Savoury Sandwich Cake Smorgastorta Recipes

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SMORGASTARTA



Smorgastarta image

Layer Food Network Kitchen's take on the savory Scandinavian sandwich cake, Smorgastarta, for a festive centerpiece recipe for a family gathering.

Provided by Food Network Kitchen

Time 1h

Yield 1 sandwich loaf

Number Of Ingredients 30

Avocado Chicken Club:
1/4 to 1/2 cup buttermilk
Juice of 2 limes
2 avocados
1 rotisserie chicken, shredded
4 slices cooked bacon, chopped
3 tablespoons chopped fresh chives
3 scallions (white and green parts), sliced
Kosher salt
Pimento Cheese:
2 cups grated Cheddar
1/2 cup mayonnaise
3 tablespoons chopped pimento
Ham Salad:
1 pound deli ham, processed in food processor
2 tablespoons Dijon mustard
6 bread and butter pickles, minced
2 stalks celery, minced
2 scallions (white and green parts), minced
1 small red onion, minced
1 pickled jalapeno, seeded and minced
Kosher salt and freshly ground pepper
Ranch Frosting:
3 pounds cubed cream cheese
1/2 to 3/4 cup buttermilk
1 tablespoon white wine vinegar
1 clove garlic, grated on a rasp
1 tablespoon grated onion
1 pain de mie, crusts removed and sliced horizontally into 4 pieces
Toppings: sliced radishes, cucumber flowers, carrot flowers, sliced hard-boiled eggs, tomato flowers, parsley leaves, dill leaves, chives, etc.

Steps:

  • For the avocado chicken layer: Add the buttermilk, lime juice and avocados to a bowl. Mash the avocado until everything is combined. Fold in the chicken, bacon, chives and scallions. Season with salt and set aside.
  • For the pimento cheese layer: Add the Cheddar, mayonnaise and pimento to a bowl and stir to thoroughly combine. Set aside.
  • For the ham salad layer: Add the ham, mayonnaise, Dijon mustard, pickles, celery, scallions, onion, jalapeno and some salt and pepper to a bowl. Stir to combine and set aside.
  • 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. Add the buttermilk, white wine vinegar, garlic and grated onion and stir to combine.
  • To assemble: Add desired layers between each bread layer. Spread a crumb coat of the ranch frosting to seal the cake, then add another layer of frosting to cover the cake. Decorate as desired with various toppings.

HAM & EGG SALAD SMöRGåSTåRTA SWEDISH SANDWICH CAKE



Ham & Egg Salad Smörgåstårta Swedish Sandwich Cake image

Make the best homemade Smorgastarta. Our quick & easy Swedish sandwich cake recipe features fresh salads and a savoury cream cheese icing.

Provided by Andrew Dobson

Categories     Main Course

Time 1h

Number Of Ingredients 23

8 Hard boiled eggs (finely chopped)
2/3 cup Mayonnaise
2 Scallions (finely chopped)
1 tbsp Dijon mustard
1 tsp Lemon juice
1/2 tsp Paprika
170 g Black Forest Ham (finely chopped)
1 cup Dill pickles (finely chopped)
2 tsp Pickle juice (from the jar)
1/2 cup Mayonnaise
1/2 cup Cream cheese
1/2 tsp White sugar
20 slices Bread
1 1/2 cups Cream cheese
1 1/4 cups Sour cream
1/2 cup Mayonnaise
3 tbsp Dill (chopped)
2 tbsp Chives (chopped)
1/2 cup Cucumbers (thinly sliced)
1/4 cup Radishes (thinly sliced)
1/2 Lemon (thinly sliced)
1 cup Cherry tomatoes (quartered)
2 tbsp Capers

Steps:

  • Prepare Egg Salad: In a mixing bowl add chopped hard boiled egg, mayonnaise, scallions, mustard and lemon juice. With a wooden spoon mix ingredients until fulled combined. Keep cold in the fridge until ready to assemble the sandwich cake.
  • Prepare German Ham Salad: In a mixing bowl add chopped ham, mayonnaise, pickles, cream cheese and sugar. With a wooden spoon mix ingredients until fulled combined. Keep cold in the fridge until ready to assemble the sandwich cake.
  • Prepare Smörgåstårta "Frosting": In a mixing bowl use a wooden spoon to combine cream cheese, sour cream and mayonnaise and dill. Keep cold in the fridge until ready to assemble the sandwich cake.
  • Slice bread loves horizontally to assemble an easy rectangular layered sandwich cake. Cut off the bread crusts and use them to make homemade bread crumbs (we're a no waste kitchen).
  • Place the first slice of whole wheat bread on a rectangular serving platter. Spread some of the Smörgåstårta Frosting all over the bread slice.
  • Top icing layer with egg salad mixture and spread evenly.
  • Add a layer of rye bread and gently press onto egg salad. Top with more Smörgåstårta icing and top with German ham salad.
  • Continue alternating whole wheat bread slices and rye bread slices with the two creamy cold salads.
  • Once you've added the last bread slice to the top of the sandwich cake, smear with creamy frosting.
  • Surround the rim of the cake with quartered cherry tomatoes. Decorate the interior space with thinly sliced lemons, cucumber and radish.
  • Use a palette knife to smear the remaining icing on the sides of the cake. Lightly pat finely chopped chives to the sides of the cake. The fresh herbs should stick to the icing.
  • Store Smörgåstårta in the fridge until ready to serve. Plate as you would a traditional dessert cake.

