“Smorgastarta” (Swedish Savoury Sandwich Gateau)
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| Serves | 10 to 12 slices |
| Prep time | 30 minutes |
| Allergy | Egg, Wheat |
| Meal type | Lunch, Main Dish, Snack |
| Misc | Child Friendly, Gourmet, Pre-preparable, Serve Cold |
| Occasion | Birthday Party, Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving, Valentines day |
| Region | Swedish |
| By author | Karen Burns-Booth |
My version of the famous Swedish Savoury Sandwich Cake, Smorgastarta, made with Branston Pickle for National Sandwich Day! Decorate this sandwich cake as you wish, but I find that the "tomato roses" add an air of elegance to the sliced egg, cucumber and chopped chives.
Ingredients
- 1 oval un-sliced loaf of bread
- 4 hard boiled eggs, thinly sliced (keep 2 back for decoration)
- 100g smoked thinly sliced ham
- 100g grated mature Cheddar cheese
- 1 x jar original Branston Pickle
- 3 x 225g herb and garlic cream cheese
- 1/2 cucumber, thinly sliced
- 4 tomatoes, the skin peeled off (keep the flesh for other recipes or cooking)
- chopped chives
Note
My version of the famous Swedish Savoury Sandwich Cake, Smorgastarta, made with Branston Pickle for National Sandwich Day! Decorate this sandwich cake as you wish, but I find that the "tomato roses" add an air of elegance to the sliced egg, cucumber and chopped chives.
Directions
| Step 1 | Slice the loaf horizontally, and spread all the cut sides with 1 to 1 1/2 packs of the cream cheese. |
| Step 2 | Start to add your ingredients, as shown in the photos - sliced eggs first, then some ham and Branston pickle with cheese and Branston pickle for the last layer. |
| Step 3 | Replace each slice of bread as you add the filling layers and when you have filled the cake, press down gently to seal all the layers together. |
| Step 4 | Using a butter knife, swirl the remaining cream cheese over the top and the sides of the cake, as shown in the photos, and then decorate it as shown, scattering the herbs and a little extra grated cheese over the top and sides. |
| Step 5 | To make the tomato roses; peel the tomatoes thinly and cut each long piece of skin in half - then curl the skin into a little rose shape, as shown in the photos. To make the cucumber flowers, just cut the cucumber thinly and make a cut half way through the slice, then curl it around into a cone shape. |
| Step 6 | Store in the fridge until you need to serve it, and cut each slice into a wedge with a sharp bread knife, as you would a normal sweet cake – serve with plenty of napkins and a side salad. |
| Step 7 | To transport to the picnic; place it in a large cake tin and take a bread board and a sharp bread knife with you. |
