Bread roll with mashed potatoes and cucumber salad

Ingredients for 4 servings:

• 800 g potatoes
• 1 liter of fresh milk (approximately)
• 2 rolls, from the day before
• 1 cucumber(s)
• 4 eggs
• 1 bunch dill, finely chopped
• Nutmeg, freshly grated
• Fat for the mold
• Breadcrumbs for the mold
• Vinegar, milder
• oil
• Salt and pepper, freshly ground
• herbs, if desired

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Cut the rolls into large cubes. Grease a small baking dish, sprinkle with breadcrumbs, and arrange the rolls in it. Crack the eggs and whisk them well with roughly the same volume of milk, a little salt, pepper, and nutmeg (or herbs if desired), then pour the mixture evenly over the rolls. Preheat the oven to 180 degrees Celsius and bake the casserole for about 35 minutes. Mix the vinegar, oil, and dill with salt and pepper to make a basic salad dressing. Peel and grate the cucumber and add it to the dressing. Top up with a little milk until the salad is covered. Refrigerate and let stand for at least 2 hours. Boil the potatoes and mash them with the remaining milk. Season with salt, pepper, and nutmeg. Serve everything on plates and enjoy.