepper to the remaining sour cream mixture.
• To assemble sandwiches: Divide the egg mixture among 4 slices of bread. Top with bread, then spread with the trout mixture. Top with the remaining bread. Cut each sandwich in half and serve.

SWEDISH SMORGASTARTA A SANDWICH TORTE

Steps:

• For smoked salmon filling.
• 10 ounces smoked salmon, chopped fine.
• 1 1/2 cups crème fraîche.
• 1 teaspoon fresh lemon juice.
• For cream cheese filling.
• 3/4 cup whipped cream cheese.
• 1/2 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).
• For herb topping.
• 1/3 cup finely chopped fresh parsley leaves.
• 1/3 cup finely chopped fresh dill sprigs.
• 1/3 cup finely chopped fresh chives
• 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.