HAM & EGG SALAD SMöRGåSTåRTA SWEDISH SANDWICH CAKE
Make the best homemade Smorgastarta. Our quick & easy Swedish sandwich cake recipe features fresh salads and a savoury cream cheese icing.
Provided by Andrew Dobson
Categories Main Course
Time 1h
Number Of Ingredients 23
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.
Nutrition Facts : Calories 429 kcal, Carbohydrate 20.6 g, Protein 11.7 g, Fat 34.2 g, SaturatedFat 14.7 g, Cholesterol 179 mg, Sodium 904 mg, Fiber 1.3 g, Sugar 4.1 g, ServingSize 1 serving
SMORGASTARTA - SWEDISH SANDWICH TORTE
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
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
SMORGASTARTA (SWEDISH SANDWICH CAKE)
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
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.
SMöRGåSTåRTA RECIPE (SAVORY SWEDISH SANDWICH CAKE)
Smörgåstårta Recipe
Provided by Carolyn Gratzer Cope
Categories Sandwiches
Time 45m
Number Of Ingredients 15
Steps:
- To make the salmon filling, combine the salmon, mayonnaise, cream cheese, dill, horseradish, eggs, and pepper in a medium bowl and stir to combine well.
- To make the shrimp filling, combine the shrimp, dill, mayonnaise, cream cheese, and pepper in a medium bowl and stir to combine well.
- To assemble the Smörgåstårta, lay 1 1/2 bread slices on a cutting board to form a long rectangle. Top with half the salmon or herring filling. Layer another 1 1/2 bread slices on top, and top with half the shrimp filling. Repeat with the remaining bread and fillings, ending with a layer of bread. You will have half a slice of bread left over. Press gently on the sandwich from the top and sides to compress the layers a bit.
- To "frost" the Smörgåstårta, spread the top and sides with a thin layer of cream cheese. (Stir in up to a couple of tablespoons of milk or cream if the cream cheese is too thick, since texture varies by brand.) Sprinkle with the chopped parsley, cut into slices, and serve. Can be refrigerated for up to a day, either before or after frosting.
Nutrition Facts : Calories 410 calories, Carbohydrate 19.2 grams carbohydrates, Fat 32.4 grams fat, Fiber 1.1 grams fiber, Protein 11 grams protein
SMORGASTARTA
Layer Food Network Kitchen's take on the savory Scandinavian sandwich cake, Smorgastarta, for a festive centerpiece recipe for a family gathering.
Provided by Food Network Kitchen
Time 1h
Yield 1 sandwich loaf
Number Of Ingredients 30
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.
SMORGASTARTA
Categories Sandwich Egg Herb Cocktail Party Lunch Buffet Cream Cheese Salmon Summer Shower Chill Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 Servings
Number Of Ingredients 18
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.
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- 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.
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