European
Sweden - Starters
Ägghalva med Kalles Kaviar
Chef's Menu Description
Everyday Swedish breakfast and smörgåsbord classic: hard-boiled egg halves topped with a neat swirl of Swedish creamed smoked cod roe (Kalles Kaviar), snipped chives, and dill.
Ingredients
- • 6 large fresh free-range eggs
- • 4 tbsp authentic Swedish Kalles Kaviar (creamed smoked cod roe in tube)
- • 2 tbsp fresh chives, finely snipped
- • Small sprigs of fresh dill
- • Pinch of freshly ground white pepper
Preparation Steps
1
Phase 1
Place eggs in cold water, bring to a gentle boil, and simmer for 8 minutes. Plunge immediately into ice water to chill completely.
2
Phase 2
Peel eggs carefully under running cold water. Slice each egg neatly lengthwise with a sharp knife.
3
Phase 3
Arrange the 12 egg halves on a serving plate. Pipe a wavy ribbon or rosette of Kalles Kaviar across each egg yolk.
4
Phase 4
Sprinkle generously with snipped fresh chives, dill sprigs, and a touch of white pepper. Serve chilled.