Smorgastarta (Swedish Sandwich Torte)

Ready in 1h

Don’t let the name intimidate you. This delicious take on the Swedish "savory sandwich torte" is sure to please family and guests alike. We’ve transformed this traditional smoked-fish dish into a light layered sandwich that captures the essence of Scandinavia. Make it a meal: Serve with a beet salad or steamed red potatoes.


2/3 cups reduced-fat sour cream
1 teaspoon finely grated lemon zest
2 teaspoon Lemon Juice
6 large hard-boiled eggs; finely chopped
6 large hard-boiled eggs; finely chopped
1 tablespoon finely chopped red onion
2 teaspoon finely chopped rinsed capers (optional)
1/2 teaspoon caraway seeds (optional)
pinch Freshly ground pepper
12 thin slices whole-wheat bread or rye bread, lightl
4 ounces smoked trout; skin removed, shredded
1/3 cup finely chopped celery

Original recipe makes 4 Servings



Mix sour cream, lemon zest and juice in a medium bowl. Combine eggs, dill, onion and capers (if using) in another medium bowl. Stir in half of the sour cream mixture.

Add trout, celery, parsley, caraway seeds (if using) and pepper to the remaining sour cream mixture.

To assemble sandwiches: Divide the egg mixture among 4 slices of bread. Top with bread, then spread with the trout mixture. Top with the remaining bread. Cut each sandwich in half and serve.

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Calories Per Serving: 953 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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