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This is a classic Smorgasbord dish.
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| What You Need: |
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4 - 5 chopped anchovy fillets
1 - 2 tablespoons diced pickled beetroot
1 tablespoon chopped onion
1 tablespoon diced cold cooked potato
1 tablespoon chopped chives
1 tablespoon capers
2 raw egg yolks
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| How To Cook: |
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1. Use a small oblong or oval dish. In the middle put two small mounds of anchovy, with a little beetroot between them.
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2. Now arrange concentric rings of the other ingredients around the two heaps; "pinch in" the rings a little at the middle of each long side, so that the whole somewhat resembles a figure-of-eight.
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3. Make a slight depression in the center of each of the two original mounds and put a raw egg yolk in each "nest."
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4. Serve chilled.
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5. The first person to help himself stirs all the ingredients well together to blend them completely.
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