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Spreads and Fillings: Mosaic Loaf Recipe

Prep Time 50 mins
Cook Time 50 mins
Total Time 50 mins
Course Appetizers, Breads, Breakfast & Brunch
Servings 6


  • 1 small light rye loaf
  • 6 oz (175 g) soft butter
  • 2 hard-boiled eggs
  • 1/2 cooked carrot
  • 2 oz (50 g) canned mushrooms
  • 4 oz (100 g) ham
  • 1 spring onion
  • 1 tablespoon capers
  • Pinch celery salt
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 10 stuffed olives, sliced


  • Cut off one end of the loaf. With a long, sharp knife, cut all round the inside of the loaf 1 cm (1/2) 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 into the butter and mix well.
  • Finely dice the egg whites and the carrot.
  • Drain the mushrooms and chop finely, together with the ham, spring onion and capers.
  • Stir all the chopped ingredients into the butter mixture, followed by the sliced olives.
  • Season with celery salt, 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 kitchen foil and leave to stand for a few hours in the refrigerator.
    Spreads and Fillings-Mosaic Loaf Recipe-easy party recipes www.eatopic.com
    Spreads and Fillings-Mosaic Loaf Recipe-easy party recipes www.eatopic.com
Keyword Breakfast, Party Recipe, Spreads, Stuffed