Smorgastrata

Recipe by Julie Bs Hive
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READY IN: 2hrs 35mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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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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