Ingredients

• 1 tin of sardines
• 5 eggs
• 1 red onion
• 100 g of radish
• 3 tablespoons of natural yoghurt*
• Fresh chives and/or coriander
• Handful of rye crisp bread or melba toast
• Salt and black pepper, to taste
• Slices of comfit lemon, for garnishing

Preparation

1. 1

   Boil the eggs in water for around 10 minutes. Allow to cool, then peel and transfer to a bowl. Crumble the eggs and save some of the yolk for garnishing. Add the finely chopped onion and radish, the yoghurt, sardines in pieces with the olive oil from the tin**, and a handful of fresh chopped herbs.

2. 2

   Mix everything together, adjust the salt and black pepper, and set aside somewhere cool for around half an hour. Serve the salad over the rye toast and garnish with crumbled egg yolk and some coriander leaves or chives.

3. 3

   Add some slices of comfit lemon to garnish and serve with a beer. *The yoghurt can be substituted for sour cream; in fact, some Swedish versions include gräddfil , or sour cream.

4. 4

   **The olive oil from the sardines tin replaces the Kalles Kaviar that is normally used in this recipe.

5. 5

   It is made using salt cod roe, sugar, rapeseed oil, and spices.