Smørrebrød with Egg, Preserved Lemon and Sun-Dried Tomatoes
Egg with preserved lemon and sun-dried tomatoes © kvalifood.com
Preserved lemon gives an intense, sharp and salty flavour that is quite different from fresh lemon. It works well with egg and the sweet sun-dried tomatoes. A slightly different egg open sandwich that doesn’t need many ingredients.
Ingredients
Yields 4 servings
Preserved lemon cream
- 2 tbsp preserved lemon (finely chopped rind)
- 2 tbsp mayonnaise
- 1 tsp lemon juice
- salt
Assembly
- 4 slices rye bread
- 4 eggs
- 8 sun-dried tomatoes in oil
- 2 tbsp freshly chopped dill
- butter, for the bread
Directions
Hard-boiled eggs
Boil the eggs for 9 minutes from the start of boiling. Cool in cold water and peel. Slice.
Preserved lemon cream
Stir the finely chopped preserved lemon rind into the mayonnaise and add the lemon juice. Season with salt — the cream is already salty from the preserved lemon, so use sparingly.
Assembly
Butter the bread and spread the preserved lemon cream. Lay the egg slices on top. Cut the sun-dried tomatoes into strips and distribute over the eggs. Sprinkle with fresh dill.