1 small light rye loaf
175 grams soft butter
2 hard boiled eggs
½ cooked carrot
50 grams mushrooms
100 grams ham
1 spring onion
A pinch of celery salt
½ teaspoon salt
½ teaspoon pepper
10 stuffed olives sliced
-Cut off one end of the loaf. With a long sharp knife ,cut all around the inside of the loaf ½ inch from the crust and, using your hand scoop out the bread from inside.
-Place the butter in a bowl and beat until light and creamy.
-Shell the hard boiled eggs, cut them in half and remove the yolks.
-Sieve the yolks in the butter and mix well.Finely dice the egg whites and the carrot.
-Chop the mushrooms finely together with the ham, spring onion.
-Stir all the chopped ingredients into the butter mixture, followed by the sliced olives.Season with celery salt and salt and pepper.
-Spoon the mixture into the loaf, filling it completely, and pressing down so that no spaces are left.
-Replace the piece originally sliced off, wrap the loaf in aluminium foil and leave to stand for a few hours in the refrigerator.
-Slice and serve.