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Kippers on Crisp Bread

Servings:
Makes 8 open-faced sandwiches Servings
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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.