Swedish-style egg, dill and beet on dark rye.Photo, Roberto Caruso.
Ingredients
-
1/4 cup
rice
vinegar
-
1 tsp
granulated sugar
-
1/8 tsp
salt
-
2
beets
, peeled and thinly sliced
-
2-Jan
onion
, thinly sliced
-
4
eggs
-
1/2 cup
sour cream
-
2 tbsp
chopped fresh
dill
-
1 tbsp
hot
horseradish
-
4 slices
dark rye
bread
, preferably roggenbrot
Instructions
- Stir rice vinegar with sugar and salt in a medium bowl. Add beets and onion. Set aside to marinate.
- Cover eggs with water in a medium saucepan. Boil for 7 to 8 min. Remove eggs and plunge into a bowl filled with very cold water. Let cool for 5 min, then peel and thinly slice.
- Stir sour cream with dill and horseradish in a small bowl.
- Spread a layer of sour cream mixture over each slice of bread. Top with pickled vegetables and egg slices.
Nutrition (per serving)
- Calories
- 256,
- Protein
- 12 g,
- Carbohydrates
- 30 g,
- Fat
- 10 g,
- Fibre
- 5 g,
- Sodium
- 461 mg.
Substitution Tip:
If you’re pressed for time, drain bottled sliced beets and pat dry with paper towels before using.
