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| What You Need: |
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1 two-ounce can of flat anchovy fillets, drained and finely chopped
˝ cup finely chopped onions
1/3 cup capers, drained, washed, dried and chopped
˝ cup finely chopped pickled beets, canned or freshly made
˝ cup finely chopped parsley
4 raw egg yolks
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| How To Cook: |
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1. This dish should be served on individual plates and is called a Bird's Nest ("Fagelbo") or an Eye of the Sun ("Sologa") because the ingredients are arranged around a raw egg yolk.
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2. 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.
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3. 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 chopped pickled beets and one of chopped fresh parsley.
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4. 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.
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5. Each person then mixes his own ingredients at the table. This may be served as a first course, as part of a "Smorgasbord", or as a late-supper snack with beer.
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