Smrgstrta Swedish Sandwich Cake Recipes
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.
SWEDISH SMORGASTARTA A SANDWICH TORTE
(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
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.
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- 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.
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- 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.
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