Wednesday, June 10, 2015

Mini-Smorgastarta for Boat Club


I made a big Smorgastarta a couple of years ago for a Tapas Night, and since we still don't have A/C downstairs I'm not baking or cooking anything on the stove, yet.

Well, a little exception here, I did hard cook some eggs for this recipe.  But since they really only took about 10 minutes, I can't feel too bad.

I wanted to make something fun for Boat Club this month, since it's the last one before fall.

I decided to make some individual Smorgastarta, which are just basically a sandwich cake, but a fun one.

I had a couple of Hoagie Rolls in the freezer and I sliced them into thin slices, then layered egg salad and smoked salmon spread in-between the layers.   I also made up a few with egg salad and ham salad layers.


Let me show the fun I had...











I usually have fun in the kitchen when I'm creating, just not so much fun when it comes time to clean up, but I'm getting better at cleaning as I go.

To start with, cut the crust off of the bread.  And umm, it helps a lot if the bread is still frozen at this point, it was really hard to get the crust off the one thawed loaf.
Then slice it into thin slices.  And again, the frozen loaf worked out a lot better this time round.  I used my new Miracle Blade slicer for this.  I just bought the set, and the slicer and the paring knife are worth it in my book, both are super sharp.   Just had to say that.

I used the ham salad spread recipe I made in January, with one exception, I used some thin sliced luncheon ham for the spread.  And it worked out quite well.   I didn't have any scallions, but I did find one lonesome looking leek in the veggie drawer, so it was pressed into service.   Leeks do tend to last a lot longer than scallions or green onions and make an admirable substitute when you want a little oniony flavour but you don't want it to hijack your dish.
 I think I'm officially in love.

With my food processor.

I placed a few slices of ham in here and let the food processor have its way with the meat.
 Added a little cream cheese, mustard, and mayo along with some of the chopped leek.
 Mooshed up the hard cooked eggs, and added some mayo and mustard to them.
 The leeks just as I was chopping them up.
 Deviled Ham Salad all ready to go.


 From the left, Egg Salad, Smoked Salmon mixed in with some cream cheese and mayo, and the Deviled Ham Spread.   In the front Leek cut up and ready to decorate.






 
Spread some egg salad on one slice, top it with another slice of bread which has been spread with either the ham salad or the smoked salmon spread.


 Assembly line...

Continue until all the slices are done or you've run out of one of the spreads.










Place into a covered container and put into the fridge for a couple of hours.

This gives the sandwiches a chance to rest and recuperate and also means you get to clean up the kitchen.

After they've rested, you need to 'frost' and decorate them.  
I used equal amounts of a good  mayonnaise, in my case Duke's Mayonnaise, Creme Fraiche and Sour Cream.  Mix it together and then spread the 'frosting' along the sides and top of the sandwich.  Don't worry about it looking pristine or even really pretty.   You will be decorating them a little.
I used a spoon to spread the 'frosting' along the sides and then spread a little on top, placed them on the serving platter and then I had fun.   And forgot to take pictures of the just 'frosted' sandwiches.   whoops.

 I then had fun decorating.   
You can do whatever your heart desires or in my case what I could find in the fridge.
I really need to go shopping, soon.
I used some of the leek I'd minced up, some of the  hard cooked eggs, some parsley out of the garden along with some ham slices and the last of my jar of fire-roasted peppers.
 And there you have it.

Mini Smorgastarta, and this won't be the last time I make them.  It's just too much fun bringing them to the party. 




Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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