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–+ servings
Servings: 2 people

Lumpfish Roe with Poached Egg

Served on Toasted Rye Bread with Hollandaise Sauce and Grilled Romaine Lettuce
Author: Anne Mette Autzen
Course: Lunch, Starter
Cuisine: Danish
Keyword: Dinner, Egg, Fish, Lumpfish Roes, Lunch, Salad, Sauce, Starter
Prep Time: 5 minutes
Cook Time: 13 minutes
Metric - US Customary

Ingredients

  • 2 slices Rye Bread
  • Butter For toasting the rye bread
  • 100 gram Lumpfish Roes Cleaned and salted
  • 0.5 pcs. Red Onion Finely chopped
  • 2 pcs. Egg
  • Hollandaise Sauce Your favorite ready-made
  • 5 gram Mustard Coarse
  • Chives To taste

Instructions

  • Toast the rye bread in butter on the pan.
  • Poach two eggs.
  • Halve the romaine lettuce and grill them on the pan, with the core, in butter for a few minutes.
  • Once they have taken on some color, remove them from the pan.
  • Whisk your favorite hollandaise and add a teaspoon of coarse mustard.
  • Optionally, season the lumpfish roe with extra salt!
  • Finely chop red onion and chives.
  • Plate with rye bread, romaine lettuce, and lumpfish roe.
  • Pour hollandaise over the dish and garnish with red onion and chives.