Scrambled Egg with Salmon Roe Smorrebrod

1. 1

   Beat the eggs well in a large bowl.

2. 2

   In a heavy saute pan, about 8 inches in diameter, melt 2 teaspoons of butter over extremely low heat.

3. 3

   Add the beaten eggs, and cook over the lowest possible heat for 45 minutes.

4. 4

   Stir occasionally to prevent a skin from forming on the surface.

5. 5

   The eggs will thicken very slowly.

6. 6

   When they begin to thicken, stir gently with a large spoon to create large flaps in the scrambled eggs.

7. 7

   The eggs will be darker in color and thicker than normal scrambled eggs.

8. 8

   Spread 1 teaspoon of butter on each of the bread halves.

9. 9

   For each smorrebrod, at 2 corners that face each other diagonally, place 2 slices of cucumber.

10. 10

    At the other 2 corners, place about 1/4 teaspoon of salmon roe.

11. 11

    Cover the rest of the bread with about 1/12 of the egg mixture.

12. 12

    Repeat until all smorrebrod are done.

13. 13

    Garnish with sprigs of fresh dill.

* Per serving · 4 servings · Values may vary.

No additional tips available.