Mosaic Loaf (Sandwich)

 

• 1 small light rye loaf
• 175 gr soft butter
• 2 hard-boiled eggs
• ½ cooked carrot
• 50 gr canned mushrooms
• 100 gr ham
• 1 spring onion
• 1 tablespoon capers
• Pinch celery salt
• ½ teaspoon salt
• ½ teaspoon pepper
• 10 stuffed olives, sliced

1. Cut off one end of the loaf ; with a long, sharp knife, cut all round the inside of the loaf 1 cm/½-inch from the crust and, using your hand, scoop out the bread from inside.
2. Place the butter in a bowl and beat until light and creamy.
3. Cut the eggs in half and remove the yolks ; sieve the yolks into the butter and mix well.
4. Finely dice the egg whites and the carrot ; drain the mushrooms and chop finely, together with the ham, spring onion and capers.
5. Stir all chopped ingredients into the butter mixture, followed by the sliced olives ; season with celery salt, salt and pepper.
6. Spoon the mixture into the loaf, filling it completely, and pressing down so that no spaces are left ; replac the piece originally sliced off, wrap the loaf in kitchen foil and leave to stand for a few hours in the refrigerator.

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