Smørrebrød with Scrambled Eggs, Lumpfish Roe and Chives
Smørrebrød with scrambled eggs, lumpfish roe and chives © kvalifood.com
Soft scrambled eggs with lumpfish roe is a simple and good combination. The key is the scrambled eggs — they need to be creamy and not dry, so take them off the heat while they still look slightly underdone. Lumpfish roe is cheaper than caviar and works well here.
Ingredients
Yields 4 servings
Scrambled eggs
- 6 eggs
- 2 tbsp butter
- 2 tbsp crème fraîche 38%
- salt
- white pepper
Assembly
- 4 slices rye bread
- butter, for the bread
- 60 g lumpfish roe (black)
- 1 bunch chives, finely chopped
- lemon juice, to taste
Directions
Scrambled eggs
Whisk the eggs lightly and season with salt and white pepper. Melt the butter in a heavy-based saucepan over low heat. Add the egg mixture and stir slowly with a rubber spatula from the bottom and sides. Remove the pan from the heat when the eggs are still slightly underdone — the residual heat will do the rest. Stir in the crème fraîche and taste.
Assembly
Butter the rye bread. Spoon the warm scrambled eggs over the slices. Add a spoonful of lumpfish roe on top, scatter with chives and add a few drops of lemon juice.