Savoury Sandwich Cake Smorgastorta Food

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.

AMY'S SAVORY SANDWICH CAKE (SMORGASTARTA)

Steps:

• Mix up your bread and bake it in a round springform pan (or two). When it is done, let the bread cool, then slice horizontally to make 3 "layers". Slice off the rounded top and use it for another purpose.
• Mix up the sandwich fillings and slice the cucumbers (and/or onions) and set aside.
• Prepare a large bowl of ice water. Steam the asparagus spears until crisp tender and brilliant green in color (poke with a knife to test tenderness), then immediately plunge the asparagus into the ice water to stop the cooking.
• Prepare the carrot flowers by cutting ridges into a carrot, then rounding the edges with a knife and deepen the ridges with a large wooden skewer. Cut into slices to make flowers. (Google "how to make a carrot flower" for a tutorial.)
• Mix up the "frosting" by blending together the cream cheese, Greek yogurt and seasonings with a mixer on high until the mixture is smooth and fluffy.
• Turn the bread layers upside down and set aside the bottom layer of bread (the one that was on the bottom as it baked). Set one "layer" of bread on the serving platter and spread with the first sandwich filling, top with cucumber and/or onion slices, then add the next layer and spread with the second sandwich filling. Again, top with cucumber and/or onion slices, then set the reserved top layer on, with the cut side down so the flat baked side is on top.
• Using a butter knife, spread the whole "cake" with the cream cheese mixture and smooth it out, then stick asparagus spears on the sides of the cake, cutting off the bottoms to make the spears just the right height for the cake. Decorate the top of the cake with carrot flowers and basil leaves and sprinkle with chives.

SMORGASTARTA

Steps:

• For the avocado chicken layer: Add the buttermilk, lime juice and avocados to a bowl. Mash the avocado until everything is combined. Fold in the chicken, bacon, chives and scallions. Season with salt and set aside.
• For the pimento cheese layer: Add the Cheddar, mayonnaise and pimento to a bowl and stir to thoroughly combine. Set aside.
• For the ham salad layer: Add the ham, mayonnaise, Dijon mustard, pickles, celery, scallions, onion, jalapeno and some salt and pepper to a bowl. Stir to combine and set aside.
• For the ranch frosting: In the bowl of a stand mixer fitted with a paddle attachment, or using an electric hand mixer, mix the cream cheese until the cubes have combined. Add the buttermilk, white wine vinegar, garlic and grated onion and stir to combine.
• To assemble: Add desired layers between each bread layer. Spread a crumb coat of the ranch frosting to seal the cake, then add another layer of frosting to cover the cake. Decorate as desired with various toppings.

SAVOURY SANDWICH CAKE-SMORGASTORTA

Steps:

• whip the cream until stiff, then fold thru the mayonnaise. (I used my whisk for both).
• set aside 1/3 of this mixture.
• Drain your fish and pick out all the bones etc.
• Combine with the 2/3 cream mix, adding your onions and dill, cayenne and lemon juice. salt and pepper optional.
• On a sturdy platter, (or a biscuit tray covered in baking paper) lay out 9 slices of crustless bread. If you slices are realy big, use 6 slices, and 3 X 1/2 slices, laying them out to form the base of the "cake".
• spread half the mixture over the bread.
• top with 9 more slices.
• cover evenly with the rest of your mixture and top with the last 9 slices of bread.
• Press it down with your hand to get an even top.
• Using the saved 1/3 of the cream mixture, spread over the top and sides of the cake.
• refrigerate overnight.
• garnish!
• there are no rules to garnishing, a row of egg slices, then some chopped cherry tomaoes, then a band of fresh chopped parsley. You can slice the smoked salmon and do a criss-cross design. Use the cucumber around the sides of the cake. Slice thinly and press against the sides.

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.