(Savory Sandwich Torte)

　　A variety of fillings can be used in this savory sandwich torte, often served on special occasions in Sweden.

　　

Ingredients

Makes 10 to 12 Servings

　　

For egg salad filling

8 hard-boiled large eggs, chopped fine

　　2/3 cup mayonnaise

　　2 scallions (white and pale green parts only), chopped fine

　　1 teaspoon drained capers, chopped

　　

For smoked salmon filling

10 ounces smoked salmon, chopped fine

　　1 1/2 cups crème fraîche

　　1 teaspoon fresh lemon juice

　　

For cream cheese filling

3/4 cup whipped cream cheese

　　1/2 stick (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 sandwich bread (from two 1-pound loaves)

　　

For herb topping

1/3 cup finely chopped fresh parsley leaves

　　1/3 cup finely chopped fresh dill sprigs

　　1/3 cup finely chopped fresh chives

　　

Make fillings:

Step 1

In 3 separate bowls combine all ingredients for each filling, stirring each together until combined well. Season each filling with salt and pepper.

　　

Step 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.

　　

Step 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.

　　

Step 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.

　　

Step 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.

　　

Step 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.

　　

Make topping:

Step 7

In a bowl stir together herbs until combined well.

　　

Step 8

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

　　

Step 9

Serve torte cut into small pieces.