How to make
Peel and boil the potatoes and carrots. Mash the potatoes in a bowl with the butter and a little salt.
Grate the carrots.
Grate the pickles and let them drain. Grate the boiled eggs as well. Crumble or grate the white cheese.
Cut the smoked fillet into small cubes or, if it is sliced, into small squares. Grate the yellow cheese as well.
Mix the sauce with the mayonnaise and yogurt.
In a 9.4″ (24 cm) cake pan, spread out and level out a layer of about 1 cm of potatoes (1/2 of the total amount) to arrange the potato cake.
Spread the white cheese on top of it, then the smoked fillet on top. Pour 4-5 tablespoons of the sauce and spread it well. Next up is the second layer of potatoes, then the carrots and again 4-5 tbsp. of mayonnaise sauce.
Smooth out and add the grated pickles, the boiled eggs on top, again the sauce and finally the grated yellow cheese. Press well and smooth out the savory cake.
Cover the festive cake with cling film and leave it in the refrigerator for at least 6 hours and it is best to consume it the next day.
After it has been in the refrigerator, immediately before serving it, decorate it. If you have time, you can smear the cake on the sides with mayonnaise and decorate it with parsley or grinded walnuts. This cake is great appetizer for the New Year or any other occasion.
