Smorgastrata

Ingredients

For egg salad filling

• 8 large hard-boiled eggs, chopped fine
• 2/3 cup mayonnaise
• 2 scallions, chopped fine (white and pale green parts only)
• 1 teaspoon drained caper, chopped

For smoked salmon filling

• 10 ounces smoked salmon, chopped fine
• 1 1/2 cups creme fraiche
• 1 teaspoon fresh lemon juice

For cream cheese filling

• 3/4 cup whipped cream cheese
• 1/4 cup unsalted butter, softened
• 3 tablespoons mixed finely chopped fresh herbs (such as parsley, dill, and chives)
• 40 slices very thin firm white bread (from two 1-pound loaves)

For herb topping

• 1/3 cup finely chopped fresh parsley leaves
• 1/3 cup finely chopped fresh dill sprig
• 1/3 cup finely chopped fresh chives

Directions

1. 1

   Make each filling individually, stirring ingredients together until combined well. Season each filling with salt and pepper. You should have three separate bowls of filling; one egg, one cream cheese, one herb, and one bowl for the topping.

2. 2

   Stack 4 bread slices together and with a serrated knife trim crusts from bread. Stack and trim remaining 36 bread slices in same manner.

3. 3

   On a baking sheet lined with parchment paper or wax paper arrange 8 bread slices side by side in 2 rows of 4 slices each to form a rectangle. Top rectangle with half of egg salad filling, spreading evenly, and cover with 8 more bread slices in same manner, pressing gently on top and sides to form an even layer.

4. 4

   Top second layer of bread with half of salmon filling, spreading evenly, and cover with 8 bread slices in same manner to form an even layer.

5. 5

   Top third layer of bread with all of cream cheese filling, spreading evenly, and cover with 8 bread slices in same manner to form an even layer.

6. 6

   Make layers with remaining salmon filling, remaining 8 bread slices, and remaining egg salad filling in same manner, ending with egg salad. Chill torte, covered with plastic wrap, at least 12 hours and up to 2 days.

7. 7

   Make topping:.

8. 8

   In a bowl stir together herbs until combined well.

9. 9

   Trim sides of torte and sprinkle topping over egg salad layer.

10. 10

    Serve torte cut into small pieces. Makes 20 half-sandwiches or 40 bite-size quarters.