First of all, place the IBIS Organic Finn Brød on top of each other on a worktop and use a sharp knife to cut into 4 cake pieces. When putting the cake back together later, make sure that these pieces lie exactly on top of each other so that the cake can be cut easily afterwards.
Boil the frozen peas in a little lightly salted water with the savory, then drain, puree with the olive oil, half of the lemon juice and 100 g of cream cheese and season to taste with salt and pepper.
Wash the dill and chop it, except for a few stems for the garnish. Wash the frisée salad, spin dry and pluck into smaller pieces. Finely dice 1/2 ball of beetroot and set aside.
Puree 100 g cream cheese with 2 scoops of beetroot and the horseradish with the chopping stick. Season to taste with salt and pepper. Puree 200 g cream cheese with half a ball of beetroot. Stir in the lemon juice and the dill and season the cream with salt and pepper.
To layer, put together the bottom half of the bread and spread the pea cream on the cut side. Then spread about 1 leaf of frisée lettuce on top and place a top layer of IBIS Bio Finn Brød on top. Spread this with the dark red cream. Again, spread about 1 leaf of frisée lettuce, then place a bottom side on top and spread the pink cream on it. Spread the rest of the frisée lettuce on top and place the last top side on top. Spread with the rest of the cream cheese.
Peel the radish and shape it into spirals with the spiral slicer. Drape them nicely on top of the cake. Cut the egg into slices and decorate the edge. Finally, sprinkle the dill tips and the beetroot cubes on top.
There's no limit to your imagination when it comes to filling the cake. You can also add cheese, sausage, ham, other creams or more vegetables, e.g. slices of tomato, to the cake.