Smorgastarta (savory Sandwich Torte)

The dual authorship of Scripture is an important truth to be carefully guarded. On the one hand, God spoke, revealing the truth and preserving the human authors from error, yet without violating their personality. On the other hand, men spoke, using their own faculties freely, yet without distorting the divine message. Their words were truly their own words. But they were (and still are) also God’s words, so that what Scripture says, God says.

John Stott

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy			1	Servings

INGREDIENTS

8		Hard-boiled large eggs
		chopped fine
2/3	c	Mayonnaise
2		Scallions, white and pale
		green parts only
		chopped
		fine
1	t	Drained capers, chopped
10	oz	Smoked salmon, chopped fine
1 1/2	c	CrÃ¨me fraÃ®che
1	t	Fresh lemon juice
3/4	c	Whipped cream cheese
1/2		Stick, 1/4 cup unsalted
		butter softened
3	T	Mixed finely chopped fresh
		herbs such as parsley
		dill and chives
40		Very thin firm white
		sandwich bread from two
		1-pound loaves
1/3	c	Finely chopped fresh parsley
		leaves
1/3	c	Finely chopped fresh dill
		sprigs
1/3	c	Finely chopped fresh chives

INSTRUCTIONS

1998    
A variety of fillings can be used in this savory sandwich torte, often
served on special occasions in Sweden.  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.  Makes 10 to 12 Servings  Gourmet June 1997  Posted
to recipelu-digest by Sandy <[email protected]> on Feb 24,

A Message from our Provider:

“Jesus: the human face of God”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 3416 Calories From Fat: 2653 Total Fat: 300g Cholesterol: 2291.1mg Sodium: 8217.6mg Potassium: 2600.3mg Carbohydrates: 67.2g Fiber: 12.4g Sugar: 17.7g Protein: 126.3g