Smørrebrød with Egg, Lumpfish Roe and Crème Fraîche

Name: Smørrebrød with Egg, Lumpfish Roe and Crème Fraîche
Prep time: 10 min
Total time: 20 min

January 15, 2014

Prep 10 min Total 20 min

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.

Egg with lumpfish roe and crème fraîche assembly © kvalifood.com

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.