Swedish Smorgastarta a Sandwich Torte

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READY IN: 12hrs 25mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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