Smorgastarta
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 cr?me fra?che
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
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 cr?me fra?che
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
Methods/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
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
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