Smørrebrød with smoked eel, scrambled eggs and chive oil
Smoked eel with scrambled eggs and chive oil © kvalifood.com
Smoked eel is one of the great Danish delicacies and has been for centuries, particularly along the Jutland fjords and on Bornholm, where the eel was caught and smoked locally. Eel is a rich, fatty fish with an intense smoky flavour that needs a counterpoint — here the soft, creamy scrambled eggs serve as a mild contrast. The chive oil adds a fresh, green dimension that brightens the dish visually and in flavour. Smoked eel has become rarer and more expensive as the European eel is threatened, making it a genuine luxury ingredient. This is a piece of smørrebrød you serve when there is something to celebrate.
Ingredients
Yields 4 servings
Chive oil
- 1 large bunch chives
- 1 dl neutral oil
- salt
Scrambled eggs
- 8 eggs
- 2 tbsp butter
- 2 tbsp crème fraîche
- salt
- white pepper
Assembly
- 4 slices dark rye bread
- butter, for the bread
- 4 pieces smoked eel (approx. 200 g)
- chives, finely chopped
- lemon slices
- flaky salt
- white pepper
Directions
Chive oil
Blend chives and oil in a blender for 1 minute. Strain through muslin or a fine sieve. The oil should be clear green. Season with salt.
Scrambled eggs
Make the scrambled eggs slowly, patiently, over low heat with butter. Finish with crème fraîche. They should be soft and creamy.
Assembly
Butter the rye bread. Spread the warm scrambled eggs on the bread. Lay pieces of smoked eel on top — the eel is rich, so do not use too much. Drizzle chive oil over and around. Garnish with finely chopped chives, a lemon slice and flaky salt.
Tip: Smoked eel is expensive and hard to find. Order from your fishmonger in advance.