Filled egg halves
This is a very easy and attractive dish and frequently makes an appearance on a smörgåsbord (buffet). John Duxbury
• If you can’t find any Kalix löjrom (Caviar of Kalix) you can use any other red roe.
• Fyllda ägghalvor are considered a påskbord (Easter buffet) classic, but they are worth including on a buffet at any time of year.
• For a more professional finish, pipe the mixture into the egg halves.
• Swedes think it is really important that the prawns (shrimps) have been shelled by hand.
|3-4 tbsp||crème fraîche|
|10-12||drops of tabasco|
|20-40 g||(6-10 tsp)||Kalix löjrom|
|freshly ground black pepper|
|cress or fresh herbs to garnish (optional)|
1. Shell the eggs and cut in half lengthways.
2. Using a teaspoon, pick the yolks out of the eggs and mix with 3 or 4 tablespoons of crème fraîche, until you have a nice smooth paste.
3. Stir in 10 drops of tabasco, taste and add more if desired.
4. Spoon or pipe the mixture back into the eggs.
5. Add a prawn (shrimp) and half a teaspoon of more of Kalix löjrom.
6. Spread the eggs out of a bed of salad leaves.
7. Garnish with freshly ground black pepper and cress or herbs (optional).
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