Title: Smorgastarta (Savory Sandwich Torte)
Categories: None
Yield: 1 Servings

-----------------------------EGG SALAD FILLING-----------------------------
8 Hard-boiled large eggs;
-chopped fine
2/3 c Mayonnaise
2 Scallions; (white and pale
-green parts only), chopped
-fine
1 ts Drained capers; chopped

---------------------------SMOKED SALMON FILLING---------------------------
10 oz Smoked salmon; chopped fine
1 1/2 c Crème fraîche
1 ts Fresh lemon juice

----------------------------CREAM CHEESE FILLING----------------------------
3/4 c Whipped cream cheese
1/2 Stick; (1/4 cup) unsalted
-butter, softened
3 tb Mixed finely chopped fresh
-herbs such as parsley;
-dill, and chives
40 sl Very thin firm white
-sandwich bread; (from two
-1-pound loaves)

--------------------------------HERB TOPPING--------------------------------
1/3 c Finely chopped fresh parsley
-leaves
1/3 c Finely chopped fresh dill
-sprigs
1/3 c Finely chopped fresh chives

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 on Feb 24, 1998