Smørrebrød with Pink Egg, Asparagus, and Small Sardines
Makes 10 smørrebrød
For the bread
250 g of semi-whole wheat flour
100 g of whole wheat flour
1 tablespoon of rolled oats
60 g of linseed and sunflower seeds + 1 tablespoon for decorating
30 g of mixed dried fruit and nuts
1 sachet of dry baker's yeast (16 g)
4 tablespoons of extra virgin olive oil
1 tablespoon of brown sugar
1 teaspoon of powdered herbs
Warm water, as needed
½ teaspoon of salt
For the marinated eggs
200 ml of apple cider vinegar
150 ml of balsamic vinegar
150 ml of whisky
1 teaspoon of pink peppercorns
70 ml of Martini Rosso (or tawny Port wine)
3 teaspoons of powdered beetroot
For the topping
20 small sardines (about 1 and a half tins of small sardines in olive oil)
20 asparagus tips
1 clove of garlic
40 g of butter
Start by preparing the eggs in advance (these should marinate for two days). Boil the eggs for six and a half minutes. Meanwhile, prepare the marinade, carefully mixing together the ingredients in a bowl. Cool the eggs in very cold water. Peel them, then place in the bowl with the marinade, making sure they are well coated. Cover with clinging film and set aside in the fridge.
On the day you plan to serve
Pre-heat the oven. Prepare the bread, adding all the ingredients to a bowl (add water as needed as you knead the bread). Mix well and set aside, covered with a damp cloth.
Transfer the dough to a rectangular baking tin lined with grease-proof paper, decorate with a few seeds, and finish with a drizzle of olive oil. Place a heat-resistant mug full of water in the oven, then bake the bread at 180°C / 350°F / Gas Mark 4 for 40 minutes.
In a tray, stir-fry the garlic with two tablespoons of olive oil. Add the asparagus tips and sauté over a high heat for five minutes, stirring so they don't stick. Take out the garlic.
Cut the radishes into thin slices and the orange into small wedges (two for each smørrebrød). Take the eggs out of the fridge and gently cut them in half lengthwise. Put together the smørrebrød. Spread each slice with butter and ground pink peppercorns. Top with the half egg, radish, small sardines, and orange wedges. Garnish with edible flowers.