recipes

Eggs with Swedish anchovies

Ingredients
4 eggs
125 g (5 oz) tin of Swedish anchovies (sprats), or a 100 g (4 oz) tin
1 red onion, finely chopped
3 tbsp sour cream
3 tbsp crème fraiche
3 tbsp dill, finely chopped
3 tbsp chives, finely chopped
white pepper
4 slices bread, preferably rye
salad for garnish

Method
1. Hard boil the eggs and cool under running cold water to prevent the outside of the yolks discolouring. Remove the shells and roughly chop the eggs.

2. Drain the anchovies, but keep the juice. Using a pair of scissors, finely chop the anchovies. Add to the eggs along with the finely chopped onion, sour cream, crème fraiche, dill and chives.

3. Have a taste and add some white pepper and perhaps a little bit of the juice from the anchovies. Go easy on the juice as it can leave an after-taste and isn’t to everyone’s liking.

4. Toast the bread (optional). Divide the mixture between the four pieces of bread and garnish with salad.

Serving suggestion
A glass of snaps goes down very well with Gubbröra!