Sunday, October 28, 2012

Smörgåstårta aka Swedish Sandwich Cake



Over the summer, I found an amazing book while thrift shopping in Galveston. The recipe I was dying to try was the Party Sandwich Loaf. I stuck pretty closely to the original recipe in the book. On Pinterest, I spotted another version of this cake that is much more "Swedish" which is filled with smoked salmon and smoked herring mousse. It looks incredible, topped with smoked Salmon and shrimp...definitely a wower if you are wanting something more refined. My recipe sure impressed everyone who tried it....now that I know how to put it together, I am definitely open to doing some creative fillings and other sandwich toppings. 

Foodarama Party Book copyright 1959


Party Sandwich Loaf Recipe

1 small round loaf white bread (I used sourdough)
Softened butter or margarine
Ham and Celery Filling
Curried Egg filling
2 tomatoes, thinly sliced
Avocado filling
Cream cheese (I used 2 packages)
Light cream (I used a 16 oz sour cream)
Sliced stuffed olives
Sprigs of parsley
Other vegetables to garnish

Ham and celery filling: Combine 1 cup ground cooked ham, 1/2 cup finely chopped celery and enough mayonaise to moisten

Curried egg filling: Combine 4 finely chopped hard-cooked eggs, 1/2 tsp. curry powder and enough mayonaise to moisten. (I used a lot more than 1/2 tsp. and it was soo good)

Avocado filling: Mash 2 fully ripe avocados; add 2 Tbsp. highly seasoned French Dressing. Stir until well blended. (Not sure what 'highly seasoned French Dressing means so I just bought the one that said sweet and tangy)

Cut bread loaf, crosswise into four thick slices. Spread each slice with butter. Spread bottom slice with Ham and Celery Filling. Top with second bread slice; spread with Curried Egg Filling. Top with slices of tomato and third bread slice. Spread with Avocado filling; top with remaining bread slice. Mash cream cheese; stir in enough cream so cheese will spread easily; beat until smooth. Spread on top and sides of loaf. Garnish with olive slices and parsley. Cut into wedges and serve. Makes about 12 servings.

I mixed up a little extra cream cheese and sour cream than necessary, and I also had some of the ham filling left over so I threw it all together and it was a delicious veggie dip for the extra carrots and radishes I used for garnish.

Veggies I used on top:
Thinly sliced lemon
Radish
Parsley
Olives (I didn't use black but they would've been good too!)
Cherry (or grape) tomatoes
Carrots (using my apple corer, I cut rings)
Cucumber

I was afraid the bread would get soggy, but it stayed dry...it was a big hit at the fall fest party I went to Saturday night!!




2 comments:

Nicole K/GothamGal said...

This looks really amazing. I definitely like the idea of this, and I want to make it. Will be thinking of other fillings as well.
I really think it's great that you posted this, I love older cook books for this sort of thing!

sugarswings said...

wow it looks great! how did it all taste together!??