Labskaus with smoked fish, beetroot, cucumbers, onions and egg

Ingredients

• 600 g starchy potatoes
• Salt
• 1 bay leaf
• 600 g mixed smoked fish (e.g., eel, whitefish, trout)
• 2 onions
• 50 g cured smoked ham
• 2 tbsp Vegetable oil
• 2 tbsp butter
• black pepper (ground)
• 150 g pickled red beetroot (jar)
• 2 large pickles
• 4 eggs
• 2 tbsp chives sprigs

Instructions

1. 1.

   Peel, wash and dice the potatoes. Cover with slightly salted water and simmer for about 15 minutes in a pot with the bay leaf. Remove the fish, devein it and peel off the skin. Cut or pull into small pieces. Peel, halve and slice the onions into strips. Dice the ham.

2. 2.

   Fry the diced ham in hot oil until crisp. Push to the side of the pan, melt 1 tbsp butter in the center and sauté the onion strips. Add the fish pieces, season with pepper and stir vigorously. Drain the potatoes, discard the bay leaf and pour off the broth. Mix into the fish pan and let it simmer for a few minutes. Season with salt and pepper.

3. 3.

   Slice the beetroot and cucumbers. Arrange on the edge of plates. Fry the eggs in the remaining butter to make sunny‑side up eggs. Distribute the Labskaus onto plates, place an egg on each portion and sprinkle with chives before serving.