Smorgastrata

Name: Smorgastrata
Ingredients: For egg salad filling; 8 large hard-boiled eggs, chopped fine; 2/3 cup mayonnaise; 2 scallions, chopped fine (white and pale green parts only); 1 teaspoon drained capers, chopped; For smoked salmon filling; 10 ounces smoked salmon, chopped fine; 1 1/2 cups creme fraiche; 1 teaspoon fresh lemon juice; For cream cheese filling; 3/4 cup whipped cream cheese; 1/4 cup unsalted butter, softened; 3 tablespoons mixed finely chopped fresh herbs (such as parsley, dill, and chives); 40 slices very thin firm white bread (from two 1-pound loaves); For herb topping; 1/3 cup finely chopped fresh parsley leaves; 1/3 cup finely chopped fresh dill sprig; 1/3 cup finely chopped fresh chives

18 ingredients

10 steps

Ingredients

For egg salad filling
8 large hard-boiled eggs, chopped fine
2/3 cup mayonnaise
2 scallions, chopped fine (white and pale green parts only)
1 teaspoon drained capers, chopped
For smoked salmon filling
10 ounces smoked salmon, chopped fine
1 1/2 cups creme fraiche
1 teaspoon fresh lemon juice
For cream cheese filling
3/4 cup whipped cream cheese
1/4 cup unsalted butter, softened
3 tablespoons mixed finely chopped fresh herbs (such as parsley, dill, and chives)
40 slices very thin firm white bread (from two 1-pound loaves)
For herb topping
1/3 cup finely chopped fresh parsley leaves
1/3 cup finely chopped fresh dill sprig
1/3 cup finely chopped fresh chives

Directions

1

Make each filling individually, stirring ingredients together until combined well. Season each filling with salt and pepper. You should have three separate bowls of filling; one egg, one cream cheese, one herb, and one bowl for the topping.
2

Stack 4 bread slices together and with a serrated knife trim crusts from bread. Stack and trim remaining 36 bread slices in same manner.
3

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.
4

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.
5

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.
6

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.
7

Make topping:
8

In a bowl stir together herbs until combined well.
9

Trim sides of torte and sprinkle topping over egg salad layer.
10

Serve torte cut into small pieces. Makes 20 half-sandwiches or 40 bite-size quarters.