Smorgastarta

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Smorgastarta

Smorgastarta

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.

Serves 4

Prep Time 35 min

Total Time 35 min.

Ingredients

  • 2/3 cup reduced-fat sour cream
  • 1 teaspoon finely grated lemon zest
  • 2 teaspoons lemon juice
  • 6 large hard-boiled eggs, (see Kitchen Tip), finely chopped
  • 1/4 cup chopped fresh dill
  • 1 tablespoon finely chopped red onion
  • 2 teaspoons finely chopped rinsed capers, (optional)
  • 4 ounces smoked trout, skin removed, shredded
  • 1/3 cup finely chopped celery
  • 2 teaspoons finely chopped parsley
  • 1/2 teaspoon caraway seeds, (optional)
  • Pinch of freshly ground pepper
  • 12 thin slice whole-wheat bread, or rye bread, lightly toasted

Cooking Directions

Step 1

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.

Step 2

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

Step 3

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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