Bread with Egg Spread, Herring, and Radishes

Ingredients

• 3 eggs
• 1 Red Onion
• 1 Spring onion
• 2 Radishes
• 2 sprigs dill
• 150 g smoked herring fillet
• 2 tbsp yogurt (3.5% fat) (40 g)
• 1 tsp curry powder
• 2 tbsp sour cream (40 g)
• 1 tsp Mustard
• 1 tsp lemon juice
• Salt
• Pepper
• 4 slices rye whole‑grain bread (50 g each)
• 2 tsp capers (10 g; jar)
• 1 tsp Pink peppercorns

Instructions

1. 1.

   Hard‑boil the eggs in boiling water for about 10 minutes.

2. 2.

   Meanwhile, peel and slice the red onion into thin rings. Clean and wash the spring onions and radishes. Slice the spring onions into rings and the radishes into fine slices.

3. 3.

   Wash the dill, pat it dry, and trim the tips. Pat the herring fillets dry and cut them into pieces.

4. 4.

   Shock the eggs in cold water, peel, and halve them. Separate the yolks, mash them with a fork until smooth, then mix in yogurt, curry powder, sour cream, mustard, and lemon juice. Toss the egg whites into small cubes, fold them in, and season the spread with salt and pepper.

5. 5.

   Spread the egg mixture on the bread slices, top with herring, onions, and radishes. Sprinkle the bread with spring onions and capers, and garnish with dill and pink peppercorns.