Scrambled Egg with Salmon Roe Smorrebrod


Yield:
12 smorrebrod

CATEGORIES
Ingredients
  • 12 extra-large eggs
  • 1/2 stick plus 2 teaspoons lightly salted butter
  • 6 slices dark bread, cut in half
  • 24 thin slices cucumber
  • 3 ounces salmon roe or other fish roe
  • Fresh dill sprigs for garnish
Directions

Beat the eggs well in a large bowl. In a heavy saute pan, about 8 inches in diameter, melt 2 teaspoons of butter over extremely low heat. Add the beaten eggs, and cook over the lowest possible heat for 45 minutes. Stir occasionally to prevent a skin from forming on the surface. The eggs will thicken very slowly. When they begin to thicken, stir gently with a large spoon to create large flaps in the scrambled eggs. The eggs will be darker in color and thicker than normal scrambled eggs.

Spread 1 teaspoon of butter on each of the bread halves. For each smorrebrod, at 2 corners that face each other diagonally, place 2 slices of cucumber. At the other 2 corners, place about 1/4 teaspoon of salmon roe. Cover the rest of the bread with about 1/12 of the egg mixture. Repeat until all smorrebrod are done. Garnish with sprigs of fresh dill.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Scrambled Egg, Potato, and Bacon Tostadas