Fugelbo (Bird's Nest)
Each person then mixes his own ingredients at the table. This may be served as a first course, as part of a smorgosbord, or as a late-supper snack with beer.
Yield
4 servingsPrep
5 minCook
0 minReady
5 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | ounces |
anchovy fillets
drained and finely chopped |
|
| ½ | cup |
onions
finely chopped |
|
| ⅓ | cup |
capers
drained, washed, finely chopped |
*
|
| ½ | cup |
beets
pickled, canned, finely chopped |
*
|
| 4 | large |
egg yolks
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 57.8 | ml/g |
anchovy fillets
drained and finely chopped |
|
| 118 | ml |
onions
finely chopped |
|
| 79 | ml |
capers
drained, washed, finely chopped |
*
|
| 118 | ml |
beets
pickled, canned, finely chopped |
*
|
| 4 | large |
egg yolks
|
|
Directions
Place 1 egg cup, cookie cutter or small juice glass in the center of each of 4 salad plates to reserve a space for the egg yolks.
On each plate make a border around the glass with a thin ring of chopped anchovies, then a ring of chopped onions, one of capers, one of pickled beets and one of chopped fresh parsley.
The plates may be prepared ahead of time and refrigerated. Before serving, remove the glass from each plate and replace it with a raw egg yolk.
Each person then mixes his own ingredients at the table.
