Ingaborg’s Smorgastarta
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  1. 1 Round or Pullman Loaf of Bread (unsliced) - Dark or White
  2. Filling, Frosting and Garnish ingredients...
  3. 10 oz cream cheese, softened
  4. 1-1/4 cups sour cream
  5. 1 tsp. Salt
  6. 14 oz local smoked trout
  7. 1 egg, hard boiled - sliced for garnish
  8. Baby shrimp, cooked, peeled and chilled to garnish
  9. 4 inch cucumber, sliced
  10. 4 radishes, sliced, to garnish
  11. Chopped parsley, to garnish
  12. Butter, softened
  1. Mix cream cheese and sour cream ... Season with salt. Divide the mixture in to 2 portions ...
  2. 1/2 for the Frosting - set aside
  3. 1/2 for the filling - stir in the smoked trout
  1. Cut the crusts off the bread loaf and slice into 3 horizontal layers. Put the 1st layer on a decorative platter or cake stand. Spread with the trout filling and cover with cucumber slices. Press the next layer down and spread butter, mustard hard boiled egg slices and sliced radishes. Press the top layer down and spread or “Frost” the top and sides with the cream cheese and sour cream mixture. Have fun garnishing with the baby shrimp, slices cucumber, radishes, eggs, and parsley ... Enjoy !
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