Bread cake with smoked salmon and eggs
What the Swedes have their "smörgåstårta" is to the Icelanders their "brauðterta". In Iceland, you can traditionally find such hearty bread cakes with mayonnaise, lots of mayonnaise and even more mayonnaise between sweet pastries at many buffets, from celebrations with friends and family gatherings to funerals and company events.
The white bread for the typical Icelandic Brauðterta is bought frozen in 650 g packs from the supermarket, left to thaw in the fridge overnight and then prepared the cake the next day. It is similar to bread for toasting, but sliced horizontally instead of vertically.
Ingredients
1/2 Brauðterta bread (approx. 300 g)
400 g smoked salmon
4 hard-boiled eggs
200 g mayonnaise (79% fat)
200 g Miracle Whip
200 g sour cream (18% fat)
1 bunch of fresh dill
1 bunch of fresh chives
1 - 2 tsp caviar
Preparation
Cut the smoked salmon into small cubes.
Peel and dice three hard-boiled eggs.
In a large bowl, stir together the mayonnaise, Miracle Whip and sour cream. Chill half of it in the fridge to cover the Brauðterta and let it solidify a little.
Mix the other half with the chopped salmon and chopped eggs.
Pluck half of the dill and chop it together with half of the chives. Add the herbs to the salmon-egg mixture and stir.
Carefully trim the edges of the bread slices with a sharp knife.
Then place the first slice of bread on a cutting board, spread it with approx. 1 cm of the salmon-egg mixture, place the next slice on top and also spread it with approx. 1 cm of the salmon-egg cream. Continue and finish with a slice of toast.
Then wrap the layered bread cake in aluminum or cling film and let it firm up a little in the fridge.
After about 2 hours, spread the cake with the remaining sour cream and mayonnaise mixture and decorate to your heart's content with the remaining herbs, the fourth hard-boiled egg and the caviar.
Then serve the Brauðterta.
And here's another photo of the "cut" of the bread cake.
Bon appetit!
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