By chance, waiting for the Speckteller to be delivered, I was reading a book about design (The Design of Everyday Things by Don Norman). However, I did not have to read it in order to immediately see the fatal mistake that the cook of this “sophisticated” Jause had made.
You see, there is a good reason why Brettljause is translated into English as “cold cuts.” The key word is “cold.” If you add something hot – for example, a slice of a Käsekrainer-like cheese-filled sausage – whatever is under it, be is Speck or some horseradish, stops being cold very quickly. And having stopped being cold, it stops tasting right.
Then nothing helps: neither three different types of originally good Speck, nor a bigger-than-usual salty cucumber, nor an extra bowl of strong horseradish. Even the almost perfect mixed salad did not save the situation. It can be a dangerous thing, design.