Brauoterta Icelandic Style Sandwich Tuna Egg
Transform your sandwich game with Brauoterta, an Icelandic-style sandwich cake that’s as visually stunning as it is delicious! This layered masterpiece combines soft slices of white bread with a creamy, flavorful filling of tuna, hard-boiled eggs, mayonnaise, and sour cream, enhanced with fresh dill and a hint of lemon juice. Grated carrots add a pop of color and gentle sweetness, while thinly sliced cucumbers, radishes, and cheese adorn the top for an elegant presentation. Perfect for parties, potlucks, or a unique family dinner, this no-bake, savory “cake” is easy to assemble and best served chilled. Elevate your table with this Nordic-inspired treat that’s both satisfying and show-stopping!
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Recipe Information
Ingredients
- 12 slices Sliced white bread (soft, crusts removed)
- 180 grams Canned tuna in water
- 4 Hard-boiled eggs
- 200 grams Sour cream
- 200 grams Mayonnaise
- 2 tablespoons Fresh dill (finely chopped)
- 1 tablespoon Lemon juice
- 0.5 teaspoons Salt
- 0.25 teaspoons Freshly ground black pepper
- 2 Carrots (grated)
- 1 Cucumber (thinly sliced)
- 6 Cheese slices
- 4 Radishes (thinly sliced, for garnish)
- 2 sprigs Fresh parsley or dill (for garnish)
Instructions
1. Start by boiling the eggs if not already cooked. Allow them to cool, peel, and chop them into small pieces.
2. Open the can of tuna, drain it well, and flake it with a fork.
3. In a mixing bowl, combine the chopped eggs, flaked tuna, 100 grams of mayonnaise, 100 grams of sour cream, chopped dill, lemon juice, salt, and black pepper. Mix everything together until well combined. This will be your filling.
4. Prepare the bread slices by removing the crusts, if not already done. Lay out 4 slices side by side on a serving tray or platter as the base layer.
5. Spread a generous layer of the tuna-egg filling evenly over the first bread layer.
6. Add another layer of bread slices on top of the filling and press gently to secure. Spread a thin layer of sour cream over this layer.
7. Sprinkle grated carrots over the sour cream layer, ensuring even coverage.
8. Top with another layer of bread slices. Spread more of the tuna-egg filling over this layer, saving some for coating the sides of the cake later.
9. Add the final layer of bread slices on top. Using the remaining tuna-egg mixture or a combination of sour cream and mayonnaise, coat the top and sides of the sandwich cake to give it a smooth, frosted appearance.
10. Decorate the top with cucumber slices, radish slices, cheese slices, and sprigs of fresh parsley or dill for an attractive presentation.
11. Chill the sandwich cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld and the cake to set.
12. Slice into portions and serve cold as a delightful, savory treat.
Nutrition Facts
Calories |
3940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 284.5 g | 365% | |
| Saturated Fat | 90.4 g | 452% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 1242 mg | 414% | |
| Sodium | 6154 mg | 268% | |
| Total Carbohydrate | 202.0 g | 73% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 46.5 g | ||
| Protein | 151.4 g | 303% | |
| Vitamin D | 9.5 mcg | 48% | |
| Calcium | 2147 mg | 165% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 2750 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
