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!

125 ml olive oil
6 anchovies
3 cloves of garlic
1 t spoon capers
hald cup chopped olives
1 t spoon chilli flakes
salt and pepper
1 tin tuna in oil
400 g dried linguine
2 T spoons chopped parsley
Ground black pepper
1 lemon juice and zest
Place the oil in a sauce pan on medium heat
Add anchovies and garlic, cook until anchovies start to disintegrate
Add olives, capers, salt and chilli
Break the tuna up and add
Cook pasta in boiling water, reserve half a cup of pasta water
Add cooked pasta and pasta water to sauce
Add chopped parsley and lemon zest and juice a little pepper
Divide between bowls
I put garlicky breadcrumbs on top …or parmesan cheese

2 cups finely grated strong cheddar
half cup soft butter
1 cup flour
1 teaspoon paprika
40 stuffed olives
METHOD
Cream butter and cheese together
Sift flour with paprika
Add flour mixture to butter mixture
Flatten 1 teaspoon mixture in the palm of your hand
Place an olive in the centre and roll into a ball
(Dust your hand prior to prevent sticking)
Place balls on a lightly greased baking sheet.
You can now freeze in on an flat tray, put into a jiffy bag when hard, bake in oven when needed.
Bake at 200 till light golden, about 10 minutes
Serve with drinks.

1 red onion peeled and roughly chopped
5 or 6 cloves of garlic peeled
2 African bird’s eye chilies stems removed
1 red bell peppers blistered, skin & seeds removed, roughly chopped
4 tablespoons olive oil
juice and zest of 1 lemon
salt
cracked black pepper
1 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon Kashmiri chili powder

Place the solid ingredients in a blender.  Add the liquid while running.  Adjust seasoning to taste.

Mix with yoghurt to make a marinade.
Mix with cream and heat gently to make a sauce.