Smorgastarta
Serves: 5
Mckayla Luettgen
1 January 1970
Based on User reviews:
55
Spice
36
Sweetness
34
Sourness
41
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
1
Make fillings: In 3 separate bowls combine all ingredients for each filling, stirring each together until combined well
2
Season each filling with salt and pepper
3
In 3 separate bowls combine all ingredients for each filling, stirring each together until combined well
4
Season each filling with salt and pepper
5
Stack 4 bread slices together and with a serrated knife trim crusts from bread
6
Stack and trim remaining 36 bread slices in same manner
7
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
8
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
9
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
10
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
11
Make layers with remaining salmon filling, remaining 8 bread slices, and remaining egg salad filling in same manner, ending with egg salad
12
Chill torte, covered with plastic wrap, at least 12 hours and up to 2 days
13
Stack 4 bread slices together and with a serrated knife trim crusts from bread
14
Stack and trim remaining 36 bread slices in same manner
15
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
16
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
17
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
18
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
19
Make layers with remaining salmon filling, remaining 8 bread slices, and remaining egg salad filling in same manner, ending with egg salad
20
Chill torte, covered with plastic wrap, at least 12 hours and up to 2 days
21
Make topping: In a bowl stir together herbs until combined well
22
In a bowl stir together herbs until combined well
23
Trim sides of torte and sprinkle topping over egg salad layer
24
Serve torte cut into small pieces
25
Trim sides of torte and sprinkle topping over egg salad layer
26
Serve torte cut into small pieces