SMORGASTARTA
Categories Sandwich Egg Herb Cocktail Party Lunch Buffet Cream Cheese Salmon Summer Shower Chill Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 Servings
Number Of Ingredients 18
Steps:
- 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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Monika Hernandez
[email protected]I would definitely recommend this recipe to others. It's a great way to impress your guests.
Eric Cooper
[email protected]Overall, I thought this recipe was pretty good. It's a bit time-consuming, but it's worth it for the delicious results.
LORD FH тнє кιиg
[email protected]I'm not a fan of the raspberry jam filling. I think I'll try using a different type of jam next time.
Rafi Hasan
[email protected]This smorgastarta is a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Tebazu Bekele Official
[email protected]I'm allergic to nuts, so I had to substitute the pistachio filling for something else. It still turned out great!
Natalia Flight
[email protected]This recipe is too complicated. I don't have the time or patience to make it.
Paula Hill
[email protected]I'm not sure what I did wrong, but my smorgastarta didn't turn out as good as I hoped. The crust was too dry and the filling was too runny.
Dadyskill DMK
[email protected]This smorgastarta is so decadent and rich. It's the perfect dessert for a special occasion.
DON WISE TV
[email protected]I made this smorgastarta for my family and they loved it. It's a great recipe to have in your back pocket for when you need a quick and easy dessert.
Jayakumar Ghimire
[email protected]This smorgastarta is a real showstopper! It's perfect for special occasions.
Ibe Daniel
[email protected]I love that this recipe uses a variety of fillings. It makes the smorgastarta so versatile and fun to eat.
Paulinah Sofia
[email protected]The combination of flavors in this smorgastarta is amazing. The raspberry jam and pistachio filling is my favorite.
ELIAS RAKOBOA
[email protected]This was my first time making smorgastarta and it turned out great! The instructions were clear and easy to follow.
Aza no
[email protected]I'm not a baker, but this recipe made me feel like one! The smorgastarta was perfect and everyone at my dinner party raved about it.
sania arif
[email protected]This recipe was easy to follow and the results were impressive. The smorgastarta turned out beautifully and tasted even better.
Rabindra Koju
[email protected]I made this smorgastarta for a party and it was a huge hit! Everyone loved it.
Danifer Damac
[email protected]This smorgastarta was absolutely delicious! The flavors of the different fillings were perfectly balanced, and the crust was flaky and buttery. I will definitely be making this again.