Wednesday, March 29, 2017

Røget Laks og Æg (Smoked Salmon with Egg)

I sometimes think I should stop having fun playing with my food, and then I rethink that position and go nah.

Why stop?

And this past weekend was no exception.

I made a couple of platters of Danish Smørrebrød for our guests at Tapas Night, and got totally amazed at how quickly one of the platters was emptied. 

I really shouldn't have been surprised cause a properly prepared piece of smørrebrød is really hard to resist.
Røget Laks og  Æg  (Smoked Salmon with Egg)

I'd found a package of smoked salmon, gravlax style at Publix, on one of my shopping trips, and decided to make some Røget Laks og Æg on some of my home made rye and white bread.

I put the platter down on the table and my guests descended on them.  And the plate got emptied, fast.

I don't blame them a bit.  They were delicious.
I only know that cause I sampled some beforehand.

I have to make sure it's edible.

This isn't so much of a recipe but more of a 'how to'.

To start with, you need to scramble a couple or three eggs with a little bit of milk.  Season with some salt and pepper and when it's soft cooked, as in still a little creamy, take it off the heat and let it cool. You can also cook the eggs in the oven, in a Bain Marie.  Basically whisk together some eggs, a little milk, pour them into a shallow pan which is set in a Bain Marie (water bath) and cooked.  In other words a custard.  When it's cooked and cooled you slice it up and use it as I did with the scrambled eggs.
Now that the egg is cooked and cooled, you can make these little bites of wonderfulness.
I chose to put them on rye as well as white bread, but they are properly made with white bread only.
Butter the bread, all the way to the crust, then place a piece of butter lettuce down, add a spoonful of egg, and top with the salmon.  'Pynt' or garnish with a cucumber twist.  Finally, place a little piece of dill on top.
You can also top them a piece of blanched Asparagus. 
Maybe next time...

I couldn't resist taking pictures.
Not only were they pretty, they tasted amazing.  And since I also had a little salmon left, I used it for my lunch the next day.  Just salmon, garnished with a little dill and some sweet mustard sauce.
Røget Laks og  Æg  (Smoked Salmon with Egg)

Røget Laks og  Æg  (Smoked Salmon with Egg)
I also dipped into my stash of Mackerel in Tomato Sauce and added a little mayonnaise to it, and put together these mackerel bites.  I should have made more, they went fast.
Next time...
I also put together a platter of Frikadeller with Agurk Salat og Syltede Rødbeder  (Frikadeller slices with Cucumber Salad and Pickled Beets) as well as some Spegepølser (Salami).
And there were only a couple pieces left at the end of the night.

Which is amazing considering all the great food that was brought and enjoyed at Tapas Night this month. 
I should mention that Smoked Eel (Røget Aal) is usually presented on top of the egg sandwich, but if I had some, I probably wouldn't have shared it. 
Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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