Active Time: 35 Minutes
Total Time: 35 Minutes
Yield: 4 servings
Don’t let the name intimidate you. This delicious take on the Swedish "savory sandwich torte" is sure to please family and guests alike. We’ve transformed this traditional smoked-fish dish into a light layered sandwich that captures the essence of Scandinavia. Make it a meal: Serve with a beet salad or steamed red potatoes.
| 2/3 cup reduced-fat sour cream |
| 1 teaspoon finely grated lemon zest |
| 2 teaspoons lemon juice |
| 6 large hard-boiled eggs (see Kitchen Tip), finely chopped |
| 1/4 cup chopped fresh dill |
| 1 tablespoon finely chopped red onion |
| 2 teaspoons finely chopped rinsed capers (optional) |
| 4 ounces smoked trout, skin removed, shredded |
| 1/3 cup finely chopped celery |
| 2 teaspoons finely chopped parsley |
| 1/2 teaspoon caraway seeds (optional) |
| Pinch of freshly ground pepper |
| 12 thin slices whole-wheat bread or rye bread, lightly toasted |
Tip: Kitchen Tip: To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and run a constant stream of cold water over the eggs until completely cooled. |
DIRECTIONS
Mix sour cream, lemon zest and juice in a medium bowl. Combine eggs, dill, onion and capers (if using) in another medium bowl. Stir in half of the sour cream mixture.
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Add trout, celery, parsley, caraway seeds (if using) and pepper to the remaining sour cream mixture.
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To assemble sandwiches: Divide the egg mixture among 4 slices of bread. Top with bread, then spread with the trout mixture. Top with the remaining bread. Cut each sandwich in half and serve.
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