Delicious Smorgastarta with Smoked Salmon Shrimp and Egg
- 450g/1 package of Crispy Croutons (or substitute with 4 slices of Crusty Bread, preferably a day-old bread)
- 250g/8.8 oz Smoked Salmon
- 225g/1 cup Peeled and Deveined Shrimp (fresh or frozen, ensure thawed if frozen)
- 120g/2 large Hard-Boiled Eggs
- 120ml/1/2 cup Mayonnaise
- 30g/2 tablespoons Chopped Fresh Dill
- Salt and Pepper, to taste
1. Preheat your oven to 375°F or 190°C.
2. Slice the Swedish farmer's bread, or a bread of your choice, into 2.5-cm or 1-inch thick rounds and place them on a baking sheet. Toast the bread in the oven for 5-7 minutes, or until it turns crispy and golden.
3. While the bread is toasting, peel the eggs and cut them into thin wedges.
4. In a separate bowl, mix 250ml or 1 cup of mayonnaise with chopped fresh dill, salt, and pepper to taste.
5. To assemble the Swedish open-faced sandwich cake, or smörgåstårta, spread a generous amount of the dill mayonnaise on each toasted bread round. Follow with a slice of smoked salmon, a few pieces of peeled and deveined shrimp, and an egg wedge.
6. Repeat the layers until all the ingredients are used, finishing with a toasted bread round on top.
7. Refrigerate the cake for at least 30 minutes to allow the flavors to meld together.
8. Slice the smörgåstårta into wedges and serve chilled.
- Toasting pan
- baking sheet
- sharp knife
- cutting board
- mixing bowl
- spoon
- refrigerator
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