Smorgastrata
- Reviews 1
Ready In: 2 hrs 35 mins
Serves: 10-12
Ingredients
For egg salad filling
- 8 large hard-boiled eggs, chopped fine
- 2⁄3 cup mayonnaise
- 2 scallions, chopped fine (white and pale green parts only)
- 1 teaspoon drained capers, chopped
For smoked salmon filling
- 10 ounces smoked salmon, chopped fine
- 1 1⁄2 cups creme fraiche
- 1 teaspoon fresh lemon juice
For cream cheese filling
- 3⁄4 cup whipped cream cheese
- 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 bread (from two 1-pound loaves)
For herb topping
- 1⁄3 cup finely chopped fresh parsley leaves
- 1⁄3 cup finely chopped fresh dill sprig
- 1⁄3 cup finely chopped fresh chives
Directions
- Make each filling individually, stirring ingredients together until combined well. Season each filling with salt and pepper. You should have three separate bowls of filling; one egg, one cream cheese, one herb, and one bowl for the topping.
- 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. Makes 20 half-sandwiches or 40 bite-size quarters.
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