SMORGASTARTA
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
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
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
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)
Provided by Ann
Number Of Ingredients 12
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
Provided by Carolyn Gratzer Cope
Categories Sandwiches
Time 45m
Number Of Ingredients 15
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)
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
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
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
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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- Spread the savoury frosting over the top of the cake and the sides of the cake with a cake spatula, making sure that everything is evenly covered and smooth.Note: you may have some leftover frosting. If so, it can be kept in the fridge for up to a week and used for sandwiches.
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- Cut the edges of the loaf to make it as round as possible, then slice it in the middle to make 2 layers (or 3 if you like).
- To make the frosting, beat all ingredients together using a hand mixer. If you're not happy with the consistency of the frosting and it's difficult to spread, add 2 tbsp of sour cream.
- To assemble the sandwich cake, lightly spread the cream cheese frosting on the first layer of bread.
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- Cut the crusts off of the sliced white bread. Please note that you can use the crust to make croutons or breadcrumbs.
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