Finally some time to update the blog and since it is Wednesday, what better than with a recipe! We, or rather I since O is busy working, are having a great time in Brussels despite my cold (and subsequently the friends now have my cold…) and I have lots of stories and photos to share, but first that recipe:
On Saturday we celebrated Valentine’s Day by having a yummy three-course meal at home with our friends – a Greek (Y), a Spaniard (O), a French (S), an Irish (MT) and two Swedes (J + myself). The dinner was a joint effort and the team-building reached new levels when the tiny work spaces in the kitchen forced us to prepare the cake “in the air”, i.e one person holding the bowl with the cake batter, another one holding the cake tin while a third was scooping…*
When we were discussing the menu O surprised me by suggesting that I make a smörgåstårta as a starter – mostly because I didn’t think that he remembered the Swedish word! During our 2,5 weeks in Sweden he called me “Miss Potatis” since I love potatoes but I thought that he had chosen the most simple Swedish word to learn, so I suggested he try with “smörgåstårta” instead / a bit more complicated 😀 Our friends thought that a sandwich cake sounded interesting so for the first time ever I tried to make one – and it was quite a success!
Smörgåstårta or Sandwich cake
– white toast bread
– 2 handfuls of boiled shrimp
– smoked salmon
– 2 deci-litres mayonnaise
– 2 deci-litres sour cream
– 3 chopped hard-boiled eggs
– red and black caviar (fish eggs)
Cut most of the shrimp and smoked salmon in small pieces but save some for decoration. Mix sour cream and mayonnaise together – proportions about fifty-fifty (this is not an extremely healthy recipe!) and add the chopped eggs, shrimp, salmon and dill. Squeeze some lemon juice over and stir.
Cut the crusts off the bread slices (I forgot to do this!). Put 4 slices of bread on a big platter and spread a thick layer of the creamy mixture. Add a layer of sliced bread, and mix in some scoops of red caviar in the mixture before spreading it on the bread. Repeat so that you have three layers of bread and mix. Put in the fridge for 1-2 hours.
Before serving, add some shrimps, slices of salmon and lemon + small spoonfuls of red and black caviar. Serve as a starter or part of a buffet (smörgåsbord).
*) Reminded me of that classical joke about how many of x-nationality does it take to change a light bulb 😉