John Myers
Ingredients for 1 servings:
- 12 slices of toast
- 500 g mayonnaise
- 500 g low-fat curd cheese
- 1 jar celery salad, drained
- 1 carrot(s), finely grated
- salt and pepper
- Paprika powder
- Tarragon, dried
- Oregano, dried
- 1 can peas, drained
- 2 tbsp tomato paste
- 4 eggs, hard-boiled, optional
- dill
Instructions
Working time approx. 1 hour; Rest time approx. 4 hours; Total time approx. 5 hours
simple and vegetarian
Remove the crusts from the toast. Mix the mayonnaise and low-fat quark together well and season with salt and pepper. Divide the mixture into thirds (or halve it and take a small amount from each half – i.e. 40/40/20). Mix the first portion with the celery salad, grated carrot and tarragon. Mix the second portion with the peas, tomato paste, oregano and paprika. Now place a layer of toast in a (ideally rectangular) baking dish – close together – and spread the first mixture completely over it. Place another layer of toast on top and spread the second mixture over it. Cover with more toast and spread the last, still white, portion evenly over it. Decorate with one or two sliced boiled eggs and sprinkle with dill, if desired. Cover with cling film and chill for a few hours. Then pierce from top to bottom like layered salad, place on a plate and fork into your mouth. Optionally, you can decorate it in other ways, e.g. E.g. with cucumbers or radishes.
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