It’s not a secret that one of our favourite Swedish products is Kalix löjrom. We simply love everything about it. The texture, the colour, the history, everything. Since we’re on the subject of eggs, why not make something with löjrom and eggs this week? This dish is so simple, yet so delicious! The best part is that it doesn’t have to be Easter to eat this special egg, you can eat it for any and every occasion. This is what we call a truly golden egg.
All you need is:, ½ dl of gräddfil, sour cream or smetana, 4 hard-boiled eggs, 80 g Kalix löjrom, 1 tbsp finely chopped chives, 1 tbsp finely chopped red onion, a bit of dill on top.
1. Let the gräddfil, sour cream or smetana drain in a coffee filter for approximately 20 minutes.
2. Peel the eggs and split them with a sharp knife. Rinse the knife in cold water between each cut, and you will get nicely cut surfaces.
3. Place the eggs on a serving plate. Place the gräddfil, sour cream or smetana on top along with a tablespoon of the roe.
4. Sprinkle over chives and red onion and garnish with dill just before serving.