Smorgastarta Swedish Sandwich Torte Food

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SMORGASTARTA (SWEDISH SANDWICH CAKE)



Smorgastarta (Swedish Sandwich Cake) image

The perfect centerpiece for a spring celebration or picnic!Yield: 1 (7-8 inch) round cake

Provided by Sarah | Curious Cuisiniere

Categories     Lunch

Time 2h

Number Of Ingredients 17

1 round loaf of bread,* (2 lb)
1 lb cream cheese
½ c sour cream (or plain non-fat yogurt)
1 tsp ground white pepper
1 tsp garlic powder
½ tsp salt
5 oz smoked salmon
5 large radishes, (sliced)
3 hard boiled eggs, (peeled and sliced)
1 seedless cucumber, (sliced)
Artisan/baby lettuce
Fresh parsley or other herbs
Diced red onion
Cherry tomatoes
Cucumbers
Radishes
Capers

Steps:

  • Cut the edges from your round loaf to give you 2 inch high sides. Carefully remove the bottom crust and level the top. Slice the round into three even layers. Set the three bread layers aside.
  • Make the Cream Cheese "Frosting" by beating together the cream cheese, sour cream, pepper, garlic, and salt using an electric hand mixer. The mixture should be soft and spreadable. Set the "frosting" aside.

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

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 - 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

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

SMöRGåSTåRTA (SWEDISH SANDWICH CAKE)



Smörgåstårta (Swedish Sandwich Cake) image

These individual sandwich cakes are based on the large Swedish sandwich cake. Don't let the name fool you though, it's not really a cake, but a sandwich made to look like one. These savory treats are like a little bite of Sweden.

Provided by strawberrybird

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

18 slices bread, white or 18 slices rye meal
1 small fennel
9 asparagus, cooked
8 ounces cream cheese
3 tablespoons mayonnaise
2 tablespoons dill
1/4 cup capers
8 ounces cream cheese
1 cup sour cream
1 cup spinach leaves
6 shrimp, cooked or 6 ounces smoked salmon, sliced
3 hard-boiled eggs

Steps:

  • Use a biscuit cutter or large glass to cut the bread into rounds so that you have 18 rounds of bread.
  • Chop fennel and asparagus into chunks, reserving the asparagus bulbs for later. In a food processor, mix fennel, asparagus, cream cheese, mayonnaise, dill, and capers.
  • Spread cream cheese filling onto 12 of the bread rounds and stack to 6 sandwiches. Top each one with another plain bread round.
  • Use a hand blender or mixer to whip the remaining cream cheese and sour cream together. Spread sour cream mixture around the outside and top of the cakes.
  • Press spinach leaves around the outside of the cakes.
  • Decorate the top of each cake with a shrimp or slice of salmon, half of a boiled egg, and asparagus buds.
  • Garnish with dill sprigs and/or lemon slices.

Nutrition Facts : Calories 638.6, Fat 41.5, SaturatedFat 20.8, Cholesterol 206, Sodium 981.1, Carbohydrate 51.2, Fiber 5.1, Sugar 9, Protein 18

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