Smørrebrød with Egg, Preserved Lemon and Sun-Dried Tomatoes

Name: Smørrebrød with Egg, Preserved Lemon and Sun-Dried Tomatoes
Prep time: 15 min
Total time: 15 min

January 25, 2010

Prep 15 min Total 15 min

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.

Egg with preserved lemon and sun-dried tomatoes assembly © kvalifood.com

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.