GUBBRÖRA: Swedish Salad with Sardines
- Serves 4
- 1 tin of sardines
- 5 eggs
- 1 red onion
- 100 g of radish
- 3 tablespoons of natural yoghurt*
- Fresh chives and/or coriander
- Handful of rye crisp bread or melba toast
- Salt and black pepper, to taste
- Slices of comfit lemon, for garnishing
- Preparation
- Boil the eggs in water for around 10 minutes. Allow to cool, then peel and transfer to a bowl. Crumble the eggs and save some of the yolk for garnishing. Add the finely chopped onion and radish, the yoghurt, sardines in pieces with the olive oil from the tin**, and a handful of fresh chopped herbs. Mix everything together, adjust the salt and black pepper, and set aside somewhere cool for around half an hour.
- Serve the salad over the rye toast and garnish with crumbled egg yolk and some coriander leaves or chives. Add some slices of comfit lemon to garnish and serve with a beer.
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