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Helenes Smörgåstårtas: Tårta with tuna and eggs

Smörgåstårta, click for larger image.

Tårta with tuna and eggs 
7-8 servings

   4 pieces of thin round breads 
   soft butter
   Filling 1:
   swedish smoked caviar 
   (Kalles, finegrained or similar)
   + 1dl doublepcream (whipcream)
   Filling 2:
   1½ tube anchovies-
   Filling 3:
   1 tin tuna in water
   1 dl mayonnaise
   ½ dl sourcream
   7-8 hardboiled eggs
   7-8 sm&all tomatoehalves
   1 dl mayonnaise mixed with ½ dl sourcream
   2 dl finely chopped (cut) parsley
1. Butter the breads.
2. Whip the cream and mix with the caviar. 
3. Pour the water off and part the tuna into smaller pieces. 
Mix the tuna with mayonnaise and sourcream.
4. Place one bread on a plate, buttered side up, spread
caviar-cream over it. 
Add another bread on top and spread anchovies-spread. 
Next bread: spread tuna mix on top and add the last bread over
it, buttered side down. 
5. Spread mayonnaise mixed with sourcream over the tårta, then
sprinkle finely chopped parsley over the whole surface. 
6. Cut off a small slice of the eggs, at the end where the 'airbubble'
was, Place the eggs on the tårta. 
7. Use a spoon to make a small hole in the tomatoe halves. Place them
on top of the eggs. (see picture). You might have to use toothpicks but
don't forget to tell your guests about them, since they are hidden. 
Make dots of mayonnaise on the "mushroom hats" with a fork.  

This tårta can be frozen, Don't decorate until defrosted though. 

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