Smorgastarta is a Swedish savory cake made of layers of bread, a variety of fillings, and a creamy icing over the top. The outside garnish often reflects the filling inside the cake.
1 cucumber, thinly slices on a mandolin, save some for garnish
1 tsp dill, chopped
pinch lemon zest
1 carrot, 1/2 thinly slice on a mandolin, lengthwise and 1/2 saved for garnish
Garnishments:
10-12 chive pieces random cut into 1-2 inch pieces
dill sprigs
carrot, zested and sliced very thin on a mandolin
green olive slices
cucumber slices
DIRECTIONS
In the food processor mix the cream cheese, sour cream, salt, and pepper until smooth.
Put 3/4 of the mixture in a bowl and set aside.
Add the roasted red pepper pieces to the food processor with remaining 1/4 of the cream cheese mixture. Puree until smooth.
On a serving plate place 1 1/2 slices of bread and center on the plate. Spread with 1/4 of the roasted red pepper spread, taking care to not let it run down the sides.
Shingle slices of avocado (make 2 layers), slightly overlapping covering the top of the bread. Sprinkle with green olive slices and green onion.
Spread one side of another slice and a half of bread with another 1/4 of the red pepper spread and lay, red pepper spread side down, over the green onions.
Now spread the top with another 1/4 of the red pepper spread.
Shingle slices of cucumber (make 2 layers), slightly overlapping covering the top of the bread. Sprinkle with chopped dill and lemon zest. Layer with shaved carrot.
Spread one side of another slice and a half of bread with another 1/4 red pepper spread and lay, red pepper spread side down over the carrot.
Press down slightly with your hands to pack it all in. If anything runs out the sides clean it up with a paper towel.
Use the white cream cheese/sour cream mixture that you set aside to ice the cake keeping the sides smooth.
Decorate with all the garnishments in a summer-outdoor motif or vegetable polka dots.
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