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Layered Scandinavian Sandwich Bake: Smorgastrata Delight

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Ingredients

Adjust Servings:
8 large hard-boiled eggs, chopped fine
2/3 cup mayonnaise
2 scallions, chopped fine (white and pale green parts only)
1 teaspoon drained capers, chopped
10 ounces smoked salmon, chopped fine
1 1/2 cups creme fraiche
1 teaspoon fresh lemon juice
3/4 cup whipped cream cheese
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 bread (from two 1-pound loaves)

Nutritional information

631.7
Calories
324 g
Calories From Fat
36 g
Total Fat
16.5 g
Saturated Fat
234.5 mg
Cholesterol
971 mg
Sodium
56.8 g
Carbs
2.6 g
Dietary Fiber
6.3 g
Sugars
20 g
Protein
192g
Serving Size

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Layered Scandinavian Sandwich Bake: Smorgastrata Delight

Features:
    Cuisine:

    I have made this torte a few times now and it never fails to impress. I save some of the cream cheese mixture to put around the sides of the torte so it doesn't dry out overnight. And the smoked salmon can be substituted with tinned salmon or tuna. Be sure to make the night before. Mmmmm.

    • 175 min
    • Serves 10
    • Easy

    Ingredients

    Directions

    Share

    Smorgastrata, An appetizer sandwich! Recipe found somewhere on the web from Gourmet, I think Chill time of 2-48 hours , I have made this torte a few times now and it never fails to impress I save some of the cream cheese mixture to put around the sides of the torte so it doesn’t dry out overnight And the smoked salmon can be substituted with tinned salmon or tuna Be sure to make the night before Mmmmm , An appetizer sandwich! Recipe found somewhere on the web from Gourmet, I think Chill time of 2-48 hours


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    Steps

    1
    Done

    Make Each Filling Individually, Stirring Ingredients Together Until Combined Well. Season Each Filling With Salt and Pepper. You Should Have Three Separate Bowls of Filling; One Egg, One Cream Cheese, One Herb, and One Bowl For the Topping.

    2
    Done

    Stack 4 Bread Slices Together and With a Serrated Knife Trim Crusts from Bread. Stack and Trim Remaining 36 Bread Slices in Same Manner.

    3
    Done

    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.

    4
    Done

    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.

    5
    Done

    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.

    6
    Done

    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.

    7
    Done

    Make Topping:

    8
    Done

    in a Bowl Stir Together Herbs Until Combined Well.

    9
    Done

    Trim Sides of Torte and Sprinkle Topping Over Egg Salad Layer.

    10
    Done

    Serve Torte Cut Into Small Pieces. Makes 20 Half-Sandwiches or 40 Bite-Size Quarters.

    Avatar Of Kenley Potts

    Kenley Potts

    Coffee connoisseur brewing up the perfect cup of joe every time.

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