Kaldur brauðréttur með rækjum og ananas

Cold bread dish with crabs and pineapple

Bread dishes are very popular among Icelanders these days. The first recorded recipe for a bread dish was published in Morgunblaðið at the beginning of 1974, as a delicious meal for parties after a visit to the cinema or theater that can also be easily prepared. The recipe back then involved cutting open baguettes, hollowing them out, spreading them with butter and mustard and then topping them with salami, onions, tomatoes and olives. The baguettes were then topped with cheese and simply put in the oven before eating.

Since the beginning of the 80s, bread dishes have been very popular in Iceland as party food, either warm or cold, gratinated with cheese or not. Such bread dishes are also included on the cake buffet; many Icelanders love sweet cakes as well as hearty snacks.

Here I have a recipe for a cold bread dish for you, fresh, fruity - and at least with cheese cubes, if not gratinated with cheese!

Ingredients for 4 servings

8 slices of toast bread

200 g sour cream

100 g mayonnaise

350 g crabs

400 g canned pineapple

200 g grapes

2 peppers

100 g camembert

salt and pepper

1 bunch of fresh parsley

Preparation

Cut the edge off the toast and cut the soft bread into cubes.

Then place the bread cubes in a suitable form.

Wash, pick and chop the parsley.

In a bowl, mix the sour cream and mayonnaise with the juice from the can of pineapple, salt, pepper and chopped parsley.

Now chop the canned pineapple, peppers, grapes and Camembert.

Add the chopped pieces to the dressing along with the shrimp and mix thoroughly.

Spread the mixture over the bread cubes, decorate a little to taste and then let the dish sit in the fridge for at least 4 hours.

Serve the bread dish fresh from the refrigerator.

Bon appetit!

[Translated from here.]