Ingredients Jump to Instructions ↓

  1. 1 Anchovy fillets - flat (2oz), drained, chopped fin

  2. 1/2 cup 31g / 1.1oz Onions - chopped fine

  3. 1/3 cup 48g / 1.7oz Capers; drained - washed, dried, chopped

  4. 1/2 cup 73g / 2.6oz Beets - pickled, chopped fine

  5. 1/2 cup 73g / 2.6oz Parsley - chopped fine

  6. 4 Egg yolks

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Place 1 egg cup, cookie cutter or juice class in the center of each of 4 salad plates. Make a border around the glass with a thin ring of chopped anchovies, then a ring of chopped onions, one of capers, one of chopped pickled beets and one of chopped fresh parsley. The plates may now be refrigerated for later use or you may proceed as follows: Remove the glass from each plate and replace it with a raw egg yolk. Each person then mixes his own ingredients at the table. Served on individual plates and called Bird's Nest (Fagelbo) or an Eye of the Sun (Sologa) because the ingredients are arranged around a raw egg yolk. Served as a first course, part of a smorgasbord, or as a late supper snack with beer.


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