Nutrition Facts : Calories 429 kcal, Carbohydrate 20.6 g, Protein 11.7 g, Fat 34.2 g, SaturatedFat 14.7 g, Cholesterol 179 mg, Sodium 904 mg, Fiber 1.3 g, Sugar 4.1 g, ServingSize 1 serving

AMY'S SAVORY SANDWICH CAKE (SMORGASTARTA)



Amy's Savory Sandwich Cake (Smorgastarta) image

Provided by Ann

Number Of Ingredients 12

Bread, baked in a springform pan (I used my White Whole Wheat Bread - recipe here)
Your favorite sandwich fillings (I used my Delightfully Dilly Egg Salad - recipe here and my Asparagus Salmon Salad - recipe here)
Cucumbers and/or sweet onions, sliced
Asparagus spears
8 oz. light cream cheese
8 oz. nonfat Greek yogurt
1/4 teaspoon garlic power
1/4 teaspoon Italian seasoning
Carrot "flowers"
Fresh basil leaves
Snipped chives
Other vegies, edible flowers or herbs as desired

Steps:

  • Mix up your bread and bake it in a round springform pan (or two). When it is done, let the bread cool, then slice horizontally to make 3 "layers". Slice off the rounded top and use it for another purpose.
  • Mix up the sandwich fillings and slice the cucumbers (and/or onions) and set aside.
  • Prepare a large bowl of ice water. Steam the asparagus spears until crisp tender and brilliant green in color (poke with a knife to test tenderness), then immediately plunge the asparagus into the ice water to stop the cooking.
  • Prepare the carrot flowers by cutting ridges into a carrot, then rounding the edges with a knife and deepen the ridges with a large wooden skewer. Cut into slices to make flowers. (Google "how to make a carrot flower" for a tutorial.)
  • Mix up the "frosting" by blending together the cream cheese, Greek yogurt and seasonings with a mixer on high until the mixture is smooth and fluffy.
  • Turn the bread layers upside down and set aside the bottom layer of bread (the one that was on the bottom as it baked). Set one "layer" of bread on the serving platter and spread with the first sandwich filling, top with cucumber and/or onion slices, then add the next layer and spread with the second sandwich filling. Again, top with cucumber and/or onion slices, then set the reserved top layer on, with the cut side down so the flat baked side is on top.
  • Using a butter knife, spread the whole "cake" with the cream cheese mixture and smooth it out, then stick asparagus spears on the sides of the cake, cutting off the bottoms to make the spears just the right height for the cake. Decorate the top of the cake with carrot flowers and basil leaves and sprinkle with chives.

Nutrition Facts : ServingSize depends ...

SMöRGåSTåRTA RECIPE (SAVORY SWEDISH SANDWICH CAKE)



Smörgåstårta Recipe (Savory Swedish Sandwich Cake) image

Smörgåstårta Recipe

Provided by Carolyn Gratzer Cope

Categories     Sandwiches

Time 45m

Number Of Ingredients 15

4 ounces smoked salmon, finely chopped
1/4 cup mayonnaise
1/3 cup whipped cream cheese, at room temperature
1 1/2 teaspoons minced fresh dill (or 1/2 teaspoon dill weed)
1 teaspoon grated fresh horseradish or prepared horseradish sauce
2 hard-boiled eggs, shelled and finely chopped
Freshly ground black pepper, to taste
1 pound cooked shrimp, shelled and finely chopped
1 1/2 teaspoons minced fresh dill (or 1/2 teaspoon dill weed)
1/3 cup mayonnaise
2 Tablespoons whipped cream cheese, at room temperature
Freshly ground black pepper, to taste
8 slices firm white bread, crusts removed, and 3 of the slices cut in half crosswise
1 cup whipped cream cheese, at room temperature
1/4 cup minced fresh parsley leaves

Steps:

  • To make the salmon filling, combine the salmon, mayonnaise, cream cheese, dill, horseradish, eggs, and pepper in a medium bowl and stir to combine well.
  • To make the shrimp filling, combine the shrimp, dill, mayonnaise, cream cheese, and pepper in a medium bowl and stir to combine well.
  • To assemble the Smörgåstårta, lay 1 1/2 bread slices on a cutting board to form a long rectangle. Top with half the salmon or herring filling. Layer another 1 1/2 bread slices on top, and top with half the shrimp filling. Repeat with the remaining bread and fillings, ending with a layer of bread. You will have half a slice of bread left over. Press gently on the sandwich from the top and sides to compress the layers a bit.
  • To "frost" the Smörgåstårta, spread the top and sides with a thin layer of cream cheese. (Stir in up to a couple of tablespoons of milk or cream if the cream cheese is too thick, since texture varies by brand.) Sprinkle with the chopped parsley, cut into slices, and serve. Can be refrigerated for up to a day, either before or after frosting.

Nutrition Facts : Calories 410 calories, Carbohydrate 19.2 grams carbohydrates, Fat 32.4 grams fat, Fiber 1.1 grams fiber, Protein 11 grams protein

SMORGASTARTA (SWEDISH SANDWICH CAKE)



Smorgastarta (Swedish Sandwich Cake) image

The perfect centerpiece for a spring celebration or picnic!Yield: 1 (7-8 inch) round cake

Provided by Sarah | Curious Cuisiniere

Categories     Lunch

Time 2h

Number Of Ingredients 17

1 round loaf of bread,* (2 lb)
1 lb cream cheese
½ c sour cream (or plain non-fat yogurt)
1 tsp ground white pepper
1 tsp garlic powder
½ tsp salt
5 oz smoked salmon
5 large radishes, (sliced)
3 hard boiled eggs, (peeled and sliced)
1 seedless cucumber, (sliced)
Artisan/baby lettuce
Fresh parsley or other herbs
Diced red onion
Cherry tomatoes
Cucumbers
Radishes
Capers

Steps:

  • Cut the edges from your round loaf to give you 2 inch high sides. Carefully remove the bottom crust and level the top. Slice the round into three even layers. Set the three bread layers aside.
  • Make the Cream Cheese "Frosting" by beating together the cream cheese, sour cream, pepper, garlic, and salt using an electric hand mixer. The mixture should be soft and spreadable. Set the "frosting" aside.

SAVOURY SANDWICH CAKE-SMORGASTORTA



Savoury Sandwich Cake-Smorgastorta image

Nicola brought this along for Boxing Day lunch. It looked soooo good and tasted the same! I have done some research on this, and apparently you can use heaps of different fillings, but I must admit that, for me, this one is just right! (if you google "images" and smorgastorta you can get some other ideas!) One of the good things about it is that you make most of it the day before! this is great for a "ladies luncheon" should serve about 12, or a family of five, or 3 teenage boys.

Provided by mummamills

Categories     Lunch/Snacks

Time 40m

Yield 12 serving(s)

Number Of Ingredients 14

27 slices bread, crusts removed
300 ml egg based mayonnaise
200 ml whipping cream
420 g salmon or 420 g tuna
chopped dill, to taste
1/2 cup finely chopped spring onion
1 pinch cayenne pepper
squeeze lemon juice
500 g peeled prawns
4 -6 hardboiled egg
cherry tomatoes
sliced cucumber
lemon wedge
smoked salmon

Steps:

  • whip the cream until stiff, then fold thru the mayonnaise. (I used my whisk for both).
  • set aside 1/3 of this mixture.
  • Drain your fish and pick out all the bones etc.
  • Combine with the 2/3 cream mix, adding your onions and dill, cayenne and lemon juice. salt and pepper optional.
  • On a sturdy platter, (or a biscuit tray covered in baking paper) lay out 9 slices of crustless bread. If you slices are realy big, use 6 slices, and 3 X 1/2 slices, laying them out to form the base of the "cake".
  • spread half the mixture over the bread.
  • top with 9 more slices.
  • cover evenly with the rest of your mixture and top with the last 9 slices of bread.
  • Press it down with your hand to get an even top.
  • Using the saved 1/3 of the cream mixture, spread over the top and sides of the cake.
  • refrigerate overnight.
  • garnish!
  • there are no rules to garnishing, a row of egg slices, then some chopped cherry tomaoes, then a band of fresh chopped parsley. You can slice the smoked salmon and do a criss-cross design. Use the cucumber around the sides of the cake. Slice thinly and press against the sides.

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