Recipe courtesy of David Rosengarten

Scrambled Egg with Salmon Roe Smorrebrod

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  • Yield: 12 smorrebrod
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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

  1. 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.
  2. 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.