An international selection of vegetarian sandwich spreads take on a Nordic flair in this delightful smörgåstårta co-created by home chef and cookbook editor extraordinaire Margrit Meinel Diehl and Kari Diehl.
- For the artichoke spread:
- 1 14-ounce can artichokes, coarsely chopped
- 1 cup freshly grated Parmigiano Reggiano (about 2 ounces good Italian parmesan)
- 1/2 cup mayonnaise
- 1 large garlic clove, mashed
- .
- For the Hungarian liptauer spread:
- 1 cup Quark or cottage cheese
- 2/3 cup softened cream cheese
- 1/4 cup unsalted butter, room temperature
- 3 tsp. sweet Hungarian paprika
- 3/4 tsp. dry mustard
- 1 tsp. caraway seeds
- 2 Tbsp. finely minced onion
- 2 Tbsp. coarsely chopped capers
- .
- For the spinach spread:
- 1 10-ounce package frozen chopped spinach
- 1/2 cup softened cream cheese
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/2 tsp. ground sage
- .
- For the smörgåstårta “frosting”:
- 1 cup softened cream cheese
- 1/2 cup mayonnaise
- 1/2 cup crème fraiche or sour cream
- .
- 16 slices sandwich-style French or white bread (the bread needs to be fairly firm, with some texture to it.)
- Cucumber slices, sweet pepper slices, quartered cherry tomatoes, sliced olives, capers, and summer savory for garnish
The day before serving (if possible, since this intensifies the flavors):
Make your three vegetable spreads.
For the artichoke spread: Fold together the chopped artichokes, grated parmesan, mayonnaise, and mashed garlic.
For the Hungarian liptauer spread: In a food processor, combine together the Quark / cottage cheese, softened cream cheese, and butter. When blended to spread consistency, pulse in the paprika, mustard, and caraway seeds (Note: if the spread seems too thin, add additional cream cheese in 1/4-cup increments until it reaches a spreadable consistency). Using a spatula, fold the minced onion and chopped capers into the spread.
For the spinach spread: Cook the spinach according to directions on package; drain well. Combine with softened cream cheese, salt, pepper, and sage.
To construct the smörgåstårta:
Slice the crusts off of the bread. Arrange four slices in a square pattern on a serving plate; thinly butter this bottom layer. Cover completely with the spinach spread.
Thinly butter the bottoms of four more bread slices, then place on top of the spinach layer. Thinly butter the tops of the slices. Cover completely with the Hungarian liptauer spread.
Thinly butter the bottoms of four more bread slices, then place on top of the liptauer spread. Thinly butter the tops of the slices. Cover completely with the artichoke spread. Thinly butter the bottoms of the final four slices and place on top of the artichoke layer.
If possible, cover the smörgåstårta with plastic wrap and refrigerate overnight. If not possible, refrigerate for at least three hours to allow the flavors to blend (it will still taste fabulous!).
One hour before serving, whisk together the cream cheese, mayonnaise, and crème fraiche / sour cream. Frost the top and sides of the smörgåstårta. Then, use your creativity to arrange vegetable slices, olives, capers, and fresh herbs into a striking pattern (one of the hallmarks of the smörgåstårta, as well as of Scandinavian food in general, is that it should be as bright and attractive to the eye as to the taste!).
Yield: serves 20 as part of a smorgasbord table.
