This translates as ” old man mix” and there are many different versions but the key components are eggs, anchovies and potatoes in a creamy sauce. This version is from ” The Little Swedish Kitchen” by Rachel Khoo. It’s also good served on toast as a snack, without the salad leaves.
Ingredients
- 2 medium eggs
- 2 tbsps finely chopped fresh chives plus 1 tsp to garnish
- 2 tbsps finely chopped fresh dill plus 1 tsp to garnish
- 2 tbsps finely chopped capers
- 2 tbsps finely chopped red onion
- 100 g creme fraiche
- 2 tbsps good-quality mayonnaise
- zest of a lemon
- 100 g anchovy fillets
- 4 medium boiled potatoes
- sea salt and black pepper
- 2 little gem lettuces washed and leaves separated
- 4 radishes thinly sliced
Servings:
Instructions
- Place the eggs in a small saucepan of cold water and bring to the boil and boil for 5 minutes. Remove the eggs and run under cold water before peeling.
- Cut the eggs in half and scoop out the yolk. Mash the yolk in a bowl with a fork and mix together with the chives, dill, capers, red onion, creme fraiche, mayonnaise and lemon zest.
- Chop the remaining egg white, anchovies and potatoes into 2 cm chunks. Mix together with everything else and season well with salt and pepper.
- Sivide the mixture between the little gem leaves, spooning a small pile onto each leaf. Add the radishes and finish with the remaining herbs.
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