Supé-tårta
10 servings
Ingredients:
6 slices, length cut, large toastbread.
(apprx.36 cm )
Butter, room tempered
Filling:
400g celery
5 apples
300 gram walnuts
3 dl cream
3 dl mayonnaise
juice from 1/4 lemon
Garnish:
2 dl mayonnaise
20 slices of roastbeef
pickled onions
horseradish, roughtly grated
lettuce, finely chopped
Instructions:
Peel, slice and parboil the celery in water,
lightly salted. Let it cool and slice into small dices.
Cut the peeled apples into small dices and chop the
walnuts roughly. Whip the cream and mix with mayonnaise,
celery, apples, walnuts and add lemon, salt and pepper.
Place two slices of buttered white bread as a bottom,
spread half of the apple-mayo-celery-salad.
Add two more slices of bread and the rest of the salad.
Cover with the last slices of bread. Cover the "cake"
with mayonnaise and decorate the sides withe lettuce.
Garnish as on the picture with roastbeef, pickled
onions and finally sprinkle grated horseradish
generously on top. Let the smörgåstårta rest a couple
of hours in the fridge before serving, it only gets better!
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