Fyllda Ägghalvor (Deviled Eggs with Lox)

Deviled Eggs with Dill and Lox

Deviled eggs are a ubiquitous party appetizer in Sweden. The addition of cured or smoked salmon and dill is simple and delicious, like the best food is. The trick to making these authentically Swedish is to leave off the garlic and onion. I had a boyfriend in Sweden once who literally asked me [in Swedish], "You stink! Did you eat garlic this week?" I found the comment particularly ironic coming from a guy who'd eat surstromming.

Filling:
12 hardboiled eggs
4 Tbl Whole Grain Mustard
1/3 Cup Sour Cream
1/4 Cup Heavy Cream
1/2 White Pepper
2 tsp Salt (or to taste)
Juice of 1/2 lemon

Garnish:
Lox, Gravlax or Soft Smoked Salmon & Fresh Dill

Peel and cut the eggs in two. Remove and mash the yolks with the remaining ingredients. Make sure you taste it as you go.

Get the mash into a very fine paste and run it through a pastry piping tube with a star tip, filling the egg halves from the bottom as illustrated below.



Garnish with a thin slice of rolled Lox or Smoked Salmon and a generous sprig of fresh dill.

Ägg Smörgås (Caviar and Egg Sandwiches)

Tiny Egg and Caviar Sandwiches
Front to Back: Lumpfish, Capelin, Smoked Herring (Kalles)

Eggs with eggs. Chicken with Fish. Funny how some things are food and some, condiments. These sandwiches are elegant and delicious, but not for the faint of fish. Despite its reputation, caviar can be delicious and affordable if you know where to look. Abba makes a perfectly respectful Lumpfish caviar (orange), and I found the most luciously rich Capelin caviar (black) at Cost Plus World Market, both for about $5 per jar.

The lumpfish is a bit sharper and fishier than the Capelin, which was unctuous and complex, but the surprise winner at the party was the Kalles smoked herring roe caviar, which comes in a toothpaste tube. It's a little like bacon, if bacon were made of fish, ground into a paste, salted heavily and squeezed from a tube. It's GREAT with boiled eggs.

The sandwich recipe is simple: butter the bread, slice the eggs and put a dollop of caviar on each. For a variation, mix the caviar with a little sour cream and finely diced shallot.

I like to use a variety of breads with these sandwiches and like all Swedish Smörgås, they're traditionally served open-face to be eaten with a fork and knife. For parties, making bite-sized versions is practical and beautiful.

Take-n-Bake baguettes from Fred Meyer, Homebaked Amish loaf

I love Caviar. Nothing photographs quite as beautifully.