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Drinks and Coctails Recipes

  Added: Jan 04, 2012  •  Visited (218)  •  Print version Print this recipe (34)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
This is a classic Smorgasbord dish.

What You Need:
  • 4 - 5 chopped anchovy fillets
  • 1 - 2 tablespoons diced pickled beetroot
  • 1 tablespoon chopped onion
  • 1 tablespoon diced cold cooked potato
  • 1 tablespoon chopped chives
  • 1 tablespoon capers
  • 2 raw egg yolks

  • How To Cook:
    1. Use a small oblong or oval dish. In the middle put two small mounds of anchovy, with a little beetroot between them.

    2. Now arrange concentric rings of the other ingredients around the two heaps; "pinch in" the rings a little at the middle of each long side, so that the whole somewhat resembles a figure-of-eight.

    3. Make a slight depression in the center of each of the two original mounds and put a raw egg yolk in each "nest."

    4. Serve chilled.

    5. The first person to help himself stirs all the ingredients well together to blend them completely.

    To Serve: 2 - 4
    This recipe is also available in:
    Cuisine ╗ Europe ╗ Sweden
    Dish ╗ Appetizers
    Main Ingredient ╗ Fish ╗ Anchovy
    Main Ingredient ╗ Vegetables ╗ Beet
    Main Ingredient ╗ Herbs & Spices ╗ Capers


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