Ethel’s Quick Guide to: The Smörgåstårta

It was Pinterest actually which inspired me to create a smörgåstårta. A Swedish ‘cakewich’ for want of a better word. Traditionally they are seafood based, but chicken works as a fussy-person alternative.

I didn’t follow a recipe, as such, as it’s quite self explanatory. The important thing is to have an idea of what you want it to look like, because running out of decorative ingredients would be the worst, worst thing darling.

For the chicken version:

1 rectangular loaf

2 tubs of cream cheese

1/2 pot of sour cream

5 eggs (boiled)

1 chicken (roasted)

1 avocado 

Mayonnaise 

For the decoration:

Radishes 

Carrots (with tops)

Cucumber

Tomato tops (waste product from another recipe)

Seeds picked from a bag of trail mix

Salt and pepper to taste

Method:

Carefully remove all the crusts from the loaf. I left the crust on the base in the hope it would provide some stability (it didn’t). Slice it into 4 horizontal layers.

Fill each layer-

  • Layer 1: Slice eggs. Put one aside for decoration. Bash the others around a little in a bowl, add mayonnaise and season to taste. Spoon on to bread, spread, add a little cress if you like. Top with next layer.
  • Layer 2: Strip breast meat from chicken (resist popping in ones mouth if one can). Mix with a little mayonnaise. Spoon on to bread. Top with next layer.
  • Layer 3: Mash avocado. Spread on to bread. Top with final layer.

Mix one tub of cream cheese with half the sour cream. Using a spatula coat entire loaf in cream cheese mix.

Decorate as you see fit.

For the seafood version:

I followed the same method but for the layers used crab meat, smoked salmon and mackerel pâté with cucumber respectively. I topped with prawns and some adorable salmon appetisers, and on the sides some finely chopped chives. Use anything you deem appropriate. Not seafood sticks darling. Vile.

 

 

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