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. Source: EatingWell Magazine, March/April 2007

EatingWell Test Kitchen
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Ingredients

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.

  • 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.

Tips

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.

Nutrition Facts

358 calories; 15.7 g total fat; 5.3 g saturated fat; 295 mg cholesterol; 735 mg sodium. 265 mg potassium; 32.2 g carbohydrates; 3.6 g fiber; 1 g sugar; 22.4 g protein; 625 IU vitamin a iu; 4 mg vitamin c; 87 mcg folate; 91 mg calcium; 3 mg iron; 43 mg magnesium;