Our friend’s egg and avocado starter on crispbread

Our friend’s egg and avocado starter on crispbread

By
From
Under the Walnut Tree
Serves
3-4
Photographer
Fanny Bergenström

Try this recipe, even though it may not sound all that remarkable. It is quite a delicious little starter, served on toasted Danish rye bread or crispbread, with a glass of cold beer.

Ingredients

Quantity Ingredient
2 medium eggs
2 avocados
1 tablespoon fresh lemon juice
2 tablespoons onion, finely chopped
1 teaspoon dijon mustard
1-2 tablespoons dill, snipped
1 tablespoon mild olive oil
A pinch sea salt
freshly ground black pepper
a few small spri fresh dill, for garnish

Method

  1. Bring a small saucepan of water to the boil, then lower the eggs into the water and boil for 8 minutes. Rinse with cold water and set aside to cool. Peel and finely chop the eggs.
  2. Cut the avocados in half, remove the stones and then scoop the flesh straight into a small bowl. Add the lemon juice and mash roughly with a fork. Add the onion, mustard, snipped dill, olive oil and chopped egg. Carefully combine everything, then season to taste with the sea salt and black pepper. Serve on crispbread and garnish with the dill sprigs.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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