Servings:
Makes 8 open-faced sandwiches Servings
Ingredients
- 2 soft-cooked egg yolks
- 1 tablespoon dijon mustard
- 1 tablespoon olive oil
- 3 tablespoon kippers or smoked herring (to make about 1 cup flaked fish)
- 8 tablespoon crisp bread crackers or 8 pieces (about 2 by 5 inches)
- 1 tablespoon small red onion, finely chopped, for garnish
- 3 tablespoon drained capers, for garnish
Preparation
Baking Directions:
For the soft-cooked egg yolks, put 2 large eggs in a saucepan and cover with water.
Bring to a boil, reduce the heat to a simmer, and cook for 2 minutes.
Drain the eggs and cool them under cold running water.
Crack each eggshell in half with a knife, carefully split the egg apart, and scoop out the yolk with a teaspoon.
Combine the egg yolks, mustard, and olive oil in a medium bowl and mash to a paste with a fork.
Add the kippers and mash them into the egg yolks.
Spread the mixture on the crackers or flatbread and sprinkle with the red onion and capers.
Serve.