Blue Cheese with Egg Yolk and Pickled Red Onion
Blue cheese with egg yolk and pickled red onion © kvalifood.com
Blue cheese with a raw egg yolk is an old-fashioned smørrebrød that still holds up. The creamy, pungent cheese and the rich egg yolk complement each other, and the pickled red onion cuts through with acidity. Use a Danish blue cheese such as Castello Blue or Saga.
Ingredients
Yields 4 servings
Pickled red onion
- 1 red onion, thinly sliced
- 1 dl red wine vinegar
- 1 dl water
- 1 tbsp sugar
- 1 tsp salt
Assembly
- 4 slices rye bread
- butter, for the rye bread
- 200 g blue cheese, crumbled or sliced
- 4 egg yolks, raw
- freshly ground black pepper
- chives, a little
Directions
Pickled red onion
Bring the vinegar, water, sugar and salt to the boil. Put the onion rings in a jar and pour the brine over. Leave to steep for at least 30 minutes.
Assembly
Butter the rye bread. Distribute the blue cheese across the slices — crumble it evenly. Make a small hollow in the centre with the back of a spoon and place a raw egg yolk in it. Arrange pickled red onion around it, scatter chives over and season generously with black pepper. Serve immediately.