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This is a classic Smorgasbord dish.

What You Need:            (To Serve: 2 - 4)
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  • 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.
    		 
    		 
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