| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Seafood |
Swedish |
Cheese/eggs, Seafood, Swedish |
4 |
Servings |
INGREDIENTS
| 1 |
|
Flat anchovy fillets, 2 oz |
|
|
drained & finely chopped |
| 1/2 |
c |
Onion, finely chopped |
| 1/3 |
c |
Caoers, drained washed |
|
|
dried & chopped |
| 1/2 |
c |
Pickled beets, canned or |
|
|
fresh finely chopped |
|
|
see Recipe |
| 4 |
|
Egg yolks |
INSTRUCTIONS
Place 1 egg cup, cookie cutter or small juice glass in the center of
each of 4 salad plates to reserve a space for the egg yolks. On each
plate make a border around the glass with a thin ring of chopped
anchovies, then a ring of chopped onions, one of capers, one of
pickled beets and one of chopped fresh parsley. The plates may be
prepared ahead of time and refrigerated. Before serving, remove the
glass from each plate and replace it with a raw egg yolk. Each person
then mixes his own ingredients at the table. This may be served as a
first course, as part of a smrgsbord, or as a late-supper snack with
beer.
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