Smorgastarta
Serves: 3
Hal Herzog
1 January 1970
Based on User reviews:
46
Spice
48
Sweetness
44
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
3 cup
Buttermilk2
Avocados3 tbsps
Chives (chopped fresh)2 cups
Grated Cheddar1 cup
Mayonnaise3 tbsps
Pimento (chopped)2 tbsps
Dijon Mustard2 stalks
Celery (minced)1 small
Red Onion (minced)1360 g
Cream Cheese (cubed)1 tbsp
White Wine Vinegar1 clove
Garlic (grated on a rasp)1 tbsp
Onion (grated)Directions:
1
Watch how to make this recipe
2
For the avocado chicken layer: Add the buttermilk, lime juice and avocados to a bowl
3
Mash the avocado until everything is combined
4
Fold in the chicken, bacon, chives and scallions
5
Season with salt and set aside
6
For the pimento cheese layer: Add the Cheddar, mayonnaise and pimento to a bowl and stir to thoroughly combine
7
Set aside
8
For the ham salad layer: Add the ham, mayonnaise, Dijon mustard, pickles, celery, scallions, onion, jalapeno and some salt and pepper to a bowl
9
Stir to combine and set aside
10
For the ranch frosting: In the bowl of a stand mixer fitted with a paddle attachment, or using an electric hand mixer, mix the cream cheese until the cubes have combined
11
Add the buttermilk, white wine vinegar, garlic and grated onion and stir to combine
12
To assemble: Add desired layers between each bread layer
13
Spread a crumb coat of the ranch frosting to seal the cake, then add another layer of frosting to cover the cake
14
Decorate as desired with various toppings