View cart background image
0
items
Free Shipping Over $49
Get Timely and Delicious Recipe Updates
 

Smorgastarta

Source: © EatingWell Magazine
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: 5   Reviews: 0  
Rate/Review this Recipe
Active Time:  35 Minutes
Total Time:  35 Minutes
  4 servings
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.
RECIPE 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 slices  whole-wheat bread or rye bread, lightly toasted

Tip: Kitchen Tip: To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and run a constant stream of cold water over the eggs until completely cooled.
Smorgastarta Recipe at Cooking.com
DIRECTIONS
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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Egg Salads
Nutrition Facts per Serving
Yield:   4 servings
Calories: 385
Fat. Total: 13g
Protein: 22g
Carbohydrates, Total: 32g
Fat, Saturated: 5g
Fiber: 4g
Cholesterol: 326mg
Sodium: 726mg
% Cal. from Fat: 30%
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You

NEXT: WANNA COOKIE?

NEXT: WANNA COOKIE?

Who doesn't? Get recipes now.