Scrambled Egg with Salmon Roe Smorrebrod (David Rosengarten) |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
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.
|
|