Best Swedish Smorgastarta A Sandwich Torte Recipes

SMORGASTARTA - SWEDISH SANDWICH TORTE

Smorgastarta - Swedish Sandwich Torte image

From Eatingwell.com - posted for ZWT #6! I think it sounds fun... They say to serve it with boiled red potatoes or beet salad...

Provided by Cadillacgirl

Categories < 60 Mins

Time 35m

Yield 1 sandwich, 4 serving(s)

Number Of Ingredients 13

Ingredients

2/3 cup sour cream
1 teaspoon lemon zest, finely grated
2 teaspoons lemon juice
6 large hard-boiled eggs, finely chopped
1/4 cup fresh dill, chopped
1 tablespoon red onion, finely chopped
2 teaspoons rinsed capers, finely chopped
4 ounces smoked trout, skin removed, shredded
1/3 cup celery, finely chopped
2 teaspoons parsley, finely chopped
1/2 teaspoon caraway seed
fresh ground pepper, to taste
12 slices whole wheat bread or 12 slices rye bread, lightly toasted

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.

Nutrition Facts : Calories 463.6, Fat 22, SaturatedFat 8.7, Cholesterol 355.9, Sodium 624.7, Carbohydrate 42.3, Fiber 6.2, Sugar 5.9, Protein 26.6

SWEDISH SMORGASTARTA A SANDWICH TORTE

Swedish Smorgastarta a Sandwich Torte image

(Savory Sandwich Torte) I got this from epicurious Gourmet magazine, 1997 A variety of fillings can be used in this savory sandwich torte, often served on special occasions in Sweden

Provided by tornadoes three

Categories Swedish

Time 12h25m

Yield 10 serving(s)

Number Of Ingredients 4

Ingredients

8 large hard-boiled eggs, chopped fine
2/3 cup mayonnaise
2 scallions, chopped fine
1 teaspoon drained capers, chopped

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.

SMORGASTARTA

Smorgastarta image

Categories Sandwich Egg Herb Cocktail Party Lunch Buffet Cream Cheese Salmon Summer Shower Chill Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 10 to 12 Servings

Number Of Ingredients 18

Ingredients

For egg salad filling
8 hard-boiled large eggs, chopped fine
2/3 cup mayonnaise
2 scallions (white and pale green parts only), chopped fine
1 teaspoon drained capers, chopped
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

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.