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.
See Also
Tuna Salad with Pickled Red Onions and Capers
Smørrebrød with Avocado, Soft-Boiled Egg and Dukkah
Smørrebrød with beetroot tartare, horseradish cream and rye crumble
Smørrebrød with White Mould Cheese and Pickled Fruit
Smørrebrød with Blue Cheese, Honey, Walnuts and Pear
