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...

• Ready In: 35 mins
• Serves: 4
• Yields: 1 sandwich

Ingredients

• 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

Directions

1. 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.
2. Add trout, celery, parsley, caraway seeds (if using) and pepper to the remaining sour cream mixture.
3. 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.