Smørrebrød with Egg, Lumpfish Roe and Crème Fraîche
Egg with lumpfish roe and crème fraîche © kvalifood.com
Lumpfish roe is Denmark’s answer to caviar and has a long tradition as a topping, especially for festive occasions. The roe has a mild, salty sea flavour and a characteristic crunchy texture when you bite into the small spheres. Combined with creamy egg slices and a light lemon crème fraîche, you get a smørrebrød that is simple but elegant. Both black and red roe are commonly used for contrast — the black is coloured with squid ink, the red with beetroot, while the taste is the same.
Ingredients
Yields 4 servings
Lemon crème fraîche
- 3 tbsp crème fraîche 38%
- 1 tsp lemon juice
- Grated lemon zest
- Salt
Assembly
- 4 slices dark rye bread
- Butter, for the bread
- 4 eggs, boiled for 9 min
- 4 tbsp lumpfish roe (black and red)
- ½ red onion, finely chopped
- Fresh dill
- Lemon slices
- Coarsely ground black pepper
Directions
Lemon crème fraîche
Mix crème fraîche, lemon juice and lemon zest. Season to taste.
Assembly
Butter the rye bread. Cut the eggs into thick slices and arrange them. Add dollops of lemon crème fraîche. Distribute the lumpfish roe on top — use both colours if you like. Sprinkle with red onion. Garnish with dill, lemon and pepper.