Smorgastarta

My cooking club theme this month was Scandanavian food, and I decided to make this smorgastarta. Really, I had absolutely no clue what this was going to look or taste like. It was the fresh herbs that drew me in. It was meant to be a layered dish with thin slices of bread and three different fillings: egg salad, herbed cream cheese, and smoked salmon. Since some members of the group are fish averse, I left out the smoked salmon layer and focused instead on the other two.

The egg salad consisted of diced hard boiled eggs, mayonnaise, scallions, salt, and pepper. The herbed cream cheese was made with whipped cream cheese, a few tablespoons of butter, chives, dill, and parsley. I used thinly sliced rye bread, and layered in this order: bread, egg salad, bread, herbed cream cheese, bread, egg salad. I put additional chives, dill, and parsley on top.

The end result was pretty good, similar to finger sandwiches, although you need a fork for this dish. The herbs really do contribute a lot. This isn’t necessarily a recipe I would make on a regular basis, but I am glad I gave it a try.

